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

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

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.

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.