Coconut Pound Cake

Coconut Pound Cake

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"My grandchildren love this recipe for a coconut-flavored pound cake."
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1 h 25 m servings 438 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 61.4g
  • 20%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  1. 58 Ratings

Most helpful positive review

Great cake! I just didn't like the glaze - I would definitely make this cake again, just using a powdered sugar glaze instead. Thanks for the recipe!!

Most helpful critical review

this cake did not turn out good for me. Don't know what went wrong but the cake had a hard crust on the outside and was not moist.

Great cake! I just didn't like the glaze - I would definitely make this cake again, just using a powdered sugar glaze instead. Thanks for the recipe!!

This is just like my grandmother's cake with a few exceptions - her recipe calls for crisco instead of butter, buttermilk in place of the milk, more coconut extract (a tablespoon), and no nuts i...

Yum! This cake is even better the day after it's baked. The crunchiness that the glaze adds is unexpected, but welcome. Definitely a keeper. My only suggestion would be to add a little more coco...

GREAT cake! I did make some modifications to the glaze. 1/4 c. coconut rum 2 T. Butter 1 c. sugar Pour half of the glaze back into the bundt pan, put the cake back in the pan. Pour the remainin...

My whole family loved this cake. We love coconut and this just hit the spot. I will definitely make this again and again.

This recipe turned out great! I didn't add extra coconut to the cake but I did add a little more coconut extract to the glaze. Yummo!

e x c e l l a n t !!!

Delicious coconut cake. It has just the right amount of sweetness and it's moist.

This was delicious. I left out the nuts and the glaze was still wonderful. Great with fruit topping.

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