Go Back
+ servings
Coconut Cream Pound Cake With A Vanilla Cream Glaze

Coconut Cream Pound Cake With A Vanilla Cream Glaze

Course Cakes, Dessert
Cuisine American
Keyword coconut-cream-pound-cake
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling time 4 hours
Servings 1 Cake
Author Melissa Sperka


  • 1 1/2 cup salted butter softened
  • 2 3/4 cup granulated sugar
  • 6 large eggs
  • 2 tsp pure vanilla or 1 tsp vanilla and 2 tsp coconut extract
  • 1 3.4 oz box coconut cream instant pudding mix
  • 3 cup all purpose flour plus 1/4 tsp salt
  • 1 cup heavy cream
  • 1 cup sweetened flaked coconut
  • For the vanilla cream glaze:
  • 1 cup powdered sugar
  • 4-5 Tbsp heavy cream [plus add'l as needed]
  • 1 tsp pure vanilla
  • 1/2 cup toasted coconut


  • Preheat the oven to 325°F. Spray a standard 10 inch bundt pan with baking spray or butter and flour. Set aside.
  • Cream together the butter and sugar for 3-4 minutes until creamy. Add the eggs one at a time beating well after each addition. Beat in the vanilla and instant pudding.
  • Begin to add the flour and cream alternatively to the butter/sugar mixture. Stop and scrape the bowl as needed. Mix until fully combined, being careful not to over mix.
  • Stir in 1 cup of flaked coconut by hand.
  • Spread the batter into the pan. Bounce the pan a few times on the counter to remove any air bubbles and settle the batter.
  • Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a cake tester comes back clean. [oven temps vary] Cool completely then invert onto a serving platter.
  • To make the vanilla cream glaze: After the cake has cooled, mix together the ingredients for the glaze. Start with 4 tablespoons of heavy cream. adding additional cream until it reaches a "drizzle" consistency.
  • Drizzle on the top and down the sides of the cake and sprinkle the toasted coconut on top.
  • Store leftovers chilled.


Toasted Coconut Tutorial here