Moist, buttery, and packed with coconut flavor — this Coconut Pound Cake is a tropical twist on the classic dessert that’s perfect for any occasion!

Why You’ll Love This Recipe

Rich coconut flavor — from coconut milk, extract, and shredded coconut.
Moist and tender — perfect for a Bundt cake or tube pan.
Versatile dessert — serves as a simple treat or elegant showstopper.
Make ahead friendly — keeps well for several days.

Ingredients

Cake:

1 cup (2 sticks) unsalted butter, softened
½ cup shortening (or oil)
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup coconut milk (unsweetened, or whole milk if preferred)
2 tsp vanilla extract
1 tsp coconut extract
1 cup sweetened shredded coconut

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Yield: 12 servings

Step-by-Step Instructions

Step 1: Preheat Oven and Prepare Pan

Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.

Step 2: Cream Butter, Shortening, and Sugar

In a large bowl, beat butter, shortening, and sugar until light and fluffy.

Step 3: Add Eggs

Add eggs one at a time, beating well after each addition.

Step 4: Combine Dry Ingredients

Whisk together flour, baking powder, and salt in a separate bowl.

Step 5: Mix Batter

Add dry mixture to creamed mixture alternately with coconut milk, beginning and ending with flour.

Step 6: Add Flavorings and Coconut

Stir in vanilla extract, coconut extract, and shredded coconut until evenly combined.

Step 7: Bake the Cake

Pour batter into prepared pan, smooth the top, and bake for 75–85 minutes, or until a toothpick comes out clean.

Step 8: Cool

Cool in pan for 15 minutes, then turn onto a wire rack to cool completely.

Tips & Variations

For extra coconut flavor, sprinkle toasted coconut on top before serving.
Drizzle with a simple glaze or dust with powdered sugar for a festive look.
Substitute part of the flour with almond flour for a slightly different texture.

Frequently Asked Questions

Can I use coconut oil instead of shortening?
Yes, but the texture may be slightly different.

Can I make this cake ahead of time?
Yes, it keeps well at room temperature for 2–3 days or in the fridge up to a week.

Can I freeze it?
Yes, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Final Thoughts

This Coconut Pound Cake is a tropical, buttery delight that’s perfect for any occasion. Rich, moist, and full of coconut goodness, it’s a dessert everyone will love!