Best 8 Fresh Coconut Pound Cake Recipes

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Whether you're a seasoned baker or just starting out, creating a moist and flavorful fresh coconut pound cake can be a delightful experience. With the right ingredients, a little patience, and a few simple steps, you can indulge in a slice of homemade paradise. From classic recipes that have been passed down for generations to innovative variations that add a modern twist, there's a perfect fresh coconut pound cake recipe waiting to be discovered.

Let's cook with our recipes!

COCONUT POUND CAKE



Coconut Pound Cake image

Make and share this Coconut Pound Cake recipe from Food.com.

Provided by Mark H.

Categories     Dessert

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 12

1 1/2 cups butter, softened
3 cups sugar
6 eggs
3 cups flour
1/4 teaspoon baking soda
8 ounces sour cream
1 teaspoon coconut extract
1 teaspoon rum extract
1 cup flaked coconut
1 cup water
1 cup sugar
1 teaspoon almond extract

Steps:

  • Preheat oven to 350.
  • Grease a bundt cake pan or a 10-inch fluted tube pan.
  • Cream together butter and sugar in a mixing bowl.
  • Add eggs one at a time, beating well after each one.
  • In a separate bowl, sift together flour and baking soda.
  • Add sour cream, Coconut extract, and Rum extract to the sugar/butter/egg mixture and cream well.
  • Add flour and baking soda and mix into a batter.
  • Stir flaked coconut into the batter.
  • Spoon batter into the greased pan.
  • Bake at 350 for 1 1/4 hours or until toothpich inserted in center comes out clean.
  • Remove from oven and allow to cool 15 minutes before removing from pan.
  • While cake is cooling, make the syrup by combining the water and sugar in a small saucepan.
  • Cook over medium heat for 5 minutes, stirring frequently.
  • Remove from heat and stir in Almond extract.
  • Before removing cake from pan, brush about 1/3 of the warm syrup onto the cake bottom.
  • Invert cake onto a serving plate and brush on the remaining syrup.
  • Allow the cake to completely cool, then serve.
  • Store leftovers in an air-tight container.

Nutrition Facts : Calories 343.3, Fat 16, SaturatedFat 9.9, Cholesterol 87.8, Sodium 126, Carbohydrate 47.3, Fiber 0.6, Sugar 34.9, Protein 3.7

COCONUT CREAM POUND CAKE



Coconut Cream Pound Cake image

A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers.

Provided by Connie Bridges Mallard

Categories     Desserts     Cakes     Wedding Cake Recipes

Time 1h35m

Yield 16

Number Of Ingredients 8

1 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 cups white sugar
6 eggs
1 teaspoon coconut extract
3 cups all-purpose flour
½ teaspoon baking powder
2 cups flaked coconut

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.

Nutrition Facts : Calories 450.7 calories, Carbohydrate 60.7 g, Cholesterol 115.7 mg, Fat 21.1 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 13.4 g, Sodium 191.5 mg, Sugar 41.1 g

EASY COCONUT POUND CAKE



Easy Coconut Pound Cake image

"This cake is easy to make and is always a big hit," writes Lisa Varner from Charleston, South Carolina. "I like to serve it with ice cream for a double-dose treat!"

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 6 servings.

Number Of Ingredients 8

3/4 cup butter, softened
4 ounces cream cheese, softened
1-1/2 cups sugar
3 eggs
3/4 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup sweetened shredded coconut
Confectioners' sugar and additional coconut, optional

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.

Nutrition Facts : Calories 650 calories, Fat 35g fat (22g saturated fat), Cholesterol 187mg cholesterol, Sodium 273mg sodium, Carbohydrate 78g carbohydrate (53g sugars, Fiber 1g fiber), Protein 8g protein.

FRESH COCONUT LAYER CAKE



Fresh Coconut Layer Cake image

Nothing says festive as eloquently as a towering white coconut cake, and this particular one is breathtaking. Better yet, it's delicious-we've brushed each layer with a syrup made from coconut water and sugar to ensure that every bite is succulent. Shreds of delicate fresh coconut far surpass the packaged kind.

Provided by Ruth Cousineau

Categories     Cake     Milk/Cream     Mixer     Egg     Dessert     Bake     Mother's Day     Wedding     Coconut     Birthday     Gourmet     New Year's Day     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 22

For coconut
2 (1 1/2-pound) coconuts
1/4 cup sugar
For cake layers
3 1/3 cups sifted cake flour (not self-rising; sift before measuring)
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups whole milk
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon pure almond extract
2 1/2 sticks unsalted butter, softened
1 3/4 cups sugar, divided
7 large egg whites, at room temperature 30 minutes
For frosting
3 large egg whites, at room temperature 30 minutes
2 1/4 cups sugar
3/4 cup water
1 1/2 tablespoons light corn syrup
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Equipment: 3 (9- by 2-inch) round cake pans

Steps:

