recipe image

OMG! Coconut Pound Cake

Photo by James Ransom
  • Prep time
    15 minutes
  • Cook time
    1 hour 10 minutes
  • Makes
    One 10-inch tube (or bundt) cake, or two 9×5-inch loaf cakes
Author Notes

This irresistible pound cake is so easy and so luscious, everyone who meets it falls in love. I think I’ll be remembered for this recipe whether or not I want to be. It has become my favorite cake, and it’s most requested by my favorite person to cook for. —ChefJune

Test Kitchen Notes

Looking for a simple, coconut-rich, satisfying cake? This is it. Moist on the inside, a tad crumbly on the outside, quick to whip up, and chock-full of coconut flavor, this cake is the perfect end to a bright summer day. The real jewel is the simple glaze at the end, which brings the flavor and sweetness of the cake to a whole new level. Eat it plain or topped with cream and fruit, whatever strikes your fancy, and enjoy it before others get to it and it disappears. —snowcitygirl

  • Test Kitchen-Approved

  • Cake

  • 1 pound

    unsalted butter

  • 2 cups

    organic cane sugar

  • 2 cups

    organic unbleached all-purpose flour

  • 6

    extra-large eggs

  • 7 ounces

    shredded, unsweetened coconut (I get it at the health food store)

  • 1 teaspoon

    pure vanilla extract (I use Nielsen-Massey)

  • 1/4 teaspoon

    fine sea salt

  • Glaze

  • 1 cup

    organic cane sugar

  • 1/2 cup


  • 1 teaspoon

    pure vanilla or almond extract

  1. Cake
  2. Heat the oven to 350 degrees. Make sure the rack is in the center of the oven. Grease and flour a 10-inch tube pan. (I use a bundt pan. You can also use two 9×5 loaf pans.)
  3. Cream butter and sugar until light and fluffy (“as a shampooed cat”).
  4. Add one cup flour and beat some more.
  5. Meanwhile, add the vanilla to the eggs (in a separate bowl). Then add eggs one at a time to batter, beating well after each addition.
  6. Now mix the coconut with the remaining one cup flour and the sea salt. Add to batter, using a wooden spoon to incorporate. Pour into pan(s).
  7. Bake about 45 minutes to one hour. Test with a cake tester or long toothpick to be sure it comes out clean when inserted in the center of the cake. (If it doesn’t come out clean, leave it in a few minutes longer!)
  1. Glaze
  2. Combine sugar and water and simmer for 10 minutes. Remove from heat and add extract. Your glaze is now ready.
  3. When cake comes out of the oven, poke holes through cake with skewers and pour on glaze while cake is warm. Don’t remove the cake from the pan until it is completely cool.
  4. Teacher’s Tip: This cake is best 24 hours after baking. But it generally can’t make it until then, so bake two and eat one warm and hold the other until the magic 24 hours are up!

30+ years a chef, educator, writer, consultant, “winie,” travel guide/coordinator

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