We are true coconut lovers at our house and enjoy it in desserts and savory dishes alike. Either way it’s on our list of favored flavors. Being from the South, we also love pound cakes in any way, shape, or form. They’re the kind of cakes our Mom’s and Gramma’s made, tried and true.Traditionally, pound cakes are made using a pound of flour, a pound of sugar and a pound of butter, hence the name. As with all tradsitional recipes, ingredients and amounts have been modified by bakers through the years and tweaked to their liking.Admittedly, I am pound cake obsessed. They’re like a crowning achievement to me when I make and serve one and their incredibly versatile, too. Perhaps you’re in the mood for a brown sugar pound cake or a fruity version like a pineapple pound cake with cream cheese glaze. You can’t go wrong, they’re all equally delicious. This coconut cream version satisfies a craving for coconut with creamy subtle undertones that even non coconut fans will like. Made from scratch with lots of coconut love.
You may also like: Coconut Cream Cake, Pineapple Coconut Cake with Cream Cheese Frosting, Banana Coconut Bundt Cake and 10 Coconut Cake Recipes.
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Helpful Kitchen Items:
- Bundt Pan
- Stand Mixer
- Engraveable Customized Wedding Cake Server & Knife Set
- Large Pedestal Cake Plate & Dome
Coconut Cream Pound Cake With A Vanilla Cream Glaze
Ingredients
- For the cake you'll need:
- 1 1/2 cup [3 sticks] softened butter
- 2 3/4 cup granulated sugar
- 6 large eggs
- 2 tsp pure vanilla or 1 tsp vanilla and 2 tsp coconut extract
- 1 [3.4 oz] box coconut cream instant pudding mix
- 3 cup all purpose flour plus 1/4 tsp salt
- 1 cup heavy cream
- 1 cup sweetened flaked coconut
- For the vanilla cream glaze:
- 1 cup powdered sugar
- 4-5 Tbsp heavy cream [plus add'l as needed]
- 1 tsp pure vanilla
- Garnish:
- 1/2 cup toasted coconut
Instructions
- Preheat the oven to 325°F. Spray a standard 10 inch bundt pan with baking spray or butter and flour. Set aside.
- Cream together the butter and sugar for 3-4 minutes until creamy. Add the eggs one at a time beating well after each addition. Beat in the vanilla and instant pudding.
- Begin to add the flour and cream alternatively to the butter/sugar mixture. Stop and scrape the bowl as needed. Mix until fully combined, being careful not to over mix.
- Stir in 1 cup of flaked coconut by hand.
- Spread the batter into the pan. Bounce the pan a few times on the counter to remove any air bubbles and settle the batter.
- Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a cake tester comes back clean. [oven temps vary] Cool completely then invert onto a serving platter.
- To make the vanilla cream glaze: After the cake has cooled, mix together the ingredients for the glaze. Start with 4 tablespoons of heavy cream. adding additional cream until it reaches a "drizzle" consistency.
- Drizzle on the top and down the sides of the cake and sprinkle the toasted coconut on top.
Recipe Notes
Toasted Coconut Tutorial here
Anonymous says
i’m on my second cake this week…this cake was a hit at my house…and so easy to make 🙂
Melissa says
Oh that makes my day, so happy to hear it! Thanks for stopping by ~ Melissa
Anonymous says
Awesome recipes!
Melissa says
Well, thank you very much!
Carole says
Need to use up my flour before Passover. On agenda for Sat. Freeze left over (without glaze) for after Passover.
Melissa says
That sounds great, Carole. This cake is scrumptious with or without the glaze. Thanks for stopping by ~ Melissa
ytsmom says
Think I will make this for Easter, I love a good pound cake! Which is better, using all vanilla, or both vanilla and coconut extracts? Thanks
Melissa says
That is such a great question! I must confess, I prefer the combo, because it gives an even greater coconut flavor. I know it’s not always a flavoring people may have on hand, so, pure vanilla is quite delicious, too. So, if like me, you love all things coconut, go for the coconut extract. Happy Easter to you and yours. ~ Melissa
mary says
Great recipies very different from ours,where could i get coconut pudding mix or can i subsitude something else,we dont get many pudding mixes here.
Melissa says
Hi Mary! If you can’t get the pudding mix, then I suggest that you increase the sugar to 3 cups [instead of 2 3/4] and use 2 teaspoons of coconut extract with 1teaspoon of pure vanilla. That should make up for the flavor. Hope this helps! ~ Melissa
Linda says
I left a question yesterday BUT don’t see it
Melissa says
I didn’t receive a question yesterday. If you’d like to re-submit, I’d be happy to answer.
Linda D says
Thanks Melissa
I said that I was unable to find the coconut pudding but thought I would try a vanilla pudding and then just add 2 tsp of the coconut extract and 1 tsp of vanilla. I would like your opinion on that. Or should I just leave out the pudding entirely?
Linda D
Melissa says
Hi Linda, I think that’s a fantastic idea! Some of my International visitors don’t have access to the pudding, and that’s what I suggested that they do. Sorry there was a glitch with your question, sometimes the Internet doesn’t cooperate. I always try very, very hard to answer questions as soon as I can. If you choose to leave out the pudding, increase the sugar to 3 cups total instead of 2 3/4. It should work perfectly. Happy baking ~ Melissa
Linda D says
Thank you, yes, I read above re: increasing the sugar and coconut extract if NO pudding but since I thought to add vanilla pudding, I wasnt sure if I should increase the extract. Thanks for the vote of confidence and I live in an urban part of NJ and still no coconut pudding mix, 🙂
Linda D
Melissa says
Go figure? Yes, your first thought was dead on, increasing the amount of coconut extract. Especially if you’re a coconut lover like myself. Enjoy! 🙂
Amber says
Hi Melissa. I am new to making pound cakes and have tried close to 15 recipes in the last month and have yet to find the right one for me. They either come out too eggy or too light and fluffy like regular cake. The reason I am trying so many is bc I am looking for that special one to be a hit this Thanksgiving. I am going to make iy regardless however, do you think this cake could be baked in two 9 inch rounds and put together like a regular cake? Thanks
Melissa says
Hi Amber, you get an “A” for effort! ☺ I have never baked this cake in any other form. I expect it would probably work, but, I might recommend that you consider 3 rounds as opposed to 2, to make sure there’s no mishaps with overflowing batter. I would love to hear how it works as a layer cake. It’s super yummy, so, I hope you enjoy this one and it suits your taste. Happy baking!
