Triple Coconut Pound Cake

Triple Coconut Pound Cake 6

My Triple Coconut Pound Cake is a triple threat coconut experience for serious coconut lovers only!

The best coconut pound cake ever!

My posts have been so healthy so far in 2014 —  I need to mix things up a bit.  Not that this Triple Coconut Pound Cake is unhealthy…as cakes go it’s very respectable.  Pound cakes get a bad rap because they used to be loaded with butter, a pound of it, as a matter of fact.   My sister in law’s pound cake, which comes from her grandmother, is notorious for setting the toaster on fire.  This one is a little more restrained, I promise.   The triple coconut makes up for the overload of butter, so it’s still very luxurious…without the threat of spontaneous combustion.

For serious coconut lovers only!

This cake has a wonderfully fluffy, chewy texture which comes  from lots of shredded coconut and the little bit of coconut flour in the batter.   Coconut flour is a high fiber flour made from dried de-fatted coconut, so it has a nice, distinct coconut flavor.  You can substitute it for about 20% of regular flour in recipes.  I bumped up the coconut flavor even further with coconut extract.

Fluffy moist pound cake with triple coconut flavor

Triple Coconut Pound Cake

Ingredients

  • 1 1/4 cups all purpose flour
  • 1/4 cup coconut flour (or use all regular flour)
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 stick (1/2 cup) unsalted butter at room temperature
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1/2 cup evaporated milk (or coconut milk!)
  • 1/2 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup sweetened shredded coconut plus more for garnish
    for the glaze
  • 1 heaping cup confectioner's sugar
  • milk or cream or coconut milk, to thin
  • 1/2 tsp coconut extract

Instructions

  1. Set oven to 350F
  2. Whisk together the flours, baking powder, baking soda, and salt. Set aside.
  3. Cream the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs, one at a time.
  4. Mix the evaporated milk with the extracts, and add alternately to the bowl with the dry ingredients, beginning and ending with the dry. Don't over mix the batter.
  5. Stir in the shredded coconut and turn into a greased and floured loaf pan. Smooth out the top and bake for about 55 minutes until risen, golden, and a toothpick inserted in the center comes out without wet batter clinging to it. (Moist crumbs are ok)
  6. Let the cake cool for 10 minutes before turning out onto a rack. let cool completely before glazing.
  7. Make the glaze by mixing the confectioner's sugar and extract with enough liquid to make a spreadable glaze. Top the glazed cake with more shredded coconut.
https://theviewfromgreatisland.com/triple-coconut-pound-cake/

Notes:

  • If you love pound cake as much as I do, try this Almond Pound Cake, it’s a winner!

The perfect pound cake loaded with coconut

This pound cake is pure coconut bliss.  If you’re ready to take a coffee break from all the January healthiness, this is perfect.

The best Coconut Pound Cake

You can make your own coconut extract, starting with a whole coconut, I outline the process in THIS POST

39 Comments

  • Reply
    Janet
    July 19, 2016 at 9:21 am

    This cake looks delicious! I am a little confused by the instructions – it doesn’t say when to add anything to the creamed butter/sugar/egg mixture. It just says to mix the evap. milk with the extracts, then to add alternately to the bowl with the dry ingredients. Sorry, I am a novice cook; guess I need very detailed instructions! Thank you!

    • Reply
      Sue
      July 19, 2016 at 11:36 am

      Hi Janet, sorry that’s confusing…you will add the evaporated milk and the dry ingredients alternately to the original bowl that you mixed the butter, sugar, and eggs in. Does that make sense? I’ll try to word it more clearly.

  • Reply
    Gail
    June 17, 2016 at 8:32 pm

    This would be really amazing with fresh coconut milk. I’m going to hit up the markets to see if I can find the coconut flour too. Love this.

  • Reply
    Kim D.
    May 21, 2016 at 1:42 pm

    Hello can you double this recipe for a bundt cake pan? Thank you.

    • Reply
      Sue
      May 21, 2016 at 1:55 pm

      I’m not sure because I haven’t tried, but I think it might work! You’ll have to carefully monitor the baking time…

  • Reply
    Marimba
    May 20, 2016 at 12:01 pm

    I just made it for church for a revival event. I love coconut cake recipes. I took a litle crumb of it and it was delish. I didn’t even put the glaze on it yet. Lol! I’m so excited. Thank you for the recipe.

  • Reply
    Suzanne
    May 16, 2016 at 9:49 am

    Never mind just found it 55 min

  • Reply
    Suzanne
    May 16, 2016 at 9:47 am

    I can’t find the bake time.

  • Reply
    MJay
    February 24, 2016 at 1:15 pm

    Delectable!
    If you love coconut , you can’t go wrong with this recipe.
    God thing I’m the only one that is a fan of coconut because I won’t share!

    • Reply
      Sue
      February 24, 2016 at 1:23 pm

      Haha, thanks Mjay!

