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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. How to make homemade Coconut Pound Cake: (Scroll down for full printable recipe.)

  • Prepare Pan – Preheat the oven to 325°F. Spray a standard 10-12 cup Bundt pan with baking spray or butter and flour. Set aside.
  • Creamed Ingredients – Cream together the butter and sugar until fluffy.
  • Eggs – Add eggs one at a time beating well after each addition. Add the vanilla and instant pudding mix.
  • Combine – Lower the speed of the mixer and add the flour and cream alternatively to the creamed ingredients stopping to scrape the bowl as needed.
  • Flaked Coconut – Once combined, stir in 1 cup flaked coconut by hand.
  • Transfer to Pan – Spread the batter evenly into the pan.
  • Oven – Bake for 80-90 minutes or until a cake tester inserted into the center comes back clean.
  • Cool – Cool in the pan for 20 minutes then carefully invert onto a cooling rack to cool completely.
  • Make Glaze – 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.
  • Drizzle with Glaze and Garnish – Place cake on platter or cake stand. Drizzle glaze over the top and down the sides of the cooled cake. Garnish with toasted coconut.
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.
southern-coconut-cake-recipe

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-pound-cake-recipe

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Helpful Kitchen Items:

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, Southern
Keyword: coconut-cream-pound-cake, coconut-pound-cake-recipe
Servings: 16 servings
Calories: 528kcal
Author: Melissa Sperka

Ingredients

  • 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

Instructions

  • Cake: 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 on medium high speed for 3-4 minutes until fluffy.
  • Add eggs one at a time beating well after each addition. Next, beat in the vanilla and instant pudding mix.
  • Lower the speed of the mixer and begin to add the flour and cream alternatively to the creamed ingredients stopping to scrape the bowl as needed.
  • Once combined, stir in 1 cup flaked coconut by hand. Transfer batter to the bundt pan. Spread evenly into the pan.
  • 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.
  • 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.

Notes

  • 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.

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!

90 Comments

  1. I am celiac and need to make it gluten free could I substitute coconut flour mixed with rice flour and xantham gum?

  2. Hi Amber, you get an “A” for effort! ☺ I have never baked this cake in any other form. I expect it would probably work, but, I might recommend that you consider 3 rounds as opposed to 2, to make sure there’s no mishaps with overflowing batter. I would love to hear how it works as a layer cake. It’s super yummy, so, I hope you enjoy this one and it suits your taste. Happy baking!

  3. Hi Melissa. I am new to making pound cakes and have tried close to 15 recipes in the last month and have yet to find the right one for me. They either come out too eggy or too light and fluffy like regular cake. The reason I am trying so many is bc I am looking for that special one to be a hit this Thanksgiving. I am going to make iy regardless however, do you think this cake could be baked in two 9 inch rounds and put together like a regular cake? Thanks

  4. Go figure? Yes, your first thought was dead on, increasing the amount of coconut extract. Especially if you’re a coconut lover like myself. Enjoy! 🙂

  5. Thank you, yes, I read above re: increasing the sugar and coconut extract if NO pudding but since I thought to add vanilla pudding, I wasnt sure if I should increase the extract. Thanks for the vote of confidence and I live in an urban part of NJ and still no coconut pudding mix, 🙂
    Linda D

  6. Hi Linda, I think that’s a fantastic idea! Some of my International visitors don’t have access to the pudding, and that’s what I suggested that they do. Sorry there was a glitch with your question, sometimes the Internet doesn’t cooperate. I always try very, very hard to answer questions as soon as I can. If you choose to leave out the pudding, increase the sugar to 3 cups total instead of 2 3/4. It should work perfectly. Happy baking ~ Melissa

  7. Thanks Melissa
    I said that I was unable to find the coconut pudding but thought I would try a vanilla pudding and then just add 2 tsp of the coconut extract and 1 tsp of vanilla. I would like your opinion on that. Or should I just leave out the pudding entirely?
    Linda D

  8. Hi Mary! If you can’t get the pudding mix, then I suggest that you increase the sugar to 3 cups [instead of 2 3/4] and use 2 teaspoons of coconut extract with 1teaspoon of pure vanilla. That should make up for the flavor. Hope this helps! ~ Melissa

  9. Great recipies very different from ours,where could i get coconut pudding mix or can i subsitude something else,we dont get many pudding mixes here.

  10. That is such a great question! I must confess, I prefer the combo, because it gives an even greater coconut flavor. I know it’s not always a flavoring people may have on hand, so, pure vanilla is quite delicious, too. So, if like me, you love all things coconut, go for the coconut extract. Happy Easter to you and yours. ~ Melissa

  11. Think I will make this for Easter, I love a good pound cake! Which is better, using all vanilla, or both vanilla and coconut extracts? Thanks

  12. i’m on my second cake this week…this cake was a hit at my house…and so easy to make 🙂

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