Best 20 Coconut Pound Cake Recipes

COCONUT POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
• In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.
• Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.
• To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon coconut extract, and walnuts. Boil for 1 minute, and pour over still warm cake.

COCONUT CREAM POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
• Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

COCONUT POUND CAKE

Steps:

• In a large bowl, cream the butter, shortening, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture just until combined. Fold in coconut. Transfer to a greased and floured 10-in. tube pan., Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

COCONUT POUND CAKE

Steps:

• Heat oven to 350 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan, making sure to shake out any excess flour.
• In a medium bowl, whisk the 2 cups flour with the baking powder and salt.
• In a large bowl and using an electric mixer on medium-high, beat together the butter and sugar until fluffy, about 2 minutes. With the machine running, beat in the coconut oil, scraping down the bowl often, until combined. Beat in eggs one at a time, beating to blend between additions.
• Add half the dry ingredients and mix until just combined. Add the coconut milk and beat to combine. Add the remaining dry ingredients and 1 cup of the toasted shredded coconut, and beat just until combined. Do not overmix.
• Transfer the batter to the prepared pan and smooth the top. Sprinkle the remaining 2 tablespoons shredded coconut evenly over the top.
• Bake until puffed and golden and a toothpick inserted into the center comes out clean, about 60 to 70 minutes.
• Transfer to rack to cool for 20 minutes, then tip the loaf out onto the rack to cool completely. Store leftovers well wrapped at room temperature for up to 3 days, or in the freezer for up to a month.

COCONUT POUND CAKE (USING COCONUT MILK)

Steps:

• Preheat over to 325 degrees.
• Greese and flour 1 loaf pan, set aside.
• In a mixing bowl, mix softened butter and sugar together until fluffy.
• In a seperate small bowl, mix together flour, salt, baking powder, and shredded coconut.
• Add eggs, one at a time into butter/sugar mixture. Mix well.
• Add vanilla, then add coconut milk, alternating with flour/coconut mixture (this will prevent lumps).
• Pour batter into loaf pan and bake for 1 - 1 1/4 hours.
• If you wish to use the glaze, heat a sauce pan to medium high heat, add butter and brown sugar. Stirring constantly, once brown sugar has dissolved add the toasted coconut, vanilla and if desired 2 TBSP coconut milk. Remove from heat and allow to slightly cool. Stir just before pouring over cooled cake.

COCONUT POUND CAKE WITH LIME GLAZE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture just until combined. Fold in coconut., Transfer batter to prepared pan. Bake 75-85 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely., In a small saucepan, combine glaze ingredients. Cook and stir over medium heat 2-3 minutes or until sugar is dissolved. Brush over cake. If desired, sprinkle with coconut.

EASY COCONUT POUND CAKE

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Beat in flour just until combined; fold in 1/2 cup coconut., Coat an 8-in. fluted tube pan with cooking spray; dust with flour. Pour batter into prepared pan. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar and additional coconut if desired.

COCONUT SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan.
• Beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. Beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. Beat in sour cream until smooth.
• Gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. Scoop batter into prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.

CREAM CHEESE COCONUT PECAN POUND CAKE

Steps:

• Preheat oven to 325°F
• Grease and flour a 12 cup tube or bundt pan.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy.
• Gradually add sugar, beating at medium speed until light and fluffy.
• Add eggs, 1 at a time, beating just until the yellow yolk disappears.
• Sift together flour and salt; add to butter mixture.
• Beat batter at low speed just until blended after each addition.
• Stir in vanilla, pecans, and coconut.
• Pour batter into a greased and floured 12-cup tube pan.
• Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
• Cool in pan on a wire rack 10 to 15 minutes.
• Remove from pan; cool completely on wire rack.

COCONUT POUND CAKE

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour.
• Whisk together flour (2 cups), baking powder, and salt in a bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula.
• Spoon batter evenly into loaf pan, smoothing top. Bake until golden and a wooden pick or skewer inserted into center comes out clean, 1 to 1 1/4 hours.
• Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of cake, then invert onto rack and cool completely.

FRESH COCONUT POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the extracts. Add eggs, one at a time, beating well after each addition. , Combine the flour, baking soda and salt. Add to creamed mixture alternately with sour cream. Stir in the coconut. Pour into a greased and floured 10-in. tube pan. , Bake at 350° for 1 hour 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10-15 minutes before removing from pan to a wire rack to cool completely. , In a large bowl, combine icing ingredients in large bowl. Beat on high speed until fluffy. Frost top and sides of cake.

TOASTED COCONUT POUND CAKE WITH MANGO-LIME SAUCE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold sweetened shredded coconut into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops. Before baking, sprinkle additional coconut over each cake; tent with foil.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
• Make mango-lime sauce: Puree chopped mango,lime juice,sugar,and a pinch of saltin a food processor until smooth. Top with diced mangoand lime zest.

