melissassouthernstylekitchen.com

homemade family-style meals

stay connected icon
twitterfacebookpinterestinstagramyummlyrss feedyoutube
  • Home
    • About
  • Recipe Index
  • Press
  • Copyright
    • Disclosure Policy
  • Resources
  • Video
  • Contact
You are here: Home / Cakes & Pies / Coconut Cream Pound Cake With A Vanilla Cream Glaze

Coconut Cream Pound Cake With A Vanilla Cream Glaze

March 9, 2013 by Melissa 62 Comments

Pin5.2K
Share403
Tweet
Yum9
This extra creamy Coconut Cream Pound Cake With A Vanilla Cream Glaze is what coconut dreams are made of. A buttery from-scratch pound cake is laced with coconut cream pudding and sweetened flaked coconut then baked to perfection. Once cooled, it’s drizzled with a vanilla cream glaze then topped with toasted coconut to close the deal. All that’s left is to do is grab a fork and dig in.
Coconut Cream Pound Cake With A Vanilla Cream Glaze

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.

Coconut Cream Pound Cake With A Vanilla Cream Glaze

You may also like: Coconut Cream Cake, Pineapple Coconut Cake with Cream Cheese Frosting, Banana Coconut Bundt Cake and 10 Coconut Cake Recipes.

Coconut Cream Pound Cake With A Vanilla Cream Glaze
Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

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
Print Recipe Pin Recipe Rate this Recipe
5 from 5 votes

Coconut Cream Pound Cake With A Vanilla Cream Glaze

Servings: 12 -16 pieces
Author: Melissa Sperka

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.

Notes

Toasted Coconut Tutorial here
Tried this recipe?Mention @melissassk or tag #melissassk!
Coconut Cream Pound Cake With A Vanilla Cream Glaze 

MORE FROM MELISSA'S SOUTHERN STYLE KITCHEN!

Filed Under: Cakes & Pies, Desserts, Holiday Tagged With: cake, Caramel Coconut Cream Poke Cake, coconut, coconut cake, coconut cream, Coconut Cream Pound Cake With A Vanilla Cream Glaze, pound cake, Southern pound cake

« Homestyle Garlic Herb Bread
Rajin’ Cajun Shrimp And Andouille Sausage Pizza »

MELISSA’S SOUTHERN COOKBOOK

Melissas-SouthernCooking-CoverSouthern_Kitchen_cover10

Subscribe!

Comments

  1. Ellen says

    April 14, 2015 at 2:02 pm

    Do you think using cream of coconut would work instead of the heavy cream? That’s just what I have on hand right now.

    Reply
  2. Melissa Sperka says

    April 14, 2015 at 7:06 pm

    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.

    Reply
    • Linda says

      February 14, 2018 at 12:43 pm

      Because i’m lactose intolerant i use coconut cream whenever recipes call for heavy cream. Works just fine for me

      Reply
  3. Stephanie says

    November 9, 2015 at 10:49 am

    Do you have to use 6 eggs or can you substitute?

    Reply
    • Melissa says

      November 9, 2015 at 11:08 am

      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.

      Reply
  4. The Better Baker says

    February 19, 2016 at 8:26 am

    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

    Reply
    • Melissa says

      February 19, 2016 at 8:58 am

      Thanks so much!

      Reply
  5. Connie Cook says

    August 21, 2016 at 3:43 pm

    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.

    Reply
    • Melissa says

      August 21, 2016 at 4:04 pm

      We are huge coconut fans and love this cake, too. So happy you enjoyed it!

      Reply
  6. Linda says

    November 5, 2016 at 8:27 pm

    do u sift the flour?

    Reply
    • Melissa says

      November 5, 2016 at 9:07 pm

      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.

      Reply
  7. Marion says

    May 26, 2017 at 7:03 am

    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.

    Reply
    • Melissa says

      May 26, 2017 at 7:39 am

      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.

      Reply
  8. Tavey says

    December 17, 2017 at 11:58 pm

    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!

    Reply
    • Melissa says

      December 18, 2017 at 9:05 am

      Hmmm maybe the pan wasn’t large enough? Not sure, this cake should do well otherwise.

      Reply
      • Tavey says

        December 19, 2017 at 2:30 pm

        Was I supposed to used self rising all purpose flour or plain all purpose flour?

      • Melissa says

        December 19, 2017 at 2:42 pm

        From the recipe “3 cup all purpose flour, plus 1/4 tsp salt”

      • Tavey says

        December 19, 2017 at 3:18 pm

        I used self rising flour, should I have used plain all purpose flour?

      • Melissa says

        December 19, 2017 at 6:02 pm

        You should follow the recipe, yes. If you used self-rising flour that’s likely why it baked over.

  9. Deloris says

    January 17, 2018 at 3:33 pm

    I can’t abide instant pudding mixes– is there something else I could use?

    Reply
    • Melissa says

      January 17, 2018 at 7:56 pm

      Leave it out if you prefer but, you’ll need to adjust using coconut extract instead.

      Reply
  10. Kimberly says

    January 23, 2018 at 1:49 pm

    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.

    Reply
    • Melissa says

      January 23, 2018 at 5:06 pm

      Wonderful, I’m so happy you loved it, thanks!

      Reply
  11. Sheril says

    January 27, 2018 at 9:41 am

    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!!!

    Reply
    • Melissa says

      January 27, 2018 at 12:41 pm

      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.

      Reply
  12. Angie says

    March 3, 2018 at 8:49 am

    Hi Melissa….yes this cake is awesome…. I’ve made it twice already !!!! It’s a keeper !!!!😄

    Reply
    • Melissa says

      March 3, 2018 at 9:06 am

      Wonderful!

      Reply
  13. Joanne says

    October 2, 2018 at 3:34 pm


    This is a showstopping pound cake and I love the coconut!

    Reply
  14. Jennifer Farley says

    October 2, 2018 at 5:04 pm


    I’m so in love with the coconut in this! Makes such a great cake flavor!

    Reply
  15. Toni | Boulder Locavore says

    October 3, 2018 at 12:42 am


    This is making me drool!

    Reply
  16. Lori @ RecipeGirl says

    October 3, 2018 at 11:01 am


    A delicious classic cake!

    Reply
  17. Ashley @ Wishes & Dishes says

    October 3, 2018 at 11:36 am


    Your cakes are always the tastiest!

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

about hello,my name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create. more

Popular Posts

Chicken Bacon Ranch Pull Apart RollsChicken Bacon Ranch Pull Apart Rolls286.1K Total Shares
Double Cheddar Macaroni and CheeseDouble Cheddar Macaroni and Cheese11.0K Total Shares
Easy Cheesy Taco SlidersEasy Cheesy Taco Sliders10.3K Total Shares
Copyright © 2019 · Melissa's Southern Style Kitchen · Privacy Policy · Cookie Policy
NEVER MISS A RECIPE! SUBSCRIBE BY EMAILCLICK HERE