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Coconut Cream Pound Cake

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.

Step-by-step images of ingredients to make coconut pound cake

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:


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Coconut Cream Pound Cake With A Vanilla Cream Glaze
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5 from 13 votes

Coconut Cream Pound Cake

Prep Time20 minutes
Cook Time1 hour 30 minutes
Cooling time4 hours
Total Time5 hours 50 minutes
Course: Cakes, Dessert
Cuisine: American
Keyword: coconut-cream-pound-cake
Servings: 16 servings
Calories: 528kcal
Author: Melissa Sperka


  • 1 1/2 cup salted butter softened
  • 2 3/4 cup granulated sugar
  • 6 large eggs
  • 2 tsp pure vanilla extract
  • 1 3.4 oz box instant coconut cream pudding mix (OR instant vanilla pudding mix plus 2 tsp coconut extract)
  • 3 cups all purpose flour plus 1/4 tsp salt
  • 1 cup heavy cream
  • 1 cup sweetened flaked coconut
  • Vanilla Cream Glaze:
  • 1 cup powdered sugar
  • 4-5 Tbsp heavy cream plus additional as needed
  • 1 tsp pure vanilla extract
  • 1/2 cup toasted coconut


  • Preheat the oven to 325°F. Spray a standard 10-12 cup Bundt pan with baking spray or butter and flour. Set aside.
  • Using an electric mixer, cream together the butter and sugar for 3-4 minutes until fluffy. Add eggs one at a time beating well after each addition. Beat in the vanilla and instant pudding mix.
  • Lower the speed of the mixer, begin to add the flour and cream alternatively to the wet ingredients stopping to scrape the bowl as needed. Once combined, stir in 1 cup flaked coconut by hand.
  • Spread the batter evenly into the pan. Bounce on the counter to settle and remove any air bubbles.
  • Bake for 80-90 minutes or until a cake tester inserted into the center comes back clean. Cool in the pan for 20 minutes, then carefully invert onto a cooling rack to cool completely.
  • To make the Vanilla Cream Glaze: In a small bowl, whisk together the powdered sugar, and vanilla extract. Start with 4 tablespoons of heavy cream adding additional cream as needed until it reaches a drizzle consistency.
  • Place cake on platter or cake stand. Drizzle glaze over the top and down the sides of the cooled cake. Garnish with toasted coconut.
  • Store leftovers chilled in an airtight container for up to 1 week.
  • Toasted Coconut in the oven: Spread coconut in a single layer on a baking sheet. Toast at 350°F for 8-10 minutes, stirring occasionally until coconut is golden and caramelized.


  • 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.
  • See how to make Toasted Coconut here.
  • You can store this pound cake chilled in an airtight container in the refrigerator for up to one week.
  • 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.


Serving: 1serving | Calories: 528kcal | Carbohydrates: 64g | Protein: 6g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 203mg | Potassium: 106mg | Fiber: 2g | Sugar: 44g | Vitamin A: 907IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    I love this coconut pound cake you don’t really need the glaze Thats how good it is So different with the pudding and whipping cream you can taste the difference than your normal pound cake Such an elevated taste

  2. I really want to make this cake. However, Walmart is charging $5+ for a box of coconut pudding mix!! That is insane. Would the Goya flan mix work at 79cents a box?

    1. That’s very odd, it’s normal pricing in our area. I haven’t tested the flan mix so I can’t say for sure. You could use vanilla pudding and add 1-2 teaspoons of coconut extract.

  3. 5 stars
    I made this cake yesterday for a family gathering and it was so good! This was my first time using your recipe (I used a cream cheese coconut pound cake recipe before), but I’m never going back! Thanks Melissa 🙏👍

      1. 5 stars
        This is a crazy good Coconut Pound Cake!!! I’m a Coconut lover so I searched and read several recipes before deciding to try this one. I made the right choice. I followed the instructions exactly and it turn out wonderfully. Couldn’t find coconut pudding so I used vanilla pudding and added coconut extract. I baked it Saturday before Easter. Four days later…I think it’s more moist than it was when I baked it. A friend said it was like crack. Almost impossible to stop at one slice.
        Thanks Melissa! This one is definitely a keeper.

    1. Oil and butter aren’t an even exchange in this recipe. One is liquid and the other is softened and creamed with sugar. I wouldn’t recommend it for this particular recipe.

  4. Hello Melissa!
    Your lemon lovers pound cake is divine! I made it the first time and by mistake added 1 box of lemon instant pudding and 1 box of vanilla instant pudding and it came out so wonderful , moist and perfect . Is this coconut pound cake similar ? Would adding 1 box of vanilla , also change anything ? I’m telling you the “mistake” with the two boxes for the lemon pound cake I did was so amazing that when I make it with my mistake everyone wants more. Let me know your thoughts ?

    1. Hi Courtney, you can add it if you like, it’s just not necessary. That said, I’m glad you were happy with the finished result, even with a mishap that turned out good!

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

  6. 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!!!

    1. 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.

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