  • Prepare coconut:
  • Preheat oven to 350°F with racks in upper and lower thirds.
  • Pierce softest eye of each coconut with a small screwdriver and collect liquid in 2 separate bowls to sample. If either tastes rancid, discard that coconut and liquid and Start over with another. Strain liquid from 2 coconuts through a dampened-paper-towel-lined sieve into a 1-cup measure and set coconuts aside. (You should have about 3/4 cup liquid. If not, add water.) Bring to a simmer with sugar and a pinch of salt in a small saucepan, stirring until sugar has dissolved. Cool and reserve.
  • Bake coconuts on lower rack 15 minutes. Leave oven on. Break shells with a hammer, then remove flesh with screwdriver, prying it out carefully. Peel brown membrane from flesh with a vegetable peeler. Coarsely grate enough coconut on large holes of a box grater to measure 5 cups.
  • Make cake layers:
  • Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess.
  • Sift together flour (3 1/3 cups), baking powder, and salt.
  • Stir together milk and extracts.
  • Beat butter and 1 1/2 cups sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. At low speed, add flour mixture in 3 batches alternately with milk mixture, beginning and ending with flour mixture and mixing until each addition is just incorporated.
  • Beat egg whites in another large bowl with cleaned beaters at medium speed until they just hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, then beat until whites just hold stiff, glossy peaks. Stir one third of whites into batter, then fold in remaining whites gently but thoroughly.
  • Spread batter evenly in pans and rap pans on counter several times to eliminate air bubbles.
  • Place 2 pans on upper rack and 1 pan on lower rack and bake 20 minutes. Switch position of pans and bake until golden and a wooden pick inserted in center of each cake comes out clean, 10 to 15 minutes more. Cool cakes in pans on racks 5 minutes, then run a knife around edges of pans and invert cakes onto racks. Discard parchment and cool completely, about 1 hour.
  • Make frosting and assemble cake:
  • Beat together egg whites, sugar, water, corn syrup, cream of tartar, and salt in a large deep bowl with a handheld mixer (clean beaters if necessary) until combined. Set bowl over a pot of simmering water and beat mixture at high speed until it holds stiff, glossy peaks, 5 to 7 minutes. (Humid weather may necessitate additional beating time.) Remove bowl from heat, then add vanilla and beat until frosting is cooled and very thick, 6 to 10 minutes. Transfer 2 1/3 cups frosting to another bowl and stir in 2 cups coconut to make filling.
  • Put 1 cake layer on a cake stand or large plate. Brush top with one third of reserved coconut syrup, then spread with half of filling. Repeat with another layer, more syrup, and remaining coconut filling, then top with third layer. Brush top with remaining syrup, then cover cake with remaining frosting and coat with remaining coconut, gently pressing to help it adhere.

FRESH COCONUT POUND CAKE



Fresh Coconut Pound Cake image

Coconut is one of my favorite flavors. I love to include it in a lot of my baking. This pound cake will be sure to please.-Bonnie Zeigler, Rincon, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 16

1 cup butter, softened
3 cups sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 cup sweetened shredded coconut
ICING:
1/2 cup shortening
3-3/4 cups confectioners' sugar
1/4 cup water
1/8 teaspoon salt
1 teaspoon clear vanilla extract

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.

Nutrition Facts : Calories 584 calories, Fat 24g fat (13g saturated fat), Cholesterol 120mg cholesterol, Sodium 238mg sodium, Carbohydrate 87g carbohydrate (66g sugars, Fiber 1g fiber), Protein 6g protein.

COCONUT POUND CAKE



Coconut Pound Cake image

My grandchildren love this recipe for a coconut-flavored pound cake.

Provided by Janie Carter

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h25m

Yield 14

Number Of Ingredients 12

2 cups white sugar
1 cup butter
5 eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ cup milk
3 ½ ounces flaked coconut
1 teaspoon coconut extract
1 cup white sugar
¼ cup water
1 teaspoon coconut extract
½ cup chopped walnuts

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.

Nutrition Facts : Calories 438.3 calories, Carbohydrate 61.4 g, Cholesterol 102 mg, Fat 20 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 11.1 g, Sodium 195 mg, Sugar 46.1 g

COCONUT POUND CAKE



Coconut Pound Cake image

Coconut oil and coconut milk add a tasty tropical essence to this moist pound cake. Be sure to buy unrefined virgin coconut oil, as it has the best coconut flavor and aroma. Coconut oil is much easier to measure and incorporate when it has been softened than at room temperature, when it is firmer. Try popping it into the microwave for very short bursts, about 5 seconds each, until it is roughly the same consistency as softened butter.

Provided by Samantha Seneviratne

Categories     cakes, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 9

6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature, plus more for greasing the pan
2 cups/256 grams all-purpose flour, plus more for dusting the pan
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup/200 grams granulated sugar
6 tablespoons/85 grams softened coconut oil
3 large eggs, at room temperature
1 cup/240 milliliters canned coconut milk
1 packed cup/85 grams plus 2 tablespoons sweetened shredded coconut, toasted (see Note)

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



Coconut Pound Cake image

Make and share this Coconut Pound Cake recipe from Food.com.

Provided by JacquelineS

Categories     Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 1/2 cups sweetened coconut, toasted

Steps:

  • Preheat oven to 325F.
  • Whisk together flour, baking powder and salt.
  • In another bowl, beat together butter and sugar about 5 minutes.
  • Add eggs one at a time, beating well after each addition.
  • Beat in extracts.
  • Reduce mixer speed to low, then mix in flour.
  • Fold in coconut gently with a spatula.
  • Spoon evenly into a buttered loaf pan.
  • Bake 1- 1 1/2 hours, or until lightly browned and tested comes out clean.

Nutrition Facts : Calories 378.2, Fat 20.2, SaturatedFat 12.9, Cholesterol 111.2, Sodium 176.7, Carbohydrate 45.6, Fiber 1, Sugar 29.2, Protein 4.7

Tips:

  • Use fresh, young coconut for the best flavor and texture.
  • Shred the coconut finely so that it distributes evenly throughout the cake.
  • Be sure to grease and flour the bundt pan thoroughly to prevent the cake from sticking.
  • For a richer flavor, use brown sugar instead of granulated sugar.
  • Add a teaspoon of vanilla extract or coconut extract to the batter for extra flavor.
  • Serve the cake warm or at room temperature for the best flavor and texture.

Conclusion:

This Fresh Coconut Pound Cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a tender crumb and a delicate coconut flavor. It is sure to be a hit with everyone who tries it!

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