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Triple Coconut Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 68 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 standard 9x5-inch loaf (approximately 8 servings)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Triple Coconut Pound Cake is a rich and moist dessert bursting with creamy coconut flavors from coconut milk, coconut extract, and sweet shredded coconut. The cake is tender with a buttery crumb, baked to perfection in a loaf pan and finished with a sweet coconut glaze that adds extra indulgence. Perfect for coconut lovers seeking a decadent yet easy-to-make treat.

Ingredients

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 ½ teaspoons coconut extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup canned full-fat coconut milk (shake well before using)
  • 1 cup sweetened shredded coconut

For the Coconut Glaze:

  • 1 cup powdered sugar
  • 2 to 3 tablespoons coconut milk
  • ¼ teaspoon coconut extract
  • Optional: extra shredded coconut for topping

Instructions

  1. Preheat and Prep: Preheat your oven to 325°F (163°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy lifting after baking.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until the mixture is light, fluffy, and pale in color.
  3. Add Eggs and Coconut Extract: Add eggs one at a time, beating well after each addition to fully incorporate. Mix in the coconut extract until smooth and combined.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
  5. Combine Wet and Dry: Add the dry ingredients to the butter mixture in three batches, alternating with the coconut milk—starting and ending with the dry ingredients. Mix on low speed until just combined, avoiding overmixing.
  6. Fold in Coconut: Use a rubber spatula to gently fold in the shredded coconut evenly throughout the batter.
  7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Check at 50 minutes and tent loosely with foil if the top browns too quickly.
  8. Cool and Glaze: Let the cake cool in the pan for 15 minutes, then lift it out using the parchment overhang and place on a wire rack to cool completely. For the glaze, whisk together powdered sugar, coconut milk, and coconut extract until smooth. Drizzle over the cooled cake and sprinkle with extra shredded coconut if desired.

Notes

  • Ensure the eggs are at room temperature to help with even mixing and better texture.
  • Do not overmix the batter to keep the pound cake tender.
  • Use canned full-fat coconut milk for the best flavor and moisture.
  • If you prefer a less sweet glaze, reduce the powdered sugar or adjust coconut milk accordingly.
  • Store cake tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://slsrecipes.com/triple-coconut-pound-cake-recipe/