  • Reply
    rachael ploegstra
    February 24, 2016 at 8:16 am

    is the coconut milk from can or carton

    • Reply
      Sue
      February 24, 2016 at 8:33 am

      I can only find canned here, Rachael.

  • Reply
    Ana
    September 13, 2015 at 5:46 am

    What size pan do you use?

  • Reply
    Adrienne
    September 4, 2015 at 6:13 pm

    I am the queen of saving recipes and never actually making them… this is the first recipe I’ve ever seen that sent me IMMEDIATELY to the store for ingredients. I’m about to start baking it. Haha ? Thank you for sharing!

  • Reply
    Alena
    April 9, 2015 at 2:35 am

    Have you tried subbing the butter for coconut oil?

    • Reply
      Sue
      April 9, 2015 at 6:40 am

      I haven’t, that would make it a ‘quadruple’ coconut pound cake! Let me know if you try it, Alena.

  • Reply
    PamG
    March 4, 2015 at 8:05 am

    This looks so incredibly delicious and we are cuckoo for coconut in this house. Can’t wait to make it. Thanks!

  • Reply
    Nancy Long
    October 30, 2014 at 2:50 pm

    I don’t have coconut extract, so I usually use coconut rum

    • Reply
      Sue
      October 31, 2014 at 10:31 am

      Fun idea!

  • Reply
    Savannah
    July 26, 2014 at 6:34 pm

    Made this for my family a couple weeks ago and everyone LOVED it! Served it with mixed berries and vanilla ice cream.

  • Reply
    Shelley Gerstberger
    March 10, 2014 at 8:52 pm

    Love your recipes, can hardly wait to give them a try…

  • Reply
    meri
    March 10, 2014 at 12:40 am

    I will definitely make this for my family, thank you! And THANK YOU for the natural extract, I was buying some the other day and suddenly thought i should look at the ingredients in the imitation extract – a brand my Mum and probably many other people use, it’s very inexpensive… but there is stuff in there that scared me! superyuck. The fakies don’t taste as good either ;)

  • Reply
    theresa krier
    March 9, 2014 at 3:10 pm

    i love coconut & can’t wait to make this, thanks!

  • Reply
    Christina
    February 22, 2014 at 4:14 pm

    I am the Queen of Coconut Lovers! I HAVE to make this cake, and soon!!! Oh my!!

  • Reply
    Laura Dembowski
    January 24, 2014 at 12:50 pm

    Now I know what to do with all my coconut flour! Love that this isn’t very heavy as pound cakes go.

  • Reply
    grace
    January 20, 2014 at 3:43 pm

    this is so dangerous for me–even though it’s not a very light dessert, i could eat SO much in one sitting! :)

  • Reply
    denise@magnoliaverandad
    January 18, 2014 at 7:24 pm

    This just sounds like the best ever coconut pound cake – a real must to have in the repertoire.

  • Reply
    hungry dog
    January 17, 2014 at 3:35 pm

    I only very recently have come to like coconut and am intrigued by this recipe! I might reduce the coconuttiness and make it double coconut but I definitely plan to try it!

    • Reply
      Sue
      January 17, 2014 at 5:47 pm

      I almost went for quadruple coconut by using coconut milk or cream, but I was all out!

  • Reply
    Laura (Tutti Dolci)
    January 16, 2014 at 10:20 pm

    I’m a coconut lover and anything triple coconut is just perfect!

  • Reply
    Faith (An Edible Mosaic)
    January 16, 2014 at 11:29 am

    I love how we both have coconut on the mind lately! I can never get enough, and this beautiful cake is now on my must-try list!

  • Reply
    Sharon
    January 16, 2014 at 10:12 am

    I love coconut anything, will try

  • Reply
    Sandra
    January 16, 2014 at 10:08 am

    where do you buy coconut flour at??

    • Reply
      Sue
      January 16, 2014 at 10:17 am

      I linked to it in the text, Sandra, you can get it at health food stores, Whole Foods, or online at Amazon, etc. :

  • Reply
    Linda
    January 16, 2014 at 10:07 am

    I love coconut cake. I have a recipe similar to this. The glaze calls for an entire bottle of coconut extract. It is quite extreme in the flavor. I think I’ll use your recipe. Thanks for sharing.

    Linda @ Tumbleweed Contessa

    • Reply
      Sue
      January 16, 2014 at 10:19 am

      Wow, that sounds fascinating, I’m heading over to check it out now…I have noticed that coconut is a difficult flavor to isolate, even the extract is relatively mild. I made my own, and the longer you let it steep, the stronger it gets.

  • Reply
    Abbe@This is How I Cook
    January 16, 2014 at 9:22 am

    This really is a coconutty cake! And I’m cuckoo for coconut! (I have no idea where that came from!)

    • Reply
      Sue
      January 16, 2014 at 10:20 am

      ;)

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