OMG! Coconut Pound Cake

By • May 14, 2013 • 37 Comments


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Author Notes: This irresistible pound cake is so easy and so luscious, everyone who meets it falls in love. I think I’ll be remembered for this recipe whether or not I want to be. It has become my favorite cake, and it’s most requested by my favorite person to cook for.ChefJune

Food52 Review: Looking for a simple, coconut-rich, satisfying cake? This is it. Moist on the inside, a tad crumbly on the outside, quick to whip up, and chock-full of coconut flavor, this cake is the perfect end to a bright summer day. The real jewel is the simple glaze at the end, which brings the flavor and sweetness of the cake to a whole new level. Eat it plain or topped with cream and fruit, whatever strikes your fancy, and enjoy it before others get to it and it disappears.snowcitygirl

Makes one 10-inch tube (or bundt) cake, or two 9x5-inch loaf cakes

Cake

  • 1 pound unsalted butter
  • 2 cups organic cane sugar
  • 2 cups organic unbleached all-purpose flour
  • 6 extra-large eggs
  • 7 ounces shredded, unsweetened coconut (I get it at the health food store)
  • 1 teaspoon pure vanilla extract (I use Nielsen-Massey)
  • 1/4 teaspoon fine sea salt
  1. Heat the oven to 350 degrees. Make sure the rack is in the center of the oven. Grease and flour a 10-inch tube pan. (I use a bundt pan. You can also use two 9x5 loaf pans.)
  2. Cream butter and sugar until light and fluffy (“as a shampooed cat”).
  3. Add one cup flour and beat some more.
  4. Meanwhile, add the vanilla to the eggs (in a separate bowl). Then add eggs one at a time to batter, beating well after each addition.
  5. Now mix the coconut with the remaining one cup flour and the sea salt. Add to batter, using a wooden spoon to incorporate. Pour into pan(s).
  6. Bake about 45 minutes to one hour. Test with a cake tester or long toothpick to be sure it comes out clean when inserted in the center of the cake. (If it doesn’t come out clean, leave it in a few minutes longer!)

Glaze

  • 1 cup organic cane sugar
  • 1/2 cup water
  • 1 teaspoon pure vanilla or almond extract
  1. Combine sugar and water and simmer for 10 minutes. Remove from heat and add extract. Your glaze is now ready.
  2. When cake comes out of the oven, poke holes through cake with skewers and pour on glaze while cake is warm. Don’t remove the cake from the pan until it is completely cool.
  3. Teacher’s Tip: This cake is best 24 hours after baking. But it generally can't make it until then, so bake two and eat one warm and hold the other until the magic 24 hours are up!

Tags: baking, brunch, make-ahead, pound cake

Comments (37) Questions (5)

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3 days ago Veganosity

This looks so amazing! Even though it's not vegan, I think I'll be able to make an adaptation from my Coconut Banana Cake (http://www.veganosity.com...) to make this!

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4 days ago Yazoolulu

I just made this with 3/4 cup coconut oil and 1/4 cup butter (making due with what I had). I added a little lemon zest too. It is a scrumptious cake and the coconut oil gives it a slightly crunchy crust which I adore. Thanks for a great recipe.

Junechamp

4 days ago ChefJune

June is a trusted source on General Cooking.

The crunchy crust comes mainly from the warm glaze that is poured over the hot cake after you've poked the many holes into it.

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4 days ago Yazoolulu

Unfortunately, I ran out of sugar so could not make the glaze. I look forward to trying this again with all of the correct ingredients!

Phpn1goxzpm

4 days ago Terila

Does this require freshly shredded coconut in the deli case ... or the dried shredded coconut in bags [like from health food stows]?

Junechamp

4 days ago ChefJune

June is a trusted source on General Cooking.

I always use dried shredded coconut in bags. But you want it to be a little moist. Not overly dry. If the bags have been sitting around for years, the coconut will not make as wonderful a cake. Believe me, I've used all of it!

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3 months ago Juliebell

of the butter and sugar to achieve the rise. Sorry my comment split for some reason.

