OMG! Coconut Pound Cake

By • May 14, 2013 • 64 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!
Jump to Comments (64)

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

Comments (64) Questions (5)

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Stringio

7 days ago Alexandra Yoong

Thank you so so so so so much for this very lovely recipe. The results are truly INCREDIBLE COCONUT AWESOMENESS. I HAD to make it when I first saw this recipe. Despite not having a mixer (only a broken whisk), I managed somehow with a rice paddle (Asian kitchens). Round 2 with the new hand mixer sped things up. Definitely a keeper recipe for ever! Who doesn't need a little coconut cake to brighten up their days, huh? I just got an idea for a lime glaze to push up the tropical factor ;)

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17 days ago Danika

I live in Tokyo and can't get X large eggs, can I use 7 regular eggs?

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6 days ago nutcakes

Yes, something like that. You can measure by volume until you have enough eggs. 4 x large = one cup. So you will want 1-1/2 cup eggs.

Stringio

28 days ago Akiko Yokoyama

@ChefJune...if using a bundt pan, do you still pour glaze while its still hot in the pan?

Stringio

about 1 month ago Laurence Tillett

I just made this in 5 small loaf pans (like the kind you use for gift loaves over the holidays). Fingers crossed they turn out! They look and smell delicious....still on the cooling rack.

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about 1 month ago Sharon

Too much sugar. I would have to cut it down.

Junechamp

about 1 month ago ChefJune

June is a trusted source on General Cooking.

Oy Len: I ALWAYS make this cake in one bundt pan. It comes out so tall and regal. Makes whatever event you're serving it for an instant party!
Pamela p: SEVEN ounces (weight) of coconut is a lot, and adds quite a bit of bulk to the cake. Two cups of flour is plenty. And yes, the cake takes a whole pound of butter. Use the best quality butter you can find. (I like Kerrygold.)
Jim, the recipe isn't difficult. And extra large eggs are easy to find. This cake works much better with them.
Vidula Verma: I've been baking pound cakes for more tha 50 years and never saw one that called for self rising flour.

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about 1 month ago Pamela p

Thanks, June. I'd have hated to make an error with the proportions. And don't worry about the butter---after I milk my grass grazing Jersey cows I churn my own so it's the best (not!).

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about 1 month ago Oy Len

Thank you June. You must have heard me last night. Will get bundt pan

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about 1 month ago Pamela p

I notice the pound of butter and sugar and half pound of flour and am wondering if it really intended to have 2 cups of butter (whether coconut oil or real butter) and 2 cups of sugar. Have made many pound-type cakes but the lack of flour in this recipe is a bit curious.

Stringio

about 1 month ago Jim Martin

Extra large eggs? Really? Just something else that you usually do not have available. Large eggs are the standard, why try to make this difficult?

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4 months ago Oy Len

This cake sounds so delicious. Can I substitute the bundt / loaf pan with a square pan 'cause I don't have those pans. If yes, what size square or rectangular pan should I use ?

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4 months ago cookycat

7 ounces coconut is that weight or dry measure?

Stringio

4 months ago Vidula Verma

thank you this looks divine. Couple of comments. Is it possible to have it in weight measurements in metric, or have I missed some conversion widget on the website?! Also a pound cake normally is made with self raising flour, or so I thought. But aren't the eggs a leavening agent anyway? Finally you should try making your own vanilla essence, just chop up vanilla beans and cover with vodka in a clean glass jar, leave for a few weeks, divine! you will never look back. And just keep topping up with vodka! Keeps giving!

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about 1 month ago Sharon

Oh, my, I love your vanilla recipe. Yum, yum. I will have to try this.

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5 months ago stella pao

Can i use coconut flour ?

Paella_ricecooker

5 months ago SM

I also used using 3/4 cup coconut oil and 1/4 cup butter. I used cut up dried mango and 3/4 cup coconut sugar which is less sweet than regular sugar. It came out really good. Just need to watch the bake time. While the cake was scrumptious, it was already overbaked in 25 minutes time. But will surely make it again.

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5 months ago Sue

Made this. Wonderful. Did an amaretto glaze, excellent! Thank you!

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5 months ago Em

This cake was a major fail of epic proportions for me. I believe it's due to the fact that I live at a higher altitude and I did not modify the recipe. Dumb me. But I was so disapointed because the flavor was there and so delicious...it was just a giant ball of mush, no matter how long I cooked it for. Any suggestions on how to modify for higher altitue (5000 +)?

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5 months ago Sue

You could have let it cool and serve it with an ice cream scoop with sauce angel aide or just ice cream and berries...not a cake but still good!

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5 months ago Sue

Sauce anglaise, sorry auto spell!

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4 months ago molly

I just moved to sea level from high altitude. If I remember correctly, altitude baking usually requires more flour. You can find loads of advice if you do a quick online search. I have a friend that lives at 10,000+ and she bakes all the time with great success, and the flour was advice she gave me. Good luck!!

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5 months ago Nadia

I truly had an OMG moment when I tasted this cake. It is so simple and delicious, and the glaze was amazing. I halved the recipe but forgot to halve the coconut, no worries, it was perfect!

Stringio

6 months ago Michael

I'm wondering if virgin coconut oil could be incorporated into this recipe, which would send the coconut flavor through the roof, but I'm not sure if the oil is a suitable replacement for butter when baking. Given that coconut oil is solid at room temperature leads be to believe that it could. It may also be that using half of each is the way to go. Any thoughts?

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6 months ago catalinalacruz

I routinely substitute coconut oil for butter in recipes. Cakes come out more tender, and cookies are crispier, plus they have a wonderful flavor. Previous comments attest to this cake turning out well using half coconut oil, or 3/4 coconut oil. There is no reason that using all coconut oil instead of butter would not produce a very good cake.

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6 months ago kwilliams

Would Gluten-Free flour work with this recipe?

New_carrot_v

7 months 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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7 months 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

7 months 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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7 months 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!