Coconut Cream Pound Cake

Course Cakes, Dessert

Cuisine American, Southern

Keyword coconut-cream-pound-cake, coconut-pound-cake-recipe

Prep Time 20

Cook Time 1 30

Cooling time 4

Total Time 5 50

Servings servings

Calories 528kcal

Author Melissa Sperka

Ingredients

1 1/2 cups salted butter softened
2 3/4 cups granulated sugar
6 large eggs room temperature
2 tsp 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
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 non-stick spray, 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.
Blend in the eggs, adding them one at a time beating well after each addition. Next, beat in the vanilla extract and instant coconut cream pudding mix.
Lower the speed of the mixer and begin to add the flour and heavy cream alternately to the creamed ingredients beginning and ending with flour. Stop to scrape the bowl periodically. Avoid overmixing.
Once combined, stir in 1 cup flaked coconut by hand. Transfer cake batter to the bundt pan. Spread evenly into the pan.
Bake for 80-90 minutes or until a cake tester or toothpick inserted into the center of the cake comes back clean. Cool in the pan for 10-15 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. Begin adding heavy cream, starting with 4 tablespoons of heavy cream. Add 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

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.

Nutrition