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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 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!

      2. I haven’t’ made this into cupcakes but, it could likely be done. Bake time, start checking at 20 minutes and go from there.

  1. 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!

      1. You should follow the recipe, yes. If you used self-rising flour that’s likely why it baked over.

  2. 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.

    1. 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.

    1. 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.

  3. 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.

    1. 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.

  4. 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.

  5. Do you think using cream of coconut would work instead of the heavy cream? That’s just what I have on hand right now.

  6. 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.

  7. 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.

  8. 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?

  9. 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.

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