Make Ahead
OMG! Coconut Pound Cake
Popular on Food52
120 Reviews
Sherry G.
April 24, 2021
The glaze ruined the cake. It is a big wet mess. So disappointed to have wasted so many ingredients and time.
Marie H.
November 19, 2020
this is a long lost recipe of 20yrs the only thing different is the glaze has Grand Mariner instead of water
Giovanni D.
August 10, 2020
I really love this cake, and have made it many times. It is always a huge success, with many people requesting the recipe. A real keeper.
jdesouza
March 24, 2020
Oh man, this is REALLY an OMG Coconut Pound cake. Its sooooo moist and you can really taste the coconut with every bite. EXCELLENT recipe!!!
judy
July 27, 2019
Love coconut cake so I thought I would check out this recipe. Just reading the ingredients made my teeth hurt. Wouldn't it be nice to create some recipes that used real sugar--like this, but at a significantly reduced amount? Sugar adds volume and structure, I know, but we need to find a way to reduce the amount and still retain the integrity of the product. I am totally intolerant of ANY sweetener but white sugar. I know, sound odd, but there it is. So I look for recipes that I can adapt and REDUCE the sugar, NOT replace with something else. Table Sugar is actually about as natural as stevia--extracted from a plant as well. This has gotten lost in the overall hype for alternatives and substitutes. And I HATE stevia, as well as not being able to tolerate it--food tastes terrible with it in it. So I will try and modify this recipe. Reduce the butter a bit, too, so it is not so oily.
OldGrayMare
July 27, 2019
Oh Judy...I was so interested to read your review...I too cannot tolerate any kind of artificial sweeter, stevia, whatever....nothing but plain old sugar sugar. All of them leave the most awful metallic taste in my mouth, so much so I would rather do without than have to tolerate that.
KK
April 27, 2019
I halved the recipe and made 1 loaf of this coconut poundcake yesterday and just tried it today (I did wait the 24 hours!) and it is excellent. I started checking the loaf at 25 mins (I'm not sure if the time was for a bundt cake pan size or 2 separate loaves, so I erred on the side of caution) - if I remember correctly, it did take about 50+ minutes total for the entire loaf to bake to the point of a toothpick coming out clean, and that did cause the crust to be quite dark brown (though not burned); that is not a complaint, but an observation. The inside came out perfectly - it's so moist, dense yet heavy, and with the coconut it has an almost rice-pudding-like mouthfeel (though not undercooked at all). I'm having a hard time describing it, actually, but it is really delicious. For the glaze, I used 3/4 tsp vanilla extract and 1/4 tsp almond extract together (I think Ina Garten's coconut cupcakes gave me the thought to mix the two; I love the flavor). Very much a cake to be eaten with strong coffee or milk - delicious - thanks for the recipe :) !
ChefJune
April 27, 2019
My pleasure! So glad you like it.
I've never made a half recipe. On the few occasions when I've used loaf pans, I've made two. I did find it still takes almost as long to bake the loaves as the bundt pan, but I put an aluminum foil shield over theloaf pans for the last 15 minutes, so they don't get too dark.
I've never made a half recipe. On the few occasions when I've used loaf pans, I've made two. I did find it still takes almost as long to bake the loaves as the bundt pan, but I put an aluminum foil shield over theloaf pans for the last 15 minutes, so they don't get too dark.
Anna W.
June 17, 2018
I was underwhelmed. The coconut flavor doesn't pull through enough, making the primary flavor butter. Wouldn't make again.
Diane
June 8, 2018
Note: 3 cups of sugar are contained in 2 loaves. I've made this cake many many times. Once when it was a large gathering, people were telling each other to get a piece before it was gone! Everyone who has had it LOVES it, which is why I make it time and time again. I use only 'clean' coconut--nothing with propylene glycol or other chemicals in it. Also I use 7 LARGE eggs. It comes out perfect every time!! Everyone who tries LOVES it. I'm sure you and your friends will too!
lighthouse6
June 8, 2018
Oops, sorry I meant two loaves. It's great, just too sweet and too much sugar for me. So leaving out the syrup next time as an experiment. I eat clean and stay away from extra sugar of all types (cane, honey, maple, coconut, palm...) so this dessert is a splurge : ) I love coconut and it wouldn't be "cake" without sugar! Just trying to decrease it some. I'll let you know how it works out.
lighthouse6
June 8, 2018
Great cake but... 3 cups of sugar in one loaf cake is a lot! The glaze does not make it crisp as someone suggested but just adds more moist sweetness to the overall cake. I will skip the glaze next time because it's just too sweet for me. Super calorie packed deliciousness. Sigh, there is no hope of me just eating a little sliver.
