Coconut Pound Cake
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Dense, moist coconut cake with cream cheese and butter base. Almond extract swapped for vanilla bean paste adding subtle warmth. Flaked coconut folded in at end to keep texture. Baked low and slow, teasing aromas out. Glazed with buttery coconut icing that drizzles and sets glossy. Watch for toothpick, not just clock. Handy tips on subbing ingredients and fixing dryness included.
Prep:
20 min
Cook:
80 min
Total:
100 min
Servings:
16 servings
#baking
#coconut
#dessert
#pound cake
#cream cheese
#vanilla bean
Butter, cream cheese, sugar into a frothy fluff is the start. Coconut, not just flavor but texture hidden in batter. Vanilla bean paste over almond for subtle warmth that sings against coconut’s sweetness. Folding in flaky coconut is where timing and feel hit. Oven low, slow is your friend — 325°F coaxing moisture, golden edges, and that fragile crumb. Toothpick test, sure. But smelling rich coconut as it bakes? Or watch it pull slightly from pan edges, the visual signals that learned over many attempts. Glazing right after baking when loaves still warm makes icing settle in waves, shiny and sticky. Sprinkle to finish, bite sends you beachside. I’ve swapped oils, adjusted extracts. Experience? Trust your senses. Baking’s an art, science, knowing when to act, when to wait. I’ll tell the tricks and fix pitfalls too.
Ingredients
- 2 sticks unsalted butter softened
- 4 oz cream cheese softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla bean paste instead of almond extract
- 1 teaspoon coconut extract
- 1 tablespoon flaked coconut for batter
- 3 cups all-purpose flour sifted
- 1/2 teaspoon fine sea salt
- 4 large eggs room temperature
- 3/4 cup flaked coconut for folding in
- For glaze
- 2 cups powdered sugar sifted
- 3 tablespoons unsalted butter softened
- 1 teaspoon coconut extract
- 2-3 tablespoons whole milk or coconut milk
About the ingredients
Butter good quality softened properly, room temperature is key for creaming. Cream cheese adds density and richness but keep it soft or lumps form fueling uneven texture. Sifting flour mixes with salt reduces lumps, evens distribution, crucial for cake structure. I swapped almond extract to vanilla bean paste — safer for allergies, less overpowering, matches coconut better. Flaked coconut distribution timing matters; too early and moisture leaches out, flattens texture. Use fresh or well-drained canned coconut; dried flakes risk chewy dryness unless rehydrated. Powdered sugar sifted avoids gritty glaze. Milk amount in glaze affects flow; start small and watch consistency closely, whichever liquid used dairy or coconut milk. Salt balances sweet. Egg temp matters for emulsifying, uniform batter consistency. Loaf pan grease and flour avoids crust breakage and stickiness, forgotten once burns patience. Timing and feel beats stopwatch—practice matters.
Method
Cake Prep
- Start with greasing two 9-inch loaf pans generously with butter; toss flour in and shake till coated evenly. No dry patches. This keeps cake from sticking like in my first try when overlooked.
- Use a stand mixer or heavy-duty bowl and paddle. Beat butter, cream cheese, sugar till pale, fluffy. Look for that thick spreading consistency, not grainy sugar bits.
- Add vanilla bean paste and coconut extract now. Almond extract? Too sharp sometimes; vanilla paste gives subtle depth, better with coconut. Stir in 1 tablespoon flaked coconut by hand, sparing the mixer, preserves chew.
- Sift flour with salt together to avoid clumps. Egg by egg mix into butter mix — add flour in thirds alternating with eggs to keep batter smooth. Scrape bowl often. Batter looks soft but thick.
- Fold in remaining 3/4 cup coconut gently. Don't overdo or cake turns dense. Just enough to spot texture.
- Split batter evenly into pans. Smooth tops with wet spatula; helps even rise.
Baking
- Oven set at 325°F (160°C). Baking low ensures moist crumb and no burnt edges. Start checking at 70 minutes. Toothpick inserted near center should come out with moist crumbs—not sticky batter.
- Listen for silence from oven when done; if crackling stops, most likely ready. Loaves shrink slightly from sides — good sign cake set inside.
- Let rest 8-10 minutes to firm. Run knife around edges before removing to avoid breakage.
