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

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.

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

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!

Course: Desserts

Cuisine: American

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: slices

Calories: 419kcal

Ingredients

Cake

1½ cups all purpose flour
1 cup unsweetened, dried, shredded coconut
⅜ cup cornstarch
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 coconut milk (or whole milk) room temperature

Icing

1 cup powdered sugar sifted
1½ Tablespoons coconut milk (or whole milk)
¼ teaspoon vanilla extract
¼ cup shredded coconut unsweetened

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

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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