Homemade Coconut Pound Cake

A simple homemade pound cake bursting with coconut flavor from added coconut milk, coconut extract and flaked coconut. 
Good Morning everyone today is Potluck Sunday and I can't wait to see what every one has been cooking.  I am a girl with a weakness for sweets, so today I am bringing a Homemade Coconut Pound Cake to the potluck. 

I adapted this Homemade Vanilla Pound Cake that I made a couple months back and came up with this coconut version that is just as delicious. In fact as I was making this pound cake all sorts of different versions popped into my head (lemon, chocolate, pumpkin and more). 

All I would need to do is change out a few ingredients and I would have so many different pound cake recipes. Coconut was the first one that came to mind, I was a bit nervous messing with the original recipe, but I am happy to report that the Coconut Pound Cake turned out fabulous. 

It might just be me, but I think pound cakes taste so much better the next day after the flavors have time to mingle together. It's always hard to wait that long and honestly I never do because I have no will power when it comes to sweets, especially cake. 

This pound cake is delicious plain or topped with the coconut milk glaze. 

Homemade Coconut Pound Cake

1 - cup butter, softened
2 1/2 -cups granulated sugar
6 - large eggs, room temp
3 - cups sifted cake flour (a must here)
1 - cup unsweetened coconut milk
1 - teaspoons vanilla extract
1 - teaspoon coconut extract
1/2 - cup flaked, sweetened coconut

Coconut Milk Glaze: 
1 - cup powdered sugar
3 - tablespoons coconut milk (more if needed)
splash of vanilla extract
1/2 - cup flaked coconut (lightly toasted)

Preheat oven to 325 degrees. 

Beat butter until creamy, gradually add sugar. Add eggs one at a time, beating well.

Add the vanilla and coconut extract and blend. Add flour and coconut milk alternately, beginning and ending with flour.

Add 1/2 cup shredded coconut and lightly fold. Pour batter into a greased and floured Bundt cake pan and bake for 1 hour and 15 minutes.

Let cool in pan 5 minutes then remove and cool completely on a cooling rack.

While the cake is cooling make the glaze by combining the powdered sugar, coconut milk and extract in a small bowl. Mix until smooth. 

Pour half the glaze over the cooled cake and top with with flaked coconut. Once the glaze has dried, drizzle on the remaining glaze. 

Slice and serve.

Cooks Note: To toast the coconut in the microwave, spread the coconut into an even layer in a small microwave safe plate or dish. Place the dish in the microwave and microwave it in 30 second intervals (stirring between each one). Once the coconut starts to lightly brown, microwave in 15 second intervals to avoid burning the coconut. 

servings: 12 - 14
adapted from: vanilla pound cake recipe 

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Thanks for always offering the link up option Tina. Your cake looks wonderful!
Sonya said…
I love all things coconut and this one looks like a real winner! bookmarking to try!
YUM-O! My mama makes a coconut cake every year for Easter. This looks like a great addition for the rotation. Thank you.
Heidi said…
This looks wonderful! I LOVE coconut. Thanks for sharing :)
Your cake looks great! I love baking in a Bundt pan, it makes the cake so pretty, without much effort.
Thanks for hosting!
Michele said…
I love coconut, that cake looks wonderful. I think I may have to make it for Easter dinner next week!
Jane said…
Love your pound cake Tina! Thanks for the Pot Luck Linkey!
Rachelle S said…
Funny you made this, this week's TWD is a Coconut Tea Cake bundt. I love pound cake, and yours sure looks good!

Let me dig through my archives and set something at the table...
Aggie said…
Oh, coconut is my favorite anything! What a great dessert for spring with some fresh berries...yum!
Unknown said…
Wow! This cake looks amazing. It reminds me of the pound cakes my mom used to make.
Lynn said…
This looks so good! Do you usually put Potluck Sunday up on Sat. night or Sunday. I am usually gone most of the day on Sunday so I have not been linking up.
Tina Butler said…
Lynn I had to make a early start this morning. I knew I would not have time to get the post up so I just launched it late Saturday Night. I might do that from now one just not sure. I know i can schedule the posts but blogger acts up sometimes and i dont want the post looking strange before i see it.
Lori said…
Oh yum! It is actually making my mouth water! Great for spring berries or drizzled with chocolate.
MMM... I love reading your blog.
All the Best, Lori (the BlogFrog)
Anonymous said…
can i substitute d coconut milk for buttermilk or rather use 1/2 cup of coconut milk nd 1/2 cup of buttermilk
Anonymous said…
hello madam l love ur cake but can l use baking powder nd if yes how many teaspoons? expect ur reply
Tina Butler said…
Baking powder is not an ingredient in this pound cake recipe.
Unknown said…
I wonderif white mountain frosting could be used foryourCoconut cream cake. Its boiled sugarwater with. egg whites in it. Judy
Silvia said…
Hello.....congrats for the recipe....I love coconut!!!!!7I want to ask you why this cake doesn't need baking powder??it has a better texture without it??? With love from Greece
Tina Butler said…
Because the original recipe for Silk Cake Flours Vanilla Pound Cake does not call for baking powder in the recipe. The vanilla pound cake recipe is on the cake flour box. I adapted this coconut pound cake from that recipe.