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
3.63 from 91 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


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.
    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

Cook’s notes

*recipe was updated in 2021.


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 tries to provide accurate nutritional information, these figures are only estimates.
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    Leave a Reply

    Please rate this recipe!

  • Reply
    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
      May 11, 2018 at 3:51 pm

      Wish I could too ~ your BBQ sounds delish 🙂

  • Reply
    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
    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
      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
    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
      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
    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
    May 16, 2016 at 9:49 am

    Never mind just found it 55 min

  • Reply
    May 16, 2016 at 9:47 am

    I can’t find the bake time.

  • Reply
    February 24, 2016 at 1:15 pm

    5 stars
    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
      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
      February 24, 2016 at 8:33 am

      It’s canned, not from the carton.

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