Coconut Pound Cake with Easy Vanilla Icing
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!
Ingredients
Cake
- 1½ cups all purpose flour*
- 1 cup unsweetened, dried, shredded coconut
- ⅜ cup corn starch
- 1⅔ teaspoons baking powder
- ⅓ teaspoon salt
- ¼ cup unsalted butter room temperature
- ½ cup coconut oil
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1½ cups whole milk room temperature
Icing
- 1 cup powdered sugar sifted
- 1½ Tablespoons whole milk
- ¼ teaspoon vanilla extract
- ¼ cup unsweetened, dried, shredded coconut
Instructions
Cake
- Heat oven to 350℉.
- 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
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
Substitutions:
- Want to make this cake extra coconutty? Use unsweetened coconut milk in the cake and for the icing!
- If you don't have unsalted butter, you can use salted butter. Just omit the salt in the recipe!
- This recipe can be made vegan if unsweetened coconut milk, plant-based butter, and your favorite vegan egg substitute are used. Personally, we like to use aquafaba!
- Check the expiration date on your baking powder.
- Remember to preheat your oven!
- Be careful to not over-mix your cake batter.
- 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 once the cake is completely baked. If you use a thermometer, a completely baked cake should read about 210°F.
- Be sure to let this cake cool completely before icing.
Nutrition
Serving: 1sliceCalories: 573kcalCarbohydrates: 69gProtein: 7gFat: 31gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 91mgSodium: 238mgPotassium: 200mgFiber: 3gSugar: 43gVitamin A: 357IUVitamin C: 0.2mgCalcium: 129mgIron: 2mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.