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3 months ago Juliebell

I just printed this out to bake today and was reading the comments. I don't think historically recipes for pound cake actually had rising agents but depends on the thorough creaming

Junechamp

4 days ago ChefJune

June is a trusted source on General Cooking.

there is no rising agent in this cake. That's why you want your butter and sugar to get as fluffy as that shampooed cat!

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4 months ago Osemhen

This is an amazing cake! I just started baking, and this is literally the first cake I've ever made in my life. And it's just wonderful. I'm encouraged to keep baking. Thank you for this recipe. And to the questions on a rising agent, I don't think it needs one. It's not very dense on the inside, just crumbly and soft. :)

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5 months ago susie

It's in the oven - it smelling wonderful before baking!!

Stringio

6 months ago Dianne Mason

Phyllis S - I was wondering the same thing. I actually baked the cake, following the instructions to a 'T', and whilst the flavor was good, it was extremely dense/heavy and oily.

Stringio

6 months ago Phyllis Segura

Wonder why Chef June did not address the rising agent question. Of course it's good with all the butter...but better for you than me. There's delicious and delicious.

Open-uri.8004

7 months ago Monika425

I substituted 1/2lb of coconut oil for 1/2lb of butter and omitted the glaze to cut down on sugar. The cake was moist and delicious and definitely better the next day!

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7 months ago Margaret Knowles

I just read Dianne Mason's comment about a rising agent. I didn't see an answer,and I was wondering the same thing.

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8 months ago nll

A woman at the store sold me Sucanat sugar for Cane sugar, I don't think it's correct as my cake doesn't look like it turned out, still hot. I cooked the glaze & that was brown & not thick. :(

Junechamp

4 days ago ChefJune

June is a trusted source on General Cooking.

You need to use real cane sugar. I don't know anything about Succanat, but it isn't sugar.

Stringio

8 months ago Dianne Mason

I noticed there's no rising agent - is this an error, if not, I guess it is a pretty dense cake.

Junechamp

4 days ago ChefJune

June is a trusted source on General Cooking.

Pound cakes never have a rising agent. That is what makes them pound cakes. You need to totally infuse the butter with the sugar. Or vice versa.

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9 months ago HungryLarder

Yes, I WAS looking for a simple, coconut-rich cake, thank you!

Dsc01495

10 months ago Kacia

What would happen if I used, say, half of the butter?

Dsc01495

10 months ago Kacia

i just made it full butter, but skipped the glaze since it seemed like it would already be sweet enough for my taste. i was right, and the texture of the cake is SO lovely! I had trouble getting it out of the loaf pan though- I think I'll put more spray/flour next time. I dont know if that'll fix it, but at least, for this time, it still tastes the same, even if its not as pretty!

Junechamp

10 months ago ChefJune

June is a trusted source on General Cooking.

The glaze does not make it sweeter. What it mainly does is add a "finish" and a crunchiness to the outside that is (imho) one of the most irresistible things about the cake. Did you let the cake get completely cold before you removed it from the pan? That's a step a lot of folks seem to think is unimportant, but in fact, it's necessary. As well, I don't use spray. I rub butter in the pans, being careful to "get" all the nooks and crannies, and I don't over-flour.

I didn't respond to your question about half the butter because I just saw it now... but I don't know because I've never tried it that way.

Dsc01495

10 months ago Kacia

I did let it cool overnight, but I will try butter and lighter flour next time. Also, I kept nibbling on it over the past 5 days, and through that time the flavor/texture remained lovely! I also shared it with a bunch of friends and they all loved it! Thank you for giving me a new favorite dessert recipe :)

Junechamp

10 months ago ChefJune

June is a trusted source on General Cooking.

You're so welcome. I've always believed recipes were for sharing.

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10 months ago PenCake

So delish that I can't/won't share. Thx.

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10 months ago OliveOil424

I can only find sweetened coconut flakes--can I just lessen the amount of sugar I add? Any ideas?

Sunflower_profile

10 months ago Burnt Offerings

I add one or two mashed bananas to mine - love it.

Dsc00859_2

10 months ago creamtea

This looks so yummy and moist and delicious! Congrats on the CP!

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10 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Yes, I'd have to agree with that . . . OMG! Love this, and am so looking forward to making it. Congrats on the CP, ChefJune.