Triple Coconut Pound Cake

triple coconut pound cake, with knife

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!

slicing a triple coconut pound cake

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.

a glazed coconut pound cake on parchment paper

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
  • eggs
  • 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
  • salt
  • 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?)
a loaf of coconut cake

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, sliced

coconut loaf cake tips and faqs

What kind of coconut is best for this cake?

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.

Can I make this without the coconut extract?

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.

Can I freeze this cake?

Yes, the cake will freeze well, but you might consider glazing it after thawing.

Can I make this into muffins?

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.

How should I store this cake?

I store this on the counter, loosely covered with foil.

slices of triple coconut pound cake

More coconutty recipes I think you’ll love~

triple coconut pound cake, with knife

“Wow. I have been on a journey with this one. I made it multiple times and it was a hit. Then I made it in wedding cake form (6, 8,12,12,14) still a hit!!! That was the first time I’ve made a wedding cake. Thank you for the recipe!.” ~ M


triple coconut pound cake, with knife
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3.48 from 82 votes

Triple Coconut Pound Cake

My Triple Coconut Pound Cake is a triple threat coconut cake for serious coconut lovers only ~ this moist loaf cake goes from breakfast to dessert!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Yield 12 servings
Calories 403kcal
Author Sue Moran

Ingredients

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

Instructions

  • 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.
    loaf pan prepped with parchment paper
  • Cream the butter and sugar together well, for about 2 minutes, until light and fluffy.
  • Beat in the eggs, one at a time.
    creaming butter and sugar
  • 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.
    making coconut cake batter
  • 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.
    coconut cake batter in loaf pan
  • Let the cake cool for 10 minutes before turning out onto a rack. Let cool completely before glazing.
    coconut cake cooling
  • 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.
    Making glaze for coconut cake
  • Store at room temperature or in the refrigerator.
    triple coconut pound cake, with knife

notes and variations

*recipe was updated in 2021.

Nutrition

Calories: 403kcal | Carbohydrates: 48g | Protein: 4g | Fat: 23g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 140mg | Potassium: 164mg | Fiber: 2g | Sugar: 32g | Vitamin A: 398IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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65 Comments

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    Please rate this recipe!




  • Reply
    DeeDee
    July 26, 2021 at 1:17 am

    5 stars
    Hi there. I stumbled across this recipe to try out as a birthday cake for my son and I’m glad I did. The ingredients and steps are nice and simplified. Do you have a recipe/instructions if I wanted to make this in round cake form?

  • Reply
    Lucy Chrismam
    June 21, 2021 at 7:06 am

    It is such a shame pictures of your beautiful desserts cannot be copied when printing the recipes in order to have them on the copy for future reference. Disappointed.

    • Reply
      Sue Moran
      June 21, 2021 at 7:09 am

      There’s a button right at the top of the print page that allows you to include photos, just make sure it’s checked.

  • Reply
    Diann Fariss
    June 21, 2021 at 6:33 am

    5 stars
    This cake turned out great! I used plain dried coconut (not sweetened) and it was still yummy. Made it for Father’s Day and dad loved it.

    • Reply
      Sue Moran
      June 21, 2021 at 6:38 am

      Thanks Diann, good to know about the regular coconut, too 🙂

  • Reply
    Denise Frandano
    June 18, 2021 at 5:25 pm

    Can I use canned coconut cream instead of milk?

  • Reply
    Enid
    June 16, 2021 at 9:49 am

    5 stars
    I absolutely love all of your baking recipes, and this looks just wonderful! Your recipes are always something that I can rely on to make for the first time for company, and always knock it out of the park! I can’t wait to try this, and the comments are so validating! Another winner, Sue!

  • Reply
    Ronnie
    June 4, 2021 at 9:15 am

    5 stars
    I’ve been following you for a couple of years now. Always my go to when wanting inspiration and fabulous results! This cake turned out fabulous. The second time around, I doubled the icing (yeah i did that) – we’ll do that every time now. Not that we’re sweet mongers, just felt more luxurious with the added topping. Thanks for making me look so good.

    • Reply
      Sue Moran
      June 4, 2021 at 9:26 am

      Thanks so much Ronnie! Coincidentally we’ve just revised and rephotographed this recipe, it will be debuting soon on the blog. We made some tweaks to make it even better!

  • Reply
    debbie
    June 28, 2020 at 6:33 am

    I thought this had buttermilk (video did)

    • Reply
      Sue
      June 28, 2020 at 7:42 am

      The video you saw was probably my lemon buttermilk bread.

  • Reply
    Ingrid
    June 5, 2020 at 3:32 pm

    5 stars
    I made this yesterday and it is delicious! I used all all-purpose flour. And for the icing I sprinkled on unsweetened coconut since the icing is so sweet. It was moist and yummy! Next time I think I will decrease the temperature in my oven to 340 because mine got darker than I like on the outside. And I will bump up the vanilla extract to a full tablespoon. Keeper recipe! Thank you!

    • Reply
      Ingrid
      June 5, 2020 at 3:33 pm

      Sorry – typo – next time I will up the vanilla to 1 full teaspoon. Excellent recipe!

  • Reply
    Nancy Adams
    May 1, 2020 at 12:30 pm

    Do you have a lemon pound cake recipe you can share with me please

  • Reply
    Sonia
    June 12, 2019 at 3:42 pm

    Plan on making this over the weekend and wanted to know can this be made in a cupcake pan being that’s all I have?? Is there anything that I would have to change to adjust it to a cupcake pan instead?? Thank you in advance!!

  • Reply
    Esther
    January 26, 2019 at 3:21 pm

    Can I use coconut oil instead butter?

    • Reply
      Sue
      January 26, 2019 at 3:38 pm

      I haven’t tried that, but if you do I would make sure to use it in solid form to match the butter’s consistency.

  • Reply
    Niki
    December 8, 2018 at 9:23 am

    Can you use self rising flour instead? That’s what I have here. Husband bought it by accident.

    • Reply
      Sue
      December 8, 2018 at 10:17 am

      You can certainly try, Niki, leave out the leaveners in the recipe.

  • Reply
    Genevieve
    May 11, 2018 at 3:20 pm

    5 stars
    I just made this and it smells divine! Tonight, our Bar-b-q dessert and sides are all based on your recipes, I only added 1/2 C of coconut as my kid doesn’t care for the texture and I supplemented the evaporated milk with cream of coconut-I wish you could smell this!

    • Reply
      Sue
      May 11, 2018 at 3:51 pm

      Wish I could too ~ your BBQ sounds delish 🙂

  • Reply
    M
    October 28, 2017 at 5:21 am

    5 stars
    Wow. I have been on a journey with this one. I made it multiple times and it was a hit. Then I made it in wedding cake form (6, 8,12,12,14) still a hit!!! That was the first time I’ve made a wedding cake. Thank you for the recipe!

  • 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

    5 stars
    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

    5 stars
    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

      It’s canned, not from the carton.

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

    What size pan do you use?

    • Reply
      Sue
      April 25, 2020 at 8:57 am

      A standard 9×5 loaf pan.

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

    5 stars
    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

    5 stars
    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
    [email protected]
    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
    [email protected] 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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