Glaze
- Mix powdered sugar with softened butter using fork or pastry cutter until crumbly. Add coconut extract and just enough milk to make drizzle consistency. Too thin — runs off, too thick — clumps, adjust carefully.
- Pour glaze over warm cakes still on racks so it drips over edges naturally. Should set shiny but not hard.
- Sprinkle extra coconut flakes immediately for texture, contrast.
Notes
- Swap butter with coconut oil in glaze for dairy-free option; adds tropical twist.
- If cake feels dry next day, brush with simple syrup infused with coconut extract before glazing.
- Storing wrapped airtight overnight improves flavor melding.
- Watch baking time precisely; each oven varies. Better early check than dried cake.
- Experience counts here — smell for nutty coconut aroma, light golden crust, texture that springs back under finger.
- Avoid overmixing flour or folding in coconut too aggressively; both weigh batter down.
- Stop mixer when ingredients just combined for tender crumb.
- Try chilling batter briefly for cleaner slices.
- Use fresh flaked coconut for best texture; dried packs hydrate with little coconut milk stir.
- Don't skip butter-flour step on pans — bitter stuck edges ruin loaf.
- Replacing almond extract keeps it safe for nut allergies without losing dimension.
- Coat racks with foil underneath to catch glaze drips for easy cleanup.
Cooking tips
Grease pans thoroughly then flour, tapping excess crucial to prevent sticking crust disaster. Creaming butter and cream cheese with sugar, light and airy is foundation for crumb; if grainy or too stiff, batter under or over mixed. Mixing extracts early helps aroma develop in dough. Flour and salt sifted separately ensures light mixing, avoiding gluten overdevelopment. Alternating eggs and flour keeps batter from collapsing or separating. Gently folding in coconut prevents breaking down flakes, maintains chew contrast. Oven set low to prevent cracked crust and dry crumb. Watch edges pulling from pan, color deepening — cues that cake is finishing baking. Toothpick moist crumbs, not wet batter, final test. Cooling slightly before unmolding protects delicate structure. Glaze needs balanced thickness or looks sloppy; mix in milk gradually. Icing when warm creates glossy contrast and subtle crust. Sprinkle coconut while glaze soft or sticks unevenly. These small steps create layered flavors and textures; no shortcuts help avoid common mistakes like tough crumb or dense, gummy cake.
Chef's notes
- 💡 Butter soft, really soft, room temperature not just slightly. Cream with cream cheese and sugar till thick, pale, no grainy sugar lumps. Key texture sets crumb structurally. Stop mixer early once combined — keeps crumb tender, no toughness.
- 💡 Fold coconut in by hand — mixer crushes flakes, kills chew feel. Timing matters; add just before flour so it disperses evenly but stays distinct. Use fresh or drained canned flakes only. Dry flakes get chewy dry without rehydrating or adding coconut milk.
- 💡 Oven set low 325°F. Bake slow, no rushing. Moist crumb comes from low heat and long time. Check at 70 minutes with toothpick near center. Should come out with moist crumbs but no sticky batter. Wait past full dryness — crumbs signal perfect bake zone.
- 💡 Grease pans thoroughly then dust flour evenly. Skip either and edges stick, burn or crust breaks. Tap excess flour off. Loaf shrink from edges signals set cake interior. If no shrink, might be underbaked or batter too wet.
- 💡 Glaze thick but pourable; add milk carefully. Too thin runs off, too thick clumps weird. Mix powdered sugar and softened butter first. Add coconut extract last. Glaze warm cake for shiny finish, sprinkle flakes while still sticky for contrast.
Common questions
Can I swap butter with coconut oil?
Yes, in glaze works well; adds tropical note. Batter swap changes texture, can be softer but watch bake time. Coconut oil solidifies differently, affects crumb.
What if cake feels dry next day?
Brush with simple syrup infused coconut extract before glazing. Adds moisture, prevents stale. Alternative: cover airtight with slice of bread inside container to keep moisture.
How to test doneness without overbaking?
Toothpick test crucial; moist crumbs good, no wet batter. Edges pulling from pan sides signal done. Oven silence cues crackling stops. Rely on feel, smell caramelizing coconut aroma also hints readiness.
Best way to store leftover cake?
Wrap airtight overnight for flavors to meld. Refrigerate in freezer bag for longer storage but can dry. Room temp a day or two okay if covered; glaze seals moisture somewhat.
