If you adore everything coconut and crave a cake that embraces it in every bite, this Triple Coconut Pound Cake Recipe is your dream come true. Rich, moist, and bursting with layers of coconut flavor from the batter, shredded coconut, and a luscious coconut glaze, this pound cake feels like a tropical escape right in your kitchen. It’s a showstopper that feels elegant yet comforting, perfect for sharing with friends, savoring with afternoon tea, or treating yourself any day of the week.

A clean, light wooden surface neatly arranged with the main ingredients for a triple coconut pound cake: two sticks of softened unsalted butter in a small clear glass bowl with visible creamy texture; a rustic white ceramic bowl filled with 1 ¾ cups of granulated sugar, sparkling fine crystals catching the light; four large brown eggs with smooth shells artistically placed in a row; a small glass bottle or bowl containing 1 ½ teaspoons of clear coconut extract; a neat pile of 2 cups all-purpose flour on brown parchment paper, the powdery texture softly spilling; a small heap of baking powder and salt in tiny white porcelain spoons; a small glass measuring cup with ½ cup creamy, thick canned full-fat coconut milk, glistening; a ceramic bowl brimming with sweetened shredded coconut, fluffy and bright white strands; for the glaze ingredients, a small bowl of fine powdered sugar, a tiny dish with 2 to 3 tablespoons of coconut milk, and a delicate splash of coconut extract in a micro bowl; a sprinkling of extra shredded coconut artfully scattered for texture; natural soft daylight illuminating the scene, highlighting the contrast of whites, creams, warm browns, and subtle shadows; minimal props, clean and airy styling emphasizing freshness and simplicity; ingredients spaced evenly with gentle overlapping to create depth and invite the viewer to explore each element; subtle touches of rustic elegance with neutral linen napkin tucked partially into the frame. Overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1

Ingredients You’ll Need

The magic of this Triple Coconut Pound Cake Recipe starts with simple, pantry-friendly ingredients that come together beautifully. Each component is key—not just for flavor but also for that perfectly tender crumb, moist texture, and a sweet coconut aroma that fills your home.

Unsalted butter (1 cup or 2 sticks): Softened for easy creaming, this adds richness and tenderness to the cake.
Granulated sugar (1 ¾ cups): Sweetness that helps create a delicate crumb and balances the coconut flavor.
Large eggs (4, room temperature): They bind everything together and give the cake structure and lift.
Coconut extract (1 ½ teaspoons): The secret ingredient that amps up the coconut flavor without overpowering.
All-purpose flour (2 cups): Provides the sturdy base for this pound cake while keeping it tender.
Baking powder (½ teaspoon): Helps the cake rise just enough for a light texture.
Salt (½ teaspoon): Enhances all the flavors and balances out the sweetness.
Canned full-fat coconut milk (½ cup): Shake well! It’s what keeps the cake moist and adds subtle coconut creaminess.
Sweetened shredded coconut (1 cup): This adds texture and bursts of coconut throughout the cake.
Powdered sugar (1 cup, for glaze): Combined with coconut milk for a smooth, sweet finish.
Additional coconut milk (2 to 3 tablespoons, for glaze): Mixes with the powdered sugar for that perfect glaze consistency.
Extra coconut extract (¼ teaspoon, for glaze): Gives the glaze a delightful coconut punch.
Optional shredded coconut, for topping: Toasted or plain, it adds a pretty, textured finish.

How to Make Triple Coconut Pound Cake Recipe

Step 1: Preheat and Prepare

Start by heating your oven to 325°F (163°C). This lower temperature ensures the cake bakes evenly without drying out. Grease your 9×5-inch loaf pan thoroughly, then line it with parchment paper, leaving enough overhang. This little trick helps you lift the cake perfectly out of the pan once it’s baked and cooled—a real time saver.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed for 3 to 4 minutes. You’ll want to see this mixture turn pale and fluffy because that’s the key to a light and tender cake crumb. The air you whip in here makes all the difference in the cake’s final texture.

Step 3: Add Eggs and Coconut Extract

Next, add the eggs one at a time, beating well after each addition. This gradual incorporation avoids curdling and keeps the batter smooth. Then mix in the coconut extract, which infuses the whole batter with an irresistible, authentic coconut aroma that hints at the tropical treat to come.

