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
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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
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.
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.
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Kimberly
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
Wonderful, I'm so happy you loved it, thanks!
Deloris
I can't abide instant pudding mixes-- is there something else I could use?
Melissa
Leave it out if you prefer but, you'll need to adjust using coconut extract instead.
Chris
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
I haven't' made this into cupcakes but, it could likely be done. Bake time, start checking at 20 minutes and go from there.
Tavey
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
Hmmm maybe the pan wasn't large enough? Not sure, this cake should do well otherwise.
Tavey
Was I supposed to used self rising all purpose flour or plain all purpose flour?
Melissa
From the recipe "3 cup all purpose flour, plus 1/4 tsp salt"
Tavey
I used self rising flour, should I have used plain all purpose flour?
Melissa
You should follow the recipe, yes. If you used self-rising flour that's likely why it baked over.
Marion
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
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.
Linda
do u sift the flour?
Melissa
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.
Connie Cook
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
We are huge coconut fans and love this cake, too. So happy you enjoyed it!
The Better Baker
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
Thanks so much!
Stephanie
Do you have to use 6 eggs or can you substitute?
Melissa
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.
Melissa Sperka
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
Because i’m lactose intolerant i use coconut cream whenever recipes call for heavy cream. Works just fine for me
Ellen
Do you think using cream of coconut would work instead of the heavy cream? That's just what I have on hand right now.
Anonymous
Have you ever baked this in a Bundt pan?
Melissa
There's a bright green print button at the end of each post with the share buttons. You can choose to print with or without the images.
PATT
How do I print your recipes?
Linda Whitledge
I like tour cake and I use egg yolk then at last whip up the egg whites and fold in to make a lighter pound cake. I do all my pound cakes this way. Just try it next time. Linda Whitledge. I have cooked for over 55 years.
Melissa
Hi Linda, that is a great technique, I have done it from time to time myself. Thanks so much for stopping by!
Neil Leal
Thank you for sharing this recipes, Melissa. love Southern kitchen. Kind regards,
Neil
Melissa
Hi Neil, it's my pleasure. I appreciate your kind comment and visits!
Melissa
I think it would probably work, although I can't attest to the results firsthand. I'm a coconut fan, as well. Happy baking!
Anonymous
Hello! you had me at coconut! i have some coconut milk (light) I need to use. Would this be a good sub for the heavy cream?
Melissa
Hi Mish,sorry to hear that. I know it's a challenge. I'm really not sure, since I haven't tried that combination. I would expect, if you've had success with that combination in the past, it would work with this cake, too. If you try it, please come back and leave a comment, it may help others.