Lani L.
April 19, 2018
I thought this was a great dense cake explosive with coconut flavor! I'm so glad that there wasn't any artificial coconut flavoring that was used in this. I also didn't make the glaze because I thought it was sweet enough on it's own. The browned edges were great. I discovered I didn't bake long enough as we made it to the middle of the loaf, so just make sure that it looks similar to the picture that is shown!
ChefJune
April 19, 2018
Glad you like it. The glaze adds a different texture. It's not there for sweetness.
FYI, I never bake it as loaves - always in a bundt pan for prettiness.
FYI, I never bake it as loaves - always in a bundt pan for prettiness.
Idalu
April 2, 2018
To all those who say the cake is too buttery or too sweet, I have been there and tried again with less of both and the results are amazing. I use 55% of butter and half of the sugar and I repeat the results are amazing. We’re. Ot all the same when it comes to taste, adjust hings to your liking.
ChefJune
April 2, 2018
Results can vary depending upon wehere you are making the cake. I once made it at 9,000 feet altitude, and althought the amounts didn't need tweaking, the cake was different than when I make it at home in New Jersey.
Pound cales are very forgiving, so you may adjust ingredients to suit your palate.
However, "all" who? This recipe has been saved and favorited my hundreds of Fod52'ers, with few complaints.
Pound cales are very forgiving, so you may adjust ingredients to suit your palate.
However, "all" who? This recipe has been saved and favorited my hundreds of Fod52'ers, with few complaints.
Idalu
April 2, 2018
Dear Chef June, this wasn’t a complaint. Just wanted to tell “all” those that the cake is indeed good. Happy baking and thanks for the recipe.
Diane
February 3, 2018
EVERY time I have made this cake, I get rave reviews! I volunteer with DAV (disabled veterans) and bring it in to them. One vet, Freddie, ate almost the whole cake by himself. It has now been renamed "Freddie's cake." I'm making 2 right now! I LOVE IT--and so does everyone else!!! Thank you.
ChefJune
February 4, 2018
Just seeing this comment now. What a huge compliment! I'm so glad Freddie loves it.
Martin
August 7, 2017
This was a disappointment, not because it didn't taste nice, but because of the amount of butter, eggs and sugar used I expected better. I love all things coconut and I liked this as well, but I would make "Coconut Tres Leches" any day over this.
suziqcu
May 28, 2017
I am watching my cake in the oven in a tube pan. I mistakenly used GF flour so I am worried....oh well....I also used coconut rum instead of vanilla extract....that I MEANT to do, lol!
suziqcu
May 29, 2017
The cake was too butter saturated....Perhaps GF flour mix just didn't hold up....cake fell apart....but tasted phenomenal. I may try again with AP flour as I meant to....but unsure about the butter amount.
ChefJune
May 29, 2017
I had one fall apart a couple of weeks ago. This is after years (literally) of successful cakes. It was an incredibly humid day, and rainy. Have no clue what caused it. But it managed to "disappear" anyway.
Hope you will try it again.
Hope you will try it again.
Laura415
May 7, 2017
I think with this cake I will use 1/4 lb. coconut oil and 3/4 lb. butter. I'll use vanilla bean for the vanilla and still add a bit of coconut extract for more coconut scent and flavor I'll use a GF flour mix that has a minimal amount of coconut flour in it but I don't think it will add any particular coconut flavor at that amount.
Coconut flour does not behave like other GF flours. It has the capacity to absorb liquid so could in larger amounts cause problems with dryness.
Coconut flour does not behave like other GF flours. It has the capacity to absorb liquid so could in larger amounts cause problems with dryness.
