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Ultra-Moist Coconut Pound Cake (Dense & Delicious!)

byCaylie Crossland Updated:
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Dense, sweet, and full of flavor! This Coconut Pound Cake is loaded with shredded coconut and coconut milk to infuse delicious coconut flavor in every bite. Finish with a sweet vanilla icing and even more coconut for a cake that’s perfect for any occasion!

coconut pound cake with two slices leaning against loaf on white wood board with plates and a cake knife beside, a white napkin, white flowers, and glass of milk behind on marble surface.

There are lots of delicious coconut cake recipes out there, and while they are all pretty similar, we have found the BEST way to make a pound cake with a coconut twist. It has all the main components of a classic pound cake but with a few special ingredients to add to the texture and flavor of the cake:

It’s a super moist and flavorful cake that will have you wanting it again and again (plus it requires minimal decorating!). Oh, and here’s our key lime pound cake if you want to try it, too! 😉

overhead shot of coconut pound cake with two slices laying in front with white flowers above, a cake knife and white napkin beside, and shredded coconut around.

What Other Ingredients Do I Need?

Alongside our secret ingredients for the best-ever coconut pound cake, here is everything else you’re gonna need:

ingredients for coconut pound cake.
  • Flour: While most pound cakes are made with cake flour, we found it made this cake too light and resulted in an odd texture. To achieve the dense yet tender crumb we desired, we opted for all-purpose flour and doubled the amount of cornstarch typically found in cake flour.
  • Baking Powder: Traditional pound cake doesn’t include the addition of leavening but with the addition of the coconut, we wanted to ensure a good rise.
  • Salt & Unsalted Butter: Salt enhances the flavor of this cake, while butter both adds flavor and contributes to the structure.
  • Granulated Sugar: Sweetens, helps with structure, AND keeps this cake moist.
  • Eggs: This is what binds all the ingredients together!
  • Vanilla: No cake is complete without a splash of vanilla.

Here’s What Makes This Cake The Best:

We spent weeks testing this recipe to get everything just right. Pound cakes require very precise measurements to get that delicious texture we all know and love! Plus, with the addition of coconut, it added another layer of complexity.

We knew we didn’t want any extracts or artificial flavors in this cake. The addition of shredded coconut wasn’t quite enough. So, we cut the butter back and used coconut oil. From there, it’s mixed just like any other cake. Super simple!

egg added to butter mixture.
milk added to egg mixture.
cake batter in glass bowl.

The batter is a little bit thicker than what you may expect and it’s textured due to the shredded coconut. Use a 9 inch loaf pan that holds about 8 cups of batter. Since every pan has different thicknesses and depths, you may need adjust the baking time. We found that it took our cake about 1 hour to bake, but I recommend checking on the cake at about 50 minutes. Using a cake tester or thermometer will help determine when it’s perfectly baked!

baked loaf cake in pan.

Simple 4 Ingredient Icing

I’ll find any excuse to add extra coconut! While the cake doesn’t necessarily need the icing, it does add a pretty topping and a little extra coconut flavor. The best part? You only need powdered sugar, a splash of vanilla, coconut milk, and (of course!) more shredded coconut. 😉

Just make a quick vanilla icing and spoon it over the top of the cooled cake. If some spills over, that’s fine! Finish with a generous sprinkle of coconut and it’s ready to enjoy!

vanilla icing in glass bowl.
shredded coconut added on top of icing on loaf cake.
front shot of sliced coconut loaf cake on white wood board with flowers, a white napkin, and glass of milk behind.

✳ Your FAQs, ANSWERED!

You can definitely substitute another oil for the coconut. Just keep in mind that the cake won’t have quite as much coconut flavor, but it will work just fine!

For this recipe, you cannot use sweetened coconut. It will add too much sugar and cause the cake to not bake properly!

If the cake batter was properly mixed, then the “lumps” you are seeing in the batter are just the shredded coconut! If you suspect the lumps to be flour, use a rubber spatula to gently break the lumps against the side of the bowl and fold them back into the batter. You can use a small wire whisk to try to gently whisk them smooth, but this may over mix the batter.

If the cake didn’t rise, this could be one of two things. Check your baking powder to make sure it’s in-date! If it’s expired, this is most likely the culprit. If your baking powder is in-date, then the cake batter was most likely over-mixed. This doesn’t mean the cake is ruined! It will still taste delicious.

If the pan wasn’t properly greased before adding the batter, this will cause a cake to stick. To prevent this, you can grease and line the pan with parchment paper.

Also, keep in mind that the cake may just be too warm to turn out. Try waiting until the cake is cool to the touch before turning out. This typically takes about 20 minutes after coming out of the oven.

More Coconut Recipes:

When you make this Ultra-Moist Coconut Pound Cake (Dense & Delicious!), leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

Happy baking!
x, Caylie

coconut pound cake with two slices leaning against loaf on white wood board with plates and a cake knife beside, a white napkin, white flowers, and glass of milk behind on marble surface.
4.74 from 26 votes

Ultra-Moist Coconut Pound Cake (Dense & Delicious!)

