This coconut pound cake is an easy sweet bread for beginning bakers. Learn how to toast coconut and make a rich pound cake from scratch.
Hi friends! I’m here today to share with you a recipe that I just cannot get over recently: Toasted Coconut Pound Cake. Just the name of it sounds heavenly, doesn’t it? If you are a coconut fan like I am, this cake is a definite must-try. The only issue I have in making this is I apparently have zero self-control or portion control once it’s in my kitchen. My family gobbles it up as fast as I do, too!
If you think this yummy treat won’t be enough to fulfill your sweet tooth, don’t fear! I’ve got a huge stockpile of delicious dessert recipes. Some of my favorites include this Strawberry Cake with whipped cream frosting and this Oreo Icebox Pie. It’s no easy feat at my house to pick which dessert to make next!
Have somebody in your life that’s gluten intolerant? No worries! I’ve got a roundup of delicious treats for that too. Be sure to check out these Gluten-Free Cookie Recipes. Back to our Toasted Coconut Pound Cake. You can find the recipe below. I hope you enjoy it as much as I do!
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How To Make Toasted Coconut Pound Cake
Even if you have never baked anything in your life, you’ll be able to make this. It’s all completely homemade and so easy! I have a printable recipe card for you at the end of this post. First, keep reading and check out some photos of the recipe and answers to some frequently asked questions.
Ingredients and Substitutions
Here’s what I used in my homemade pound cake – you probably already have all the ingredients in your fridge or pantry.
For the cake:
- Unsalted butter – if you use salted butter, just cut back on how much salt you use.
- Sweetened shredded coconut
- All-purpose flour
- Baking powder
- Granulated sugar
- Vanilla extract
- Buttermilk – you can make your own buttermilk with 1 tablespoon of white vinegar and enough milk to measure 1 cup.
For the glaze:
- Powdered sugar
- Coconut extract
How To Toast Coconut
This is a very important step because when you toast the coconut, it gives it a deeper flavor and an unmistakable crunch. To do this, I just spread the shredded coconut on a baking sheet and baked in a 325-degree oven for 5-10 minutes. Keep an eye on it and remove it when it starts to look light-brown.
How To Fold In The Coconut Flakes
The very last step after you mix the rest of the batter is to fold a cup of coconut flakes into it. Folding ingredients is the process of gently mixing things together without damaging the fluffy texture. If you mix it too hard or beat it, it will change the texture.
Here’s how to fold the coconut flakes:
- Sprinkle the coconut flakes on top of the batter.
- Use a rubber spatula to scrape the sides and bottom of the batter and bring it on top of the coconut.
- Repeat this step until all of the coconut is lightly incorporated into the batter.
What Type of Pan Is Best For Pound Cake?
I used a dark loaf pan and the cake came out perfectly. I’ve heard of other people preferring to bake their pound cakes in a bundt pan or a 2-piece tube pan.
My recipe has the cooking times for a small loaf pan. If you use any other type of pan (like a glass or a bundt pan) you will have to adjust your cooking times. You’ll know the pound cake is ready when a toothpick comes out clean.
Let It Cool Before Adding the Glaze
This is the hardest part of all – the waiting! Transfer the pound cake to a cooling rack and let it cool completely before you add the glaze. If you add the glaze too soon, it will melt and run off the cake way too fast.
Can You Freeze Pound Cake?
Yes, you can freeze the pound cake. Before you do, let it cool completely and freeze it before you add the glaze.
To freeze it, wrap it up tightly in aluminum foil and store it in a freezer bag. It will stay fresh for up to 4 months in the freezer.
When you are ready to thaw it, just set it in your refrigerator. You can even heat it in the oven at 325 for about 10 minutes.
What To Serve With Coconut Pound Cake
This makes such a gorgeous and decadent dessert. Enjoy a slice of pound cake with a hot cup of coffee or even a chai tea latte.
It is so rich that one slice will be enough and you probably won’t have room to munch on anything else.
Toasted Coconut Pound Cake
- Loaf Pan
- 3/4 cup unsalted butter
- 3 eggs
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 cups powdered sugar
- 1-3 tbsp milk
- 1/2 tsp coconut extract
- Toast the coconut. Preheat oven to 325 degrees. Spread the coconut out on a baking sheet and bake in the oven for 5-10 minutes. Set aside.
- Preheat oven to 350 degrees and prepare a loaf pan with non-stick spray.
- In a medium bowl, combine the flour, baking powder and salt. Set aside.
- In a large bowl, mix the butter and sugar together until it’s well combined. Add in the vanilla and then the eggs. Mix until everything is nice and creamy.
- Slowly add in the flour mixture alternating with the buttermilk, scraping the sides and mixing well. Fold a cup of the toasted coconut into the batter.
- Pour into a prepared loaf pan and bake for 55-60 minutes, until a toothpick comes out clean.
- Cool for 10 minutes and to then transfer to a cooling rack to cool completely. Prepare the glaze and spoon over the cake. Top with the remaining toasted coconut and enjoy!