ChefJune
May 7, 2017
I would be interested in how your cake turns out - flavor and texture-wise. I have made it with Bob's Red Mill One-4-One and it comes out fine. But I have never tinkered with the fat component.
suziqcu
May 28, 2017
I will post my results when it comes out of the oven......i MISTAKENLY used GF flour....ugh!
fuzzytop
May 1, 2017
You can get unsweetened coconut - sliced, shredded, or ground - at your local Indian grocery, a lot cheaper than at most other places. And quite possibly, fresher.
judy
April 25, 2017
I was hoping this recipe used coconut flour. The general intro to this recipe of butter vs oil cakes, suggests coconut oil and this one uses butter. The properties of both coconut oil and flour are so different. I am trying to learn to use them. Any suggestions for modifying this recipe? Love coconut. And I'm not so much interested in the gluten-free aspect so much as the fact that coconut has so many great nutrients that butter does not have. (not negating the fact that grass fed/finished butter has its' own excellent nutrient profile. Thank you.
ChefJune
April 25, 2017
I have never baked this cake any way other than the way I wrote the recipe above. Unsalted butter and organic, all-purpose flour. I just reread my head note as well as the one written by Food52, and I did not see any reference to coconut oil or flour. I'm a bit confused as to what you were referring.
CongaChile
April 28, 2017
It's a link from a Food52 article that landed in email boxes this week. I came here for the same reason. Here's the link. https://food52.com/blog/19304-skip-butter-in-baking-samin-says-sometimes?utm_campaign
jennifer
April 26, 2015
I was so excited to see this thinking it was cooked with coconut flour and therefore gluten free. But even though I can't eat it, I know my coconut obsessed mother will love it - so after reading all the reviews, I'll make it anyway....just for her! The reviews have sold me! I like the idea of baking it in smaller portions - you know, just in case my mom can't eat a whole pound cake:) Would love is someone let us know how that turned out.
ChefJune
October 27, 2015
FWIW, I know I've said it before, but I always bake this cake in the bundt pan. I love how it looks, and frankly, I like the texture better in the large cake. To keep us from inhaling it, after the cake's been cut, I divide what's left into sections and wrap and freeze for another day or occasion.
BocaCindi
March 6, 2015
Love this cake!! Yes, there's a lot of butter. Yes, there's a lot of sugar. That's what makes this cake so wonderful. I used a tube pan. Batter is thick so no need to add tinfoil to the bottom. Thank you, Chef June.
Lynn
February 22, 2015
Wonderful and very dense cake. Beautiful crust on the outside but very eggy for me. Next time I will lower the egg count.
Stacy
November 15, 2014
This cake was amazing! It tastes like a giant macaroon. I always screw up these loaf cakes but this one works out beautifully...even when I cut the recipe in half.
Angballa
November 6, 2014
My cake came out of the oven foaming with butter. It has settled down and looks OK (though a little overgrown on the edges after 45-minute bake). It is a bundt cake. I am just wondering what I might have done wrong to produce the foaming butter. I couldn't decide which of 2 racks is the true "middle"--used the one that's slightly higher.
Alexandra Y.
October 23, 2014
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 ;)
Akiko Y.
October 2, 2014
@ChefJune...if using a bundt pan, do you still pour glaze while its still hot in the pan?
ChefJune
March 6, 2015
Sorry Akiko, I'm just seeing this now. Yes, definitely pour the glaze over while the cake is hot - in the pan. And let the cake cool completely before removing it.
Laurence T.
September 26, 2014
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.
ChefJune
March 6, 2015
Laurence, would love to know how the small ones turned out. I've never thought of that, but what a great idea!
ChefJune
September 24, 2014
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.
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.
Pamela P.
September 24, 2014
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!).
Pamela P.
September 24, 2014
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.
Jim M.
September 22, 2014
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?
judy
April 25, 2017
do by volume instead of number. In the US a "standard" lg egg is 1/4 cup. I get my eggs from an old farmer lady (literally--she' about 80!). Anyway, they are all different sizes mixed together. So I learned to use volume for eggs. Works great when you have different sized eggs than the recipe calls for--or just different sizes. If I end up somewhere in between when I add the last egg, I just beat them a bit and remove excess until I get volume that I want. You made this comment 2 years ago, so you have probably learned this by now. But just in case....
