Coconut Pound Cake

Coconut Pound Cake has an even crumb, melt-in-your-mouth texture and great coconut flavor. Coconut is added in 5 different ways. This pretty cake will satisfy both your coconut and your pound cake cravings!

a slice of coconut pound cake on a plate with a fork.

I am officially ob-sessed with this cake. I love a good coconut cake and I love a great pound cake. I wanted to marry these two favorites into a pound cake with plenty of coconutty flavor. Easier said than done, my friends.

If you think about it (which I do and most normal people probably don’t) coconut cakes generally rely on the frosting for the signature flavor.

Pound cake is not layered with frosting. A great pound cake is all about a soft cake crumb that melts in your mouth. If you put actual coconut through the cake the cake texture will be too lumpy.

So, the problem for me was how to get plenty of coconut flavor without a pile of frosting or a gritty cake crumb. I’m glad you asked…

Once again we turn to the tried and true Baker’s Formula to develop a recipe for a spectacular Coconut Pound Cake.

Why this is the best Coconut Pound Cake recipe:

Using my Pound Cake Perfection recipe as the starting point, I replaced the milk in the recipe with coconut milk. I wanted lots of coconut flavor so I increased the amount from 1/4 cup to a 1/2 cup. Because of the extra egg yolks and cake flour in the batter, I knew the recipe could accommodate a little more liquid.

To get even more coconut flavor in the cake I brushed 1/2 cup of coconut syrup directly on the cake as soon as it came out of the oven.

For a third layer of flavor, I made a coconut glaze for the cake.

Finally, I added a sprinkle of sweetened coconut flakes for a pretty finish and another layer of coconut flavor.


  • Eggs 
  • Vanilla extract
  • Coconut Milk
  • Cake flour 
  • Salt
  • Baking powder
  • Granulated sugar
  • Butter 
  • Coconut flakes 
  • Water 
  • Rum 
  • Confectioner sugar 

How to make a Coconut Pound Cake:

a cake pan filled with batter and shredded coconut
  • Pour 3/4 of the batter into the pan, then sprinkle the coconut over the batter.
a pan filled with cake batter
  • Dollop the remaining batter over the coconut. Spread the batter to cover the coconut.
Syrup being poured over a baked cake in a pan.
  • As soon as the cake comes out of the oven, pour the coconut rum syrup over the cake.
A baked cake in a pan with syrup soaking in.
  • Allow the syrup to absorb into the warm cake.
A cake being glazed.
  • Pour the coconut glaze over the warm cake.
Coconut being sprinkled on a cake
  • Sprinkle the coconut over the glaze.
a coconut cake on a cooling rack
  • Allow the cake to cool completely before transferring to a serving plate.


Coconut pound cake can be stored at room temperature for 2-3 days. For longer storage individual slices or the whole cake can be frozen for up to 3 months.

A coconut cake on a glass cake stand.
a slice of coconut pound cake on a glass plate.

I haven’t forgotten you coconut lovers. Try these tropical delights; Snow White Coconut Cake, Dreamy Coconut Cake, Pina Colada Pie, and classic Coconut Macaroons.

If you love this recipe as much as I do, please consider giving it a 5-star rating:

a slice of coconut pound cake
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4.66 from 23 reviews

Coconut Pound Cake Recipe

A soft pound cake with an even crumb, melt-in-your-mouth texture and great coconut flavor. This is a really great pound cake that will satisfy your coconut cravings!
Prep Time45 minutes
Bake Time35 minutes
Cooling Time30 minutes
Total Time1 hour 50 minutes
16 slices
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Cake Batter

  • 3 large eggs (room temperature)
  • 4 large yolks (room temperature)
  • 1 teaspoon vanilla extract
  • 4 oz coconut milk (½ cup, divided)
  • 8 oz cake flour (1 ¾ cups, see note)
  • ¼ teaspoon table salt
  • 1 teaspoon baking powder
  • 10 oz granulated sugar (1 ¼ cups)
  • 9 oz unsalted butter (room temp)
  • 4 oz sweetened coconut flakes (1 cup)


  • 2 oz granulated sugar (¼ cup)
  • 2 oz water (¼ cup)
  • 4 teaspoon dark rum (divided (see note))
  • 4 oz coconut milk (½ cup, divided)
  • 8 oz confectioner sugar (2 cups)
  • 4 oz sweetened coconut flakes (1 cup)


  • Preheat the oven to at 350 °F. Butter and flour a 10" tube pan or Bundt pan. Combine 3 large eggs, 4 large yolks, 1 teaspoon vanilla extract and half the coconut milk in a small bowl, whisk to combine and set aside.
  • Sift together 8 oz cake flour, ¼ teaspoon table salt1 teaspoon baking powder in a mixing bowl. Add 10 oz granulated sugar to the flour and mix at low speed for 30 seconds. Add 9 oz unsalted butter to the flour and mix until combined. Add the other ½ of the coconut milk and increase the speed to medium high. Mix for a full 2-3 minutes. The batter will lighten in color and texture. If your using a hand mixer add another minute or two to the mixing time.
  • Scrape the bowl and beater thoroughly. On low speed, add the egg mixture in 3 increments, scraping the bowl after each addition. Mix just until the eggs are incorporated.
  • Pour 3/4 of the batter into the prepared pan and smooth to an even layer. Sprinkle 4 oz sweetened coconut flakes over the batter, trying not let it touch the sides or middle of the pan. Dollop the remaining batter over the coconut and spread to cover the coconut.
  • Bake until a toothpick inserted in the middle comes out clean (about 35 minutes).

Finish the Cake

  • To make the coconut syrup combine 2 oz granulated sugar and 2 oz water in a small saucepan and heat over medium high heat until all the sugar is dissolved. Remove the syrup from the heat. Add a tablespoon of rum and half the coconut milk then set aside to cool.
  • To make the coconut glaze, in a small bowl, combine 8 oz confectioner sugar with the remaining rum and coconut milk. Whisk until smooth.
  • As soon as the cake comes out of the oven, pour the coconut syrup over the the top of the cake. Cool the cake in the pan for 20 minutes, then turn it out onto cooling rack set over a clean sheet pan. Allow to cool another 10 minutes until it is slightly warm.
  • Pour the coconut glaze over the top of the slightly warm cake. Allow the glaze to drip down the middle and sides of the cake. Sprinkle the shredded coconut onto the glaze before it sets.
  • Cool completely to allow the glaze to set then transfer to a serving plate. The cake keeps at room temperature, covered, for 2-3 days.

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If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Vanilla can be used in place of the rum. Use a teaspoon in the syrup and a teaspoon in the glaze.


Serving: 1slice | Calories: 425kcal | Carbohydrates: 54g | Protein: 4g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 122mg | Potassium: 118mg | Fiber: 2g | Sugar: 40g | Vitamin A: 508IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

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