Coconut Pound Cake
Flavored with almond, vanilla, and coconut, this moist coconut pound cake is a favorite spring cake that’s especially nice for Easter or Mother’s Day.
By Yankee Magazine|May 18 2022|
Coconut Pound Cake Recipe
Photo Credit: Lori PedrickFlavored with almond, vanilla, and coconut, this moist coconut pound cake is a favorite spring cake that’s especially nice for Easter or Mother’s Day.
See More: How to Make Coconut Pound Cake
Yield
15 servings
Ingredients
6 large room-temperature eggs, separated
1 1/2 cups unsalted butter (3 sticks)
3 cups granulated sugar
2 teaspoons almond extract
2 teaspoons vanilla extract
2 teaspoons coconut extract
3 cups cake flour
1 cup whole milk
2 cups sweetened flaked coconut
Instructions
Set the oven to 300 degrees. Separate the eggs and allow them to return to room temperature.
Beat the yolks with the butter at high speed until well blended. Gradually add the sugar, beating until light and fluffy. Add the extracts and beat at low speed.
Start to add the cake flour, sectioned out 1/4 cup at a time. Alternate adding the milk with the coconut and beat.
In a separate bowl, beat the egg whites until stiff, then gradually fold them into the batter. Pour into a greased 10 inch tube pan.
Bake 2 hours at 300 degrees. Cool in pan on wire rack 10-15 minutes before serving.
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OMG!!! This is MY famous coconut cake recipe! Hannaford even featured it in their monthly magazine last year. It is to die for. Once you make it you will be obligated to bring it to every get together afterwards. One fun thing I do is color the coconut for different holidays–red/Valentine’s day, green/St. Patrick’s day, etc. For Easter I do all 4 colors–red, yellow, blue, and green. Now that they have the Halloween colors, you can do orange and black for that holiday. It is soooooo good and worth the time it takes to make it!
Hannaford recipe used part butter and part vegetable shortening and did not include vanilla. Has anyone tried this? Both look good!
OMG….drooooling here! This sounds delish…and perfect timing too, I now have my second dessert for Easter to go w/my banana pudding…can’t wait to try this 🙂
I love coconut, can’t wait to make this cake. What could be better, pound cake and coconut
Bake time states TWO hours – I’ve never baked a cake for that long – is this correct?
Oh.My.Gosh. Ok, this cake is messy to make. It’s expensive to make. It’s so full of sugar and butter and eggs that I shudder to think what the calorie count is. It takes TWO HOURS to bake. But dadgummit, it’s worth it all. Picture of my real cake below. This may be my new spring specialty . Blessed Easter weekend, everyone!
I made this cake for our Easter celebration. It’s really decadent and delicious. I will say, I ended up having to cook it for 3 hours and the 10” pan was not quite big enough. Next year I’ll put it in my bundt pan. I will make this again!!
Ok, so glad you’re all on here! I made this last night. Didn’t deviate from the recipe at all. I’m in Southern CA, the weather is nice and dry. Baked it for 2 1/2 hrs, maybe my eggs (from COSTCO!) were a little big? I let it cool in the pan 15 min., ran a knife around the edge, and was able to left it up. I let it cool a while longer like I usually do for tube cakes, but when I tried to left it off the center (the tube) it started to fall apart! My husband had already gone to bed, so there was no one to pull the tube down while I held the cake. Was it still too moist? It’s absolutely delicious, the top was crispy from beating the eggs separately, but why did it fall apart? Wish I could include a photo, it’s a hilarious ‘epic fail’ like you see from fancy cakes on Pinterest! This should have been easy. I really do want to make it again. HELP!
I am a disaster with tube pans! Can I use a bunt instead? Does this change the cooking time? Thanks!
This sounds like a risky cake to make judging by reader comments.
When I use a tube pan I cool my cake upside down using a glass bottle in the opening of the tube. My mom always did that – her pound cakes never fell apart.
Usually upside down for angel food cakes.
Sounds yummy, sure will give it try.
I learned this a long time ago in a catering class. If I’m going the trouble and expense to bake any cake it’s better to use parchment paper to line every pan-Bundt pans excluded. I have templates of my cake pans so that I can quickly cut the paper. With the scraps of leftover paper, I have templates for my muffin and mini muffin pans. I never have a problem getting any cake or muffin out of the pans. I hope this helps some people the next time they make this cake.
I’m the coconut lover in my family so I’m going to cut the recipe in half and bake it in mini loaf pans, also lined with parchment paper. ????
I haven’t made this yet but I might try using 1/2 butter and 1/2 coconut oil (the real stuff that actually tastes like coconuts). It’s best to always use large eggs in cakes.
I haven’t tried this recipe yet but plan to and to all who are worried about using a tube pan, don’t be. Use the old fashioned method of greasing (shortening) and flouring the pan well and you won’t have a problem turning it out. Let the cake cool on a wire rack for roughly a half hour then put the wire rack on top of the tube pan and gently turn it over. I never have any trouble turning out one of my pound cakes using this method. Good Luck!!!!
Wish you could send a printable version of recipe. Sounds delicious!!!!
Find it hard to copy cake recipe..i.e,. Coconut Pound Cake. Help please…
This recipe sounds delicious!!! However, I don’t have a tube pan and want to know if I can SUCCESSFULLY make this in a Bundt pan instead?!? Bakers? Please advise!