COCONUT-LAYERED POUND CAKE

Steps:

• Mix coconut, milk and almonds. Cut cake horizontally into four layers. Place bottom layer on a serving plate; top with half of the coconut mixture, one cake layer and 1/2 cup frosting. Repeat layers. Refrigerate, covered, until serving.

LEMON COCONUT POUND CAKE (VEGAN)

Steps:

• Preheat oven to 325'F.
• Oil and flour a 9 x 5 inch loaf pan.
• Take a cup of the silken tofu and blend it until smooth.
• In a medium bowl, using a hand mixer, blend the smooth tofu, coconut milk, sugar, oil, vanilla and lemon extract (and the coconut if using) until completely smooth.
• In a separate bowl, sift together all the dry ingredients. Fold the wet into the dry using a spoon (I used a spatula) and mix until just combined. Then using a hand mixer on low mix for 15-20 seconds, just to remove the lumps -- do not over mix!
• Pour the batter into your prepared loaf pan and smooth the top.
• Bake for 60-70 minutes until a skewer comes out clean in the center.
• Let cool in the pan about 10 minutes before removing. Then cool completely on a wire rack before slicing -- it will fall apart if you don't.
• Bon Appetit!

COCONUT AND PASSION FRUIT POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan.
• Spread the coconut in a single layer on a baking sheet. Bake until golden brown, 5 to 10 minutes. Transfer the toasted coconut to a plate to cool. Keep the oven on for baking the cake.
• Meanwhile, in a large bowl, whisk together the flour, baking powder, and salt. In a 2-cup measuring cup, whisk together the buttermilk and the passion fruit pulp and seeds.
• With an electric mixer on medium speed, beat the butter, sugar, and coconut oil in a large bowl until pale and fluffy, about 3 minutes. Add the eggs, 1 at a time, scraping down the sides of the bowl occasionally.
• Alternate adding the flour mixture and the buttermilk mixture to the egg mixture, starting and ending with the flour mixture. Stir in 1 cup of the toasted coconut.
• Transfer the batter to the prepared pan and smooth the top. Sprinkle the top with the remaining 1/4 cup of toasted coconut. Bake until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Transfer the pan to a wire rack to cool for 1 hour, then remove the cake from the pan and let cool completely.

CREAM CHEESE-COCONUT-PECAN POUND CAKE

Steps:

• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears. Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla, pecans, and coconut. Pour batter into a greased and floured 12-cup tube pan. Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack. CREAM CHEESE-BOURBON-PECAN POUND CAKE: Increase pecans to 1 1/2 cups. Omit coconut. Proceed with recipe as directed. Southern Living December 2004/2008

COCONUT-LAYERED POUND CAKE

Steps:

• Cut cake horizontally into 4 layers.
• In a small bowl, combine the milk, coconut and almonds.
• Place bottom layer on a serving plate; top with half of the coconut mixture, one layer cake and 1/2 cup frosting.
• Repeat layers so that the top ends frosted. Enjoy!

COCONUT POUND CAKE

Steps:

• 1. Preheat oven to 350^. Cake: In a large bowl, combine eggs, sugar and butter and beat with electric mixer until light and fluffy, about 3 minutes.
• 2. Combine flour, baking powder and salt in a separate bowl.
• 3. Add dry ingredients alternately with buttermilk in three intervals to the batter amd mix gently until just moistened. Stir in coconut and pecans. Pour batter into a 10-inch sprayed bundt pan. Bake 60 minutes or until a knife inserted in the center comes out clean.
• 4. Glaze: Five minutes before cake is finished baking, make the glaze. Combine water, butter and sugar and vanilla in a saucepan and bring to a boil. Reduce heat and cook for 5 minutes. When cake is done- before removing from pan pour about half of the syrup over cake, invert onto serving plate and pour remaining syrup over top(poke no holes). Let set 10 minutes.Dust with powdered sugar -eat when slightly warm!

ORANGE COCONUT POUND CAKE

Steps:

• Grease and flour 10-inch tube pan.
• Preheat oven 350°.
• Cream margarine, shortening, and sugar till light and fluffy, about 10 minutes.
• Beat in eggs 1 at a time, beating well after each one.
• Add extract, zest and juice; combine well.
• Alternately add flour and milk, beating well after each addition.
• Add coconut and beat 1 minute.
• Pour into prepared pan; bake 1 hour and 15 minutes till test done.
• Cool 15 minutes remove to wire rack to cool completely.

INDIVIDUAL BLUEBERRY COCONUT POUND CAKE MUFFINS

Steps:

• Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).
• Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.
• Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.
• Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. (In my oven it took a bit longer) Invert onto a rack and cool.