Oy L.
June 30, 2014
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 ?
Vidula V.
June 19, 2014
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!
ChefJune
August 3, 2015
Thanks for the tip about the vanilla. I have tried that, but I find no vanilla adds as much to a recipe that leans on it like Nielsen-Massey Bourbon Madagascar.
SM
June 1, 2014
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.
Em
May 26, 2014
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 +)?
Sue
May 27, 2014
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!
molly
June 19, 2014
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!!
Momo
February 6, 2015
Hi Em, I live at 5000 altitude and baked half of this recipe (we are only two), it came out perfect. This is what I did: added 1/2 tsp baking powder; baked 1 hour at 375 F, and left the cake in the turned off oven for 10 more minutes because it needed just a bit more time.
The cake is very good, the only thing I will change next time I bake it, will be use coconut extract instead of vanilla and add one more ounce of coconut only because we like very strong flavors.
I hope this helps!
The cake is very good, the only thing I will change next time I bake it, will be use coconut extract instead of vanilla and add one more ounce of coconut only because we like very strong flavors.
I hope this helps!
Nadia
May 20, 2014
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!
Michael
May 14, 2014
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?
catalinalacruz
May 14, 2014
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.
Veganosity
April 14, 2014
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/food/coconut-banana-cake/) to make this!
Yazoolulu
April 12, 2014
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.
ChefJune
April 12, 2014
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.
Yazoolulu
April 12, 2014
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!
Terila
April 12, 2014
Does this require freshly shredded coconut in the deli case ... or the dried shredded coconut in bags [like from health food stows]?
ChefJune
April 12, 2014
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!
Juliebell
January 19, 2014
of the butter and sugar to achieve the rise. Sorry my comment split for some reason.
Juliebell
January 19, 2014
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
ChefJune
April 12, 2014
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!
Osemhen
December 19, 2013
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. :)
Dianne M.
October 10, 2013
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.
Phyllis S.
October 10, 2013
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.
Monika425
September 23, 2013
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!
Margaret K.
September 8, 2013
I just read Dianne Mason's comment about a rising agent. I didn't see an answer,and I was wondering the same thing.
Nan
August 30, 2013
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. :(
ChefJune
April 12, 2014
You need to use real cane sugar. I don't know anything about Succanat, but it isn't sugar.
Cole
November 22, 2014
Sucanat is sugar--it is just unrefined. Not a great substitute for white sugar.
Kacia
June 12, 2013
What would happen if I used, say, half of the butter?
Kacia
June 13, 2013
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!
ChefJune
June 18, 2013
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.
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.
Kacia
June 18, 2013
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 :)
Sue
May 27, 2014
You can buy loaf pan liners...saves on washing( just wipe out the pan) cake always comes out whole.
maye
June 11, 2013
I can only find sweetened coconut flakes--can I just lessen the amount of sugar I add? Any ideas?
AntoniaJames
June 6, 2013
Yes, I'd have to agree with that . . . OMG! Love this, and am so looking forward to making it. Congrats on the CP, ChefJune.
TheWimpyVegetarian
May 20, 2013
June, this looks fantastic!!! Saving to make. I've got a party coming up in early June and this would be prefect with roasted berries!
ChefJune
April 12, 2014
I like to fill the hole in the bundt cake (the only way I make it) with fresh strawberries.
aargersi
May 15, 2013
Love pound cake and this one looks exceptional - yum! Do they make pure coconut exctract, or just the imitation stuff??
JohnL
January 9, 2014
My family used to know a divorce lawyer who frequently traveled to Haiti and he would always bring back bottles of Haitian vanilla to his cook friends. It had a distinctive coconut-like undertone. We loved the flavor.
Duckley1957
June 16, 2023
I made this cake today, 06/16/23. I did not pay attention like I always do. I missed reading and added 1/2 cup of water. Water was for the glaze.
See what other Food52ers are saying.