My Triple Coconut Pound Cake is a triple threat coconut cake for serious coconut lovers ~ have I said coconut enough times? This moist loaf cake goes from breakfast to dessert, and I highly recommend making it…today!
triple coconut pound cake
Pound cakes get a bad rap because they’re often loaded with butter. My sister in law’s pound cake, which comes from her grandmother, is notorious for setting the toaster oven on fire. This one is a little more restrained, but still pretty luxe, I can’t lie. The triple coconut adds lots of tropical personality to a classic loaf cake, but there’s no threat of spontaneous combustion, promise.
shopping list for a coconut pound cake
This cake has a wonderfully fluffy, chewy texture which comes from lots of shredded coconut in the cake and on top. I bumped up the coconut flavor even further with creamy coconut milk and coconut extract.
- granulated and confectioner’s sugar ~ granulated for the cake and powdered for the glaze.
- unsalted butter
- coconut milk ~ the canned kind, not the stuff in cartons, which is much thinner. And I use the full fat coconut milk, not lite.
- shredded coconut ~ look for shredded sweetened coconut, the best brand is Baker’s Angel Flake Coconut. Dry shredded coconut won’t give you the same result.
- all purpose flour
- baking powder
- baking soda
- vanilla extract ~ I find, as usual, that a little vanilla helps pull all the flavors together.
- coconut extract ~ coconut extract gives this cake an extra coco-nutty punch. If you don’t have it or can’t find it, no worries, just leave it out. But most large supermarkets carry it these days. (Did you know that you can make your own coconut extract, starting with a whole coconut?)
why you neeeed to make this pound cake
First off, let me say that this pound cake is pure coconut bliss. Everybody who laid lips on it raved about it, period. We loved everything about it, from its moist fluffy texture to the snowy white glaze. The triple layers of coconut really pay off in a delicious, lingering flavor, I think you’re going to love it. (And the aromatherapy benefits of a coconut cake baking in your oven are priceless.)
coconut loaf cake tips and faqs
Baker’s Angel Flake Coconut (in the blue package) is the one to use: it’s super moist, has great flavor, and gives the cake its moist fluffy interior. I made this cake with another brand and it wasn’t nearly as good. Whatever brand you choose, if your coconut is moist and sticky, that’s good.
Yes, you can, I would just substitute vanilla extract. But you should be able to easily find coconut extract in your supermarket, and if you like coconut desserts, it will come in handy.
Yes, the cake will freeze well, but you might consider glazing it after thawing.
You can bake the batter into muffin cups, I’d check them after 15 minutes. But also consider making Ina Garten’s Coconut Cupcakes as well.
I store this on the counter, loosely covered with foil.
More coconutty recipes I think you’ll love~
- Ina Garten’s Coconut Cupcakes, these are the classic vanilla cupcakes with big round coconut frosted tops. Everybody loves ’em!
- Coconut Snowball Melting Moments, buttery bite sized bits of coconut bliss.
- Coconut Rice is so easy to make and goes with all kinds of stir fries and curries.
- Chia Coconut Pudding Popsicles for those insanely hot days.
- Black Bottom Coconut Squares, for those times when you just have to have a bit of chocolate with your coconut.
Triple Coconut Pound Cake
for the pound cake
- 1 1/2 sticks unsalted butter (12 Tablespoons) at room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 3/4 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup full fat canned coconut milk
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1 cup shredded sweetened coconut
for the glaze
- 1 1/2 cups confectioner's sugar
- 4-5 Tbsp coconut milk, to thin
- 1/4 tsp vanilla extract
- pinch salt
- shredded sweetened coconut for topping
- Set oven to 350F. Spray and line a standard 9×5 inch loaf pan with a sling of parchment paper. The paper will allow you to easily lift out the bread for glazing after baking.
- Cream the butter and sugar together well, for about 2 minutes, until light and fluffy.
- Beat in the eggs, one at a time.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl
- Add the dry ingredients to the bowl, alternately with the coconut milk and extracts. Fold in the shredded coconut.
- Turn the batter into your prepared pan. Smooth out the top and bake for about 60-65 minutes until risen, golden, and a toothpick inserted in the center comes out without wet batter clinging to it. (Moist crumbs are ok) Note: loosely tent with foil toward the end of cooking if the cake seems to be browning too quickly.
- Let the cake cool for 10 minutes before turning out onto a rack. Let cool completely before glazing.
- Make the glaze by mixing the confectioner's sugar and extract with enough coconut milk to make a thick spreadable glaze. Stir in a pinch of salt and the extract for flavor. Spread the cooled cake thickly with the glaze, and top with more shredded coconut.
- Store at room temperature or in the refrigerator.