Coconut Cream Pound Cake

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 Coconut Cream Pound Cake

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.

• Do I need a special pan to make this coconut pound cake? This recipes uses a standard 10-12 cup Bundt pan.
• 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 to garnish the cake here. 
• 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.

Other Coconut Dessert Recipes to Add to the Menu

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
• Coconut Cream Cake Pan Trifle
• Coconut Cream Pie
• Coconut Cream Lush
• Banana Coconut Bundt Cake from Real Housemoms

Thanks for visiting come back soon!

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!

Print Recipe Pin Recipe Rate this Recipe

5 from 7 votes

Coconut Cream Pound Cake

Prep Time20 mins

Cook Time1 hr 30 mins

Cooling time4 hrs

Total Time5 hrs 50 mins

Course: Cakes, Dessert

Cuisine: American

Keyword: coconut-cream-pound-cake

Servings: 16 servings

Calories: 528kcal

Author: Melissa Sperka

Ingredients

• 1 ½ cup salted butter softened
• 2 ¾ cup granulated sugar
• 6 large eggs
• 2 teaspoon pure vanilla extract
• 1 3.4 oz box instant coconut cream pudding mix (OR instant vanilla pudding mix plus 2 teaspoon coconut extract)
• 3 cups all purpose flour plus ¼ teaspoon salt
• 1 cup heavy cream
• 1 cup sweetened flaked coconut
• Vanilla Cream Glaze:
• 1 cup powdered sugar
• 4-5 tablespoon heavy cream plus additional as needed
• 1 teaspoon pure vanilla extract
• ½ cup toasted coconut

Instructions

• 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.

Notes

• See how to make Toasted Coconut here.
• 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.

Nutrition

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!