.
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 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 [see cook’s note]
Directions:
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. [over mixing causes the gluten [protein] to react in the flour and will make the cake dry] 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 [and yes, go for the real thing] 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.
Cook’s note:
Tutorial for toasting coconut.
See it at The Weekend Potluck here
- For the cake you'll need:
- 1½ cup [3 sticks] softened butter
- 2¾ 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 ¼ tsp salt
- 1 cup heavy cream
- 1 cup 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:
- ½ cup toasted coconut
- 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.
i’m on my second cake this week…this cake was a hit at my house…and so easy to make 🙂
Oh that makes my day, so happy to hear it! Thanks for stopping by ~ Melissa
Awesome recipes!
Well, thank you very much!
Need to use up my flour before Passover. On agenda for Sat. Freeze left over (without glaze) for after Passover.
That sounds great, Carole. This cake is scrumptious with or without the glaze. Thanks for stopping by ~ Melissa
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
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
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.
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
I left a question yesterday BUT don’t see it
I didn’t receive a question yesterday. If you’d like to re-submit, I’d be happy to answer.
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
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
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
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! 🙂
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
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!
Thanks so much! I will be sure to let ya know the outcome!
I am celiac and need to make it gluten free could I substitute coconut flour mixed with rice flour and xantham gum?
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.
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?
I think it would probably work, although I can’t attest to the results firsthand. I’m a coconut fan, as well. Happy baking!
Hi Neil, it’s my pleasure. I appreciate your kind comment and visits!
Thank you for sharing this recipes, Melissa. love Southern kitchen. Kind regards,
Neil
Hi Linda, that is a great technique, I have done it from time to time myself. Thanks so much for stopping by!
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.
How do I print your recipes?
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.
Have you ever baked this in a Bundt pan?
Do you think using cream of coconut would work instead of the heavy cream? That’s just what I have on hand right now.
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.
Do you have to use 6 eggs or can you substitute?
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.
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
Thanks so much!
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.
We are huge coconut fans and love this cake, too. So happy you enjoyed it!
do u sift the flour?
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.
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.
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.