Author: Traci Crossland
Make your day a little bit sweeter with this easy Coconut Pound Cake with a sweet vanilla icing! Every bite is moist, tender, full of coconut flavor, and oh-so delicious. Truly the perfect cake to bake all year long!
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10 slices

Ingredients
 

Cake

Icing

US Customary – Metric

Instructions
 

Cake

  • Heat oven to 350℉/177℉.
  • Spray a 9-inch loaf pan with baking spray. Set aside.
  • In a medium bowl, whisk together flour, shredded coconut, corn starch, baking powder, and salt. Set aside.
  • With an electric mixer, beat butter, coconut oil, and sugar until light and fluffy, about 2-3 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in vanilla.
  • Add flour mixture alternately with milk, beginning and ending with flour mixture.
  • Pour into prepared pan.
  • Bake for 55-60 minutes, or until cake tests done.
  • Allow to cool in pan for 15-20 minutes.
  • Turn out and place on wire rack to finish cooling.

Icing

  • In a medium bowl, combine powdered sugar, milk, and vanilla.
  • Whisk until smooth.
  • Spread on top of cooled cake.
  • Top with coconut.

Notes + Tips!

Storing Your Ultra-Moist Coconut Pound Cake:
This incredibly moist cake is best enjoyed fresh, but leftovers can still be saved for later! Here are your storage options:
  • Refrigerated: Wrap the cooled cake tightly in plastic wrap and place in a zip-top bag. Store it in the refrigerator for up to 5 days.
  • Freezing: For longer storage, freeze leftover cake wrapped tightly in plastic wrap and in a freezer safe bag for up to 3 months. Thaw overnight in the refrigerator before serving. Slices freeze particularly well, making this a great option for portion control or whipping up a quick treat!
Tip: Since this cake is so moist, refrigeration is the best way to store leftovers to maintain freshness and texture.
 
Tips for the Perfect Ultra-Moist Coconut Pound Cake:
  • Ingredient Temperature Matters: For the best texture, ensure all your ingredients are at room temperature (70℉/21℃) before you begin mixing. Cold ingredients can lead to a denser cake.
  • Don’t Overmix: Once the wet and dry ingredients are just combined, stop mixing! Overmixing can result in a tough and dense cake. 
  • To Toast or Not to Toast: Toasted coconut adds a deeper, richer flavor to the cake. Simply spread the coconut on a baking sheet and toast in a preheated oven at 350°F/177°C for 3-5 minutes, watching closely to avoid burning. Let cool completely before using.
  • Check Your Cake: If you’re unsure if the cake is baked, use a cake tester or an instant read thermometer to check! A cake tester should come out clean with no crumbs and the cake should be pulling away from the sides of the pan once the cake is completely baked. If you use a thermometer, a completely baked cake should read about 210°F/99℃.

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4.74 from 26 votes (26 ratings without comment)

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18 Comments

    1. Hi Sandy! You can absolutely substitute another oil for the coconut. The cake won’t have quite as much coconut flavor, but it will work just fine.

      Reply

  3. I made 05/30/23 my cake was not done in the middle. Should I put the cake in a cold oven? I preheated my
    Oven.

    Reply

    1. Hi Mary! You were supposed to preheat the oven. Though, every oven bakes differently. We have a professional-grade electric oven, so ours tends to cook a little faster than a conventional oven. Always check your cake with a cake tester or a thermometer to see if it’s done before taking it out! We hope you try this cake again 🫶 x, Caylie

      Reply

    1. Hi Shirley! You can use a plant-based butter and coconut milk (not cream of coconut or coconut cream) for this recipe with no changes needed. Hope this helps and please let us know if you have any other questions 💛 x, Caylie

      Reply

    1. Hi Cam! You cannot use sweetened coconut in this recipe. It needs to be unsweetened, as using sweetened coconut would add too much sugar and not work. Please let us know if you have any other questions! x, Caylie

      Reply

    1. Hi Maria! The coconut oil needs to be solid. You can look in the post above and see in the ingredient shot and step-by-step pictures that the coconut oil is solid. We always try to provide the most helpful and relevant information in our posts! 😊 Please let us know if you have any other questions. We’re happy to help! x, Caylie

      Reply

  7. I have read this recipe 3 times and cannot figure out where the shredded coconut is added to the cake batter. I folded it in at the end just before pouring into the prepared pan. I will let you know how it comes out.

    Reply

    1. Hi Ann! Thank you for catching that. The recipe card is now fixed. The cake should turn out fine, but for the future, the coconut gets whisked in with the dry ingredients. I always put the order of ingredients in the recipe card in order that they need to be mixed. I hope this helps and if you ever have any questions about a recipe, please don’t hesitate to ask.

      Reply

      2. Hi Wilda! The cake needs to be baked at 350 °F just like it says in the recipe card. Please let us know if you have any other questions! 🥰 x, Caylie