Desserts

How to Make Coconut Pound Cake

Dense and sweet with big coconut flavor, this Coconut Pound Cake is one of our favorite spring cakes — it’s perfect for Easter and Mother’s Day!

By Yankee Magazine|Mar 09 2015| Print icon

Coconut Pound Cake

Coconut Pound Cake

Credit: Lori Pedrick

When Yankee Art Director Lori Pedrick raved about her favorite recipe for Coconut Pound Cake, we knew we wanted to get our hands on a slice. Then, having received and eaten a rather large one, we knew we need to share the recipe. Fortunately, Lori agreed. Moist and sweet, this cake needs nothing more than a dusting of powdered sugar and a cup of coffee to satisfy any coconut cake craving.

Here’s how to make Coconut Pound Cake in step-by-step photos. Just want the recipe? Head on over to the Coconut Pound Cake recipe.

Coconut Pound Cake
Coconut Pound Cake | A Favorite
Credit: Lori Pedrick
Coconut Pound Cake
First preheat the oven to 300 degrees and grease a 10-inch tube pan. Then, separate 6 eggs and allow them to come to room temperature.
Credit: Lori Pedrick
Coconut Pound Cake
Beat the egg yolks with 1 1/2 cups (yup, that’s 3 sticks) of butter at high speed until well blended.
Credit: Lori Pedrick
Gradually add the sugar, beating until light and fluffy.
Gradually add 3 cups of granulated sugar, beating until light and fluffy. Stop and scrape the sides of the bowl with a rubber spatula as needed.
Credit: Lori Pedrick
Add the extracts and beat at low speed.
Add the extracts (2 teaspoons each of almond, vanilla, and coconut) and continue to beat at low speed.
Start to add the cake flour, sectioned out 1/4 cup at a time.
Start to add the cake flour (3 cups total), sectioned out 1/4 cup at a time.
Alternate adding the milk with the coconut and beat.
Alternate adding 1 cup of milk with 2 cups of sweetened, flaked coconut and beat.
In a separate bowl, beat the egg whites until stiff, then gradually fold them into the batter.
In a separate bowl, beat the 6 egg whites until stiff.
Then gradually fold them into the batter.
Then gradually fold them into the batter.
Pour into a greased 10 inch tube pan.
Pour the batter into a greased 10 inch tube pan, and bake for 2 hours, or until a skewer or knife inserted into the center comes out clean.
The perfect Coconut Pound Cake!
Dust with powdered sugar and serve! The perfect Coconut Pound Cake!

GET THE RECIPE:

Coconut Pound Cake Recipe

Yankee Magazine

More by Yankee Magazine

Leave a Reply

Your email address will not be published. Required fields are marked *

Login to post a comment

Discover More Stories from Yankee

Peppermint cheesecake on a glass pedestal stand with candy canes nearby.
Desserts
Candy Cane Cheesecake with Chocolate Crust
By Yankee Magazine
Neapolitan Pinwheel Cookies. Red and cream-colored pinwheel cookies on a plate next to a glass teapot.
Desserts
Neapolitan Pinwheel Cookies
By Yankee Magazine
Cranberry-Lime Bars. Square slices of bright pink berry bars topped with powdered sugar and lime zest.
Desserts
Cranberry-Lime Bars
By Yankee Magazine
Gluten-Free Chocolate-Coconut Buckwheat Cookies. Five chocolate cookies topped with sea salt, one of which is broken in half.
Desserts
Gluten-Free Chocolate-Coconut Buckwheat Cookies
By Yankee Magazine

Shop the New England Store

Unlock Your Roots – One Free Account, Endless Discoveries.

Get access to New England templates, research tools, and more.