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Coconut Cream Pound Cake With A Vanilla Cream Glaze
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Coconut Cream Pound Cake

Course Cakes, Dessert
Cuisine American
Keyword coconut-cream-pound-cake
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling time 4 hours
Total Time 5 hours 50 minutes
Servings 16 servings
Calories 528kcal
Author Melissa Sperka

Ingredients

  • 1 ½ cup salted butter softened
  • 2 ¾ cup granulated sugar
  • 6 large eggs
  • 2 teaspoon pure vanilla extract
  • 1 3.4 oz box instant coconut cream pudding mix (OR instant vanilla pudding mix plus 2 teaspoon coconut extract)
  • 3 cups all purpose flour plus ¼ teaspoon salt
  • 1 cup heavy cream
  • 1 cup sweetened flaked coconut
  • Vanilla Cream Glaze:
  • 1 cup powdered sugar
  • 4-5 tablespoon heavy cream plus additional as needed
  • 1 teaspoon pure vanilla extract
  • ½ cup toasted coconut

Instructions

  • 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 for 3-4 minutes until fluffy. Add eggs one at a time beating well after each addition. Beat in the vanilla and instant pudding mix.
  • Lower the speed of the mixer, begin to add the flour and cream alternatively to the wet ingredients stopping to scrape the bowl as needed. Once combined, stir in 1 cup flaked coconut by hand.
  • Spread the batter evenly into the pan. Bounce on the counter to settle and remove any air bubbles.
  • 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.
  • To make the 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.

Notes

  • See how to make Toasted Coconut here.
  • 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.

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