Name: Moist Coconut Pound Loaf Cake
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 10
Cuisine: European
Ingredients: 175 g or 3/4 cup softened butter; 175 ml or 3/4 cup coconut milk; 290 g or 1 1/2 cups regular sugar; 3 eggs (lightly beaten); 225 g or 1 3/4 cups Plain / All purpose flour (sieved); 1 1/2 Teaspoons baking powder; 1/2 Teaspoon salt; 6 Tablespoons desiccated / shredded coconut; 4 Tablespoons Coconut Milk; 1 -2 Tablespoons Desiccated / shredded coconut for sprinkling.; **** Please note: Taste the coconut milk first, if you want it sweeter, add approx 2 powdered sugar to it and mix until dissolved. The cake does already contain a lot of sugar but some of you have a very sweet tooth!

Coconut Pound Loaf Cake. Light, soft, and oh so delicious! Really easy recipe with great results every time

This is such a delicious and popular coconut pound cake recipe. Once you've tried this recipe, I am sure you will make it time and time again.

The recipe itself is very easy to follow, just prepare all your ingredients and add step by step. For the baking time, please do check after 50 minutes as everyone's ovens can vary so much.

The texture of this coconut pound loaf cake is a fine crumb and very moist. The flavor is simply wonderful, packed with coconut, it's a perfect cake to go with a cup of tea!

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This coconut pound cake is very freezer friendly so if you wanted to make a few loaves or perhaps cut into portions and freeze, there isn't any loss of quality once defrosted.

We've got a lot of pound cake recipes, with all different flavors and textures so make sure you check them out. There's a cake to suit everyone!

Moist Coconut Pound Loaf Cake. Light, soft, and oh sooooo delicious! | Lovefoodies.com

If you're looking for a few recipes to make for an Afternoon Tea, try our Traditional English Tea Loaf. It's always popular and really easy to make too!

So here's the recipe for my Moist Coconut Pound Loaf Cake, and please enjoy!

You will need a loaf tin, mine measures 30cm x 12 cm, and 8cm deep. (12 inch pan). The batter will also fit in a 9 inch loaf pan.

Please note cook times will vary if you are not using a regular loaf pan.

Table of Contents 📋 hide

1) Ingredients

2) Instructions

3) Recipe Card

4) Moist Coconut Pound Loaf Cake

5) Loaf Cake Recipes

Ingredients

The Cake Batter

175 g or ¾ cup softened butter
175 ml or ¾ cup coconut milk
290 g or 1 ½ cups regular sugar
3 eggs (lightly beaten)
225 g or 1 ¾ cups Plain / All purpose flour (sieved)
1 ½ Teaspoons baking powder
½ Teaspoon salt
6 Tablespoons desiccated / shredded coconut

The Topping

(Optional but gives the cake an extra hit of coconut!)
4 Tablespoons Coconut Milk
1 -2 Tablespoons Desiccated / shredded coconut for