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triple coconut pound cake, with knife
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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!
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 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
US Customary - Metric

Instructions

  • Set oven to 350F. Spray and line a standard 9x5 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

*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