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. So, our love of coconut and pound cakes collide into this beautiful Coconut Cream Pound Cake With A Vanilla Cream Glaze that makes a showstopping sweet ending to any meal.
How Did Pound Cake Earn Its Name?
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 traditional 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. See also Coconut Cream Cake, Pineapple Coconut Cake with Cream Cheese Frosting, Banana Coconut Bundt Cake and 10 Coconut Cake Recipes.
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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
Ingredients
- 1 1/2 cup salted butter softened
- 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
- 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.
- Store leftovers chilled.
Notes
Melissa
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Ellen says
Do you think using cream of coconut would work instead of the heavy cream? That’s just what I have on hand right now.
Melissa Sperka says
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.
Linda says
Because i’m lactose intolerant i use coconut cream whenever recipes call for heavy cream. Works just fine for me
Stephanie says
Do you have to use 6 eggs or can you substitute?
Melissa says
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.
The Better Baker says
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
Melissa says
Thanks so much!
Connie Cook says
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.
Melissa says
We are huge coconut fans and love this cake, too. So happy you enjoyed it!
Linda says
do u sift the flour?
Melissa says
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.
Marion says
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.
Melissa says
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.
Tavey says
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!
Melissa says
Hmmm maybe the pan wasn’t large enough? Not sure, this cake should do well otherwise.
Tavey says
Was I supposed to used self rising all purpose flour or plain all purpose flour?
Melissa says
From the recipe “3 cup all purpose flour, plus 1/4 tsp salt”
Tavey says
I used self rising flour, should I have used plain all purpose flour?
Melissa says
You should follow the recipe, yes. If you used self-rising flour that’s likely why it baked over.
Deloris says
I can’t abide instant pudding mixes– is there something else I could use?
Melissa says
Leave it out if you prefer but, you’ll need to adjust using coconut extract instead.
Chris says
I just stumbled across your recipe and I was thinking about turning this recipe into cupcakes. Have you done that? What would be the baking time then? I appreciate your help!
Melissa says
I haven’t’ made this into cupcakes but, it could likely be done. Bake time, start checking at 20 minutes and go from there.
Kimberly says
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.
Melissa says
Wonderful, I’m so happy you loved it, thanks!
Sheril says
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!!!
Melissa says
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.
Angie says
Hi Melissa….yes this cake is awesome…. I’ve made it twice already !!!! It’s a keeper !!!!😄
Melissa says
Wonderful!
Joanne says
This is a showstopping pound cake and I love the coconut!
Jennifer Farley says
I’m so in love with the coconut in this! Makes such a great cake flavor!
Toni | Boulder Locavore says
This is making me drool!
Lori @ RecipeGirl says
A delicious classic cake!
Ashley @ Wishes & Dishes says
Your cakes are always the tastiest!
Tisa says
This is a very good cake! I have made this cake four times and it was a hit every time.
Melissa says
I love this cake, too. Thank you!