This decadent homemade Coconut Cream Pound Cake is drizzled with a vanilla cream glaze that’s to die for! It’s the ideal dessert choice for any special occasion when indulgent Southern cakes are on the menu.

Easy Coconut Cream Pound Cake Recipe with Vanilla Cream Glaze

What is a pound cake and how did it get its name? Traditionally, pound cakes were made with a pound each of flour, sugar, and butter, hence the name. Over time, bakers all over the South have put their own spin on the classic recipe, adjusting ingredients and proportions to create countless delicious variations.

This Coconut Cream Pound Cake is one of those irresistible twists. It’s a rich, buttery Southern-style pound cake made from scratch, flavored with coconut cream pudding and sweetened flaked coconut. Once baked, it’s finished with a smooth vanilla cream glaze and a sprinkle of toasted coconut for extra coconut flavor and texture. If you love both coconut and old-fashioned pound cake, this dessert brings the best of both worlds together, perfect for birthdays, Easter, Christmas, or any celebration in between.

Checkout this quick list of ingredients you’ll need to make homemade Coconut Pound Cake: (Scroll down for full printable recipe card.

Flour – All purpose flour forms the base of the cake batter.
Sugar – Granulated sugar for sweetness.
Coconut – Sweetened flaked coconut gives this cake its signature flavor.
Liquid – Heavy cream for the batter and the vanilla cream glaze.
Butter – Unsalted butter for richness.
Instant Pudding Mix – Instant coconut cream pudding mix adds a creamy texture and flavor.
Whole Eggs – Large eggs stabilize the cake batter and give lift to the cake while baking. There’s no other leavening in this cake, apart from the eggs.
Flavoring – Vanilla extract for creamy floral notes.
Vanilla Cream Glaze – Heavy cream and powdered sugar. (confectioner’s sugar)

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How to Make the Best Coconut Cream Pound Cake Recipe

Heat Oven and Prepare Pan – Preheat the oven to 325°F. Spray a Bundt pan with baking spray.
Whip Sugar and Butter – Cream together the butter and sugar until fluffy.
Add Eggs – Add eggs one at a time beating well after each addition.
Vanilla and Pudding Mix – Add the vanilla extract and instant pudding mix.
Combine Wet Ingredients and Dry Ingredients – Add the flour and heavy cream alternately to the creamed butter mixture.
Add Sweetened Flaked Coconut – Once combined, stir in 1 cup flaked coconut by hand.
Transfer Cake Batter to Pan – Spread the batter evenly into the prepared pan.
Oven – Bake per the cooking time in the recipe until a cake tester inserted into the center comes back clean.
Cool – Cool in the pan for 15 minutes then carefully invert onto a cooling rack to cool completely.
Make Vanilla Glaze – Whisk together the powdered sugar, and vanilla extract. Drizzle on cooled cake.
Garnish – Garnish with toasted coconut, slice and serve.

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Kitchen Equipment to Make Coconut Cream Pound Cake

A stand mixer or hand mixer.
Large bowl and medium bowl.
Measuring cups and spoons.
12 cup Bundt pan or tube pan.
Sheet pan to toast the coconut.
Wire rack for cooling the cake.

Recipe Variations, Tips and Substitutions

Pan Options – This recipes uses a standard 10-12 cup Bundt pan. You could also bake it in a tube pan. (angel food pan) or two loaf pans. It will bake faster in loaf pans.
Instant Pudding Mix – 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.
Butter – 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. If you have unsalted butter on hand, add 1/2 teaspoon salt to the flour mixture.
Room Temperature Eggs – I’ve made this cake using cold eggs and room temperature eggs. Both ways will work, but I find that room temperature eggs give more lift to the batter.
Heavy Cream – You can use buttermilk in place of heavy cream.
Frosting – You can frost this cake with a cream cheese frosting or dust it simply with powder sugar.
Sour Cream – You can also replace the heavy cream with 8 ounces of sour cream or plain Greek yogurt.
Toasted Coconut – See how to make Toasted Coconut here for garnishing the cake in a skillet on the stovetop.

Storage and Leftovers

Leftovers – You can store leftover Coconut Cream Pound Cake chilled in an airtight container in the refrigerator for up to one week.
Freezer – Pound cakes freeze extremely well. Cool the cake completely then wrap in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight and glaze just before serving.

More Southern Cake Recipes to Make

You may have everything you need on hand to make this Brown Sugar Pound Cake.
You’ll love this Pineapple Pound Cake with a tropical flavor twist.
Classic Hummingbird Cake.
Sheet pan Coconut Cream Cake is a potluck rockstar.
Buttered Rum Cake is a holiday must-make.
Elvis Presley Cake is a dessert fit for the king himself.
My S’mores Cake is a show stopping dessert.
Million Dollar Pound Cake is a winner anytime it’s served.
Banana Coconut Bundt Cake from Real Housemoms.

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