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Coconut Cream Pound Cake

March 9, 2013 by Melissa 86 Comments

This decadent homemade Coconut Cream Pound Cake is drizzled with a vanilla cream glaze that's to die for! It's the ideal choice for any special occasion when indulgent Southern cakes are on the menu.

Coconut Cream Pound Cake With A Vanilla Cream Glaze

Easy Coconut Cream Pound Cake with Vanilla Cream Glaze

What is a coconut cream pound cake? It's a buttery made from-scratch Southern pound cake that's flavored with coconut cream pudding and sweetened flaked coconut. After baking, it's drizzled with a rich vanilla cream glaze is embellished with toasted coconut to seal the deal. Being true coconut and pound cake fans this cake combines the two into one tried and true Southern dessert.

How to Make the Best Coconut Cream Pound Cake Recipe

What is a pound cake and how did it earn its name? Traditionally, pound cakes are made using a pound of flour, one pound of sugar and a pound of butter, hence the name. As with all traditional recipes, ingredients and amounts have been modified by bakers through the years and tweaked to their liking.

Ingredients you'll need to make Coconut Cream Pound Cake: All purpose flour, granulated sugar salted butter, one box instant coconut cream pudding mix, large eggs, vanilla extract, shredded flaked coconut, powdered sugar and heavy cream for the pound cake batter and to make the glaze.
Kitchen gadgets you'll need: A hand mixer or a stand mixer, measuring cups and spoons, a 12 cup Bundt pan, mixing bowls and a sheet pan to toast the coconut.
Do I need a special pan to make this coconut pound cake? This recipes uses a standard 12-14 cup Bundt pan.
If you're unable to find instant coconut cream pudding use instant vanilla pudding mix and add 2 teaspoons of coconut extract to the batter. Use 1 teaspoon of vanilla extract.
Can I use salted or unsalted butter for this cake? To balance the sweetness, this recipes uses salted butter. Give it plenty of time to soften at room temperature and it will be easier to cream with the sugar and eggs.
Do the eggs need to be room temperature? I've made this cake both ways and find that either will work. Room temperature eggs may give more lift to the batter.
What if I can't find coconut cream pudding mix? You can replace it with the same amount of instant vanilla pudding mix and add 2 teaspoons of coconut extract to the batter.
Can I use buttermilk in place of heavy cream? Yes, you can in the same amount. You can also replace the cream with 8 ounces of sour cream or plain Greek yogurt.
See how to make Toasted Coconut here for garnishing the cake in a skillet on the stovetop.
How do I store my coconut cream pound cake after glazing? You can store this pound cake chilled in an airtight container in the refrigerator for up to one week.
Can I freeze Southern pound cakes? Pound cakes freeze extremely well. Cool completely then wrap in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight and glaze just before serving.

More Coconut Dessert Recipes to Make

Admittedly, I'm pound cake obsessed. They're like a crowning achievement to me when I make and serve one and they have an incredibly versatile flavor profile, too. When planning Southern pound cakes to make you may like to try a brown sugar pound cake or a fruit filled version like my pineapple pound cake with cream cheese glaze. You can't go wrong, they're equally delicious. This coconut cream pound cake variation 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 to try:

Coconut Cream Cake is a potluck rockstar.
Coconut Cream Cake Pan Trifle is a great way to assemble and take to another location for serving.
Coconut Cream Pie is filled with a homemade coconut cream filling.
Coconut Cream Lush is a layered dessert everyone loves.
Banana Coconut Bundt Cake from Real Housemoms.

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