Amber says
Thanks so much! I will be sure to let ya know the outcome!
Mish says
I am celiac and need to make it gluten free could I substitute coconut flour mixed with rice flour and xantham gum?
Melissa says
Hi Mish,sorry to hear that. I know it’s a challenge. I’m really not sure, since I haven’t tried that combination. I would expect, if you’ve had success with that combination in the past, it would work with this cake, too. If you try it, please come back and leave a comment, it may help others.
Anonymous says
Hello! you had me at coconut! i have some coconut milk (light) I need to use. Would this be a good sub for the heavy cream?
Melissa says
I think it would probably work, although I can’t attest to the results firsthand. I’m a coconut fan, as well. Happy baking!
Melissa says
Hi Neil, it’s my pleasure. I appreciate your kind comment and visits!
Neil Leal says
Thank you for sharing this recipes, Melissa. love Southern kitchen. Kind regards,
Neil
Melissa says
Hi Linda, that is a great technique, I have done it from time to time myself. Thanks so much for stopping by!
Linda Whitledge says
I like tour cake and I use egg yolk then at last whip up the egg whites and fold in to make a lighter pound cake. I do all my pound cakes this way. Just try it next time. Linda Whitledge. I have cooked for over 55 years.
PATT says
How do I print your recipes?
Melissa says
There’s a bright green print button at the end of each post with the share buttons. You can choose to print with or without the images.
Anonymous says
Have you ever baked this in a Bundt pan?
Ellen says
Do you think using cream of coconut would work instead of the heavy cream? That’s just what I have on hand right now.
Melissa Sperka says
Hi Ellen, I assume you’re referring to the glaze. Coconut milk may work, I’m not sure about cream of coconut. If you try it let me know how it goes.
Linda says
Because i’m lactose intolerant i use coconut cream whenever recipes call for heavy cream. Works just fine for me
Stephanie says
Do you have to use 6 eggs or can you substitute?
Melissa says
If you mean use egg substitute, I’m sure there are cake recipes out there developed that way. 6 eggs is pretty standard for a pound cake.
The Better Baker says
Congrats! This beautiful treat is being featured at this week’s Weekend Potluck party! You can’t go wrong using 3 sticks of butter huh? =) Thanks so much for sharing with us. http://www.thebetterbaker.blogspot.com/2016/02/black-forest-poke-cake-potluck-210.html
Melissa says
Thanks so much!
Connie Cook says
This is a dangerous cake!! Beware.. you will not be able to resist it. Made it twice and was perfect each time. I’ve used cream cheese frosting but really it’s so good that I’m going with recommended glaze type icing next time. Since I’m always on a diet I both love and fear this cake. Lol.
Melissa says
We are huge coconut fans and love this cake, too. So happy you enjoyed it!
Linda says
do u sift the flour?
Melissa says
This cake is easy and there’s no reason to be too fussy. I bake often which means my flour doesn’t have time to settle too much. That said, go ahead and give it a quick toss with a whisk to break any clumps, if needed.
Marion says
Help!!!!!!!!!!
I have tried to make several pound cakes and have the same problem with each one.
When I cut the cake there are strips of solid butter throughout the cake. My husband and I both think the cakes have a good taste, but there is still issues with the butter.
Please help me. We love pound cake and I would like to make your coconut cream pound cake for a family party. Thank you for your help.
Melissa says
If you soften the butter to room temperature, then whip the butter and sugar together until creamy using a quality product that shouldn’t happen.
Tavey says
I ran in to a problem, in the oven it baked oven and fell in the bottom of the oven. I’m to figure out what did wrong. I never had that happen before!
Melissa says
Hmmm maybe the pan wasn’t large enough? Not sure, this cake should do well otherwise.
Tavey says
Was I supposed to used self rising all purpose flour or plain all purpose flour?
Melissa says
From the recipe “3 cup all purpose flour, plus 1/4 tsp salt”
Tavey says
I used self rising flour, should I have used plain all purpose flour?
Melissa says
You should follow the recipe, yes. If you used self-rising flour that’s likely why it baked over.
Deloris says
I can’t abide instant pudding mixes– is there something else I could use?
Melissa says
Leave it out if you prefer but, you’ll need to adjust using coconut extract instead.
Kimberly says
We loved this recipe. I’m making it again today and I’m going to try toasting the coconut for it. Thanks for a wonderful recipe.
Melissa says
Wonderful, I’m so happy you loved it, thanks!
Sheril says
Im trying this and I think it’s going to overflow🙄🙄I added baking soda yikes!! I also noticed that my battery was really thick I was scared of over mixing Im so bad with cakes from scratch I added the leavening because the last time I tried to make a pound cake following instructions to the Tee my cake dropped and it was extremely heavy what am I doing wrong?…determined!!!
Melissa says
Oh dear, the baking soda wasn’t necessary I hope it doesn’t. Pound cakes are dense by their very nature. I hope this one works out for you.
Angie says
Hi Melissa….yes this cake is awesome…. I’ve made it twice already !!!! It’s a keeper !!!!😄
Melissa says
Wonderful!