Step 4: Mix Dry Ingredients

Whisk together the all-purpose flour, baking powder, and salt in a separate bowl. This step makes sure your leavening is evenly distributed and prevents clumps, setting the stage for a perfectly risen cake free of pockets of salt or powder.

Step 5: Combine Wet and Dry Ingredients

Add the dry ingredients to the butter and egg mixture in three batches, alternating with the coconut milk—start and end with the dry ingredients. Mix at low speed and stop as soon as everything is just combined. Overmixing can make the cake dense, so gentle folding is what you want here.

Step 6: Fold in Shredded Coconut

Carefully fold in the sweetened shredded coconut with a rubber spatula. This adds those delightful chewy bursts of coconut throughout the cake, making every bite exciting and texturally satisfying.

Step 7: Bake

Pour the batter into your prepared pan and smooth out the surface with a spatula. Bake for 60 to 70 minutes, but start checking at the 50-minute mark. If the top looks like it’s browning too fast, tent it loosely with foil. You want the cake golden and baked through, not dry or burnt. Insert a toothpick—when it comes out clean, you’re ready for the next step.

Step 8: Cool and Glaze

Let the cake rest in the pan for about 15 minutes before lifting it out using the parchment overhang and placing it on a wire rack. This resting lets the crumb settle beautifully. Once completely cool, whisk together the powdered sugar, coconut milk, and coconut extract to form a silky glaze. Drizzle generously over the cake, letting it drip down the sides. For an extra wow, sprinkle on some shredded coconut to finish.

How to Serve Triple Coconut Pound Cake Recipe

Garnishes

The beauty of this triple coconut treat lies in its simplicity, but a few garnishes can elevate it even more. Fresh coconut flakes toasted lightly bring a toasty crunch and deeper coconut flavor, while a few edible flowers add a delicate touch that’s perfect when serving guests.

Side Dishes

Serve slices alongside a dollop of whipped cream or a scoop of vanilla bean ice cream for a luscious dessert. For brunch, pair it with fresh tropical fruit like pineapple or mango to echo the coconut’s sunny vibe and add refreshing brightness.

Creative Ways to Present

Turn this classic loaf into charming mini bundts for individual servings or stack cake slices with layers of coconut cream and fresh berries for a stunning layered trifle. You can even slice it thin and toast it lightly for a decadent coconut French toast twist.

Make Ahead and Storage

Storing Leftovers

This pound cake stays moist and delicious for several days when wrapped tightly in plastic wrap or stored in an airtight container at room temperature. It’s perfect for keeping on your counter as a ready-to-go snack or breakfast treat.

Freezing

If you want to prepare well in advance, this cake freezes beautifully. Wrap individual slices or the entire loaf tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before glazing and serving for best results.

Reheating

Warm slices gently in the microwave for about 15 seconds or in a low oven (about 300°F) for 5 to 10 minutes. The warm cake with melting glaze tastes like a fresh-baked slice of heaven and revives all those coconut flavors spectacularly.

FAQs

Can I use light coconut milk instead of full-fat?

It’s best to stick with full-fat coconut milk since it adds richness and moisture that light coconut milk can’t quite replicate. The full-fat version ensures your cake stays tender and flavorful.

Is there a gluten-free option for this Triple Coconut Pound Cake Recipe?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just make sure it contains xanthan gum or another binder for the best texture.

Can I make this cake dairy-free?

You can swap out the butter for a dairy-free margarine or coconut oil, but the texture will be slightly different. Coconut oil will give a lovely coconut aroma, but be careful not to overdo it to avoid greasiness.

What’s the best way to toast shredded coconut for topping?

Spread shredded coconut in a thin layer on a baking sheet and toast in a 350°F oven for about 5 minutes, stirring once halfway through. Watch it closely to prevent burning—it should be golden and fragrant.

Can I use fresh shredded coconut instead of sweetened?

Fresh coconut will work but will add more moisture and less sweetness, so you might consider adding a bit more sugar or sweetened topping to keep the balance perfect.

Final Thoughts

If you’re ready for a cake that is as extraordinary in flavor as it is simple to make, the Triple Coconut Pound Cake Recipe is one to keep close to your heart. It’s a comforting celebration of coconut in three delightful ways, a recipe you’ll turn to again and again. Trust me, once you taste this, you’ll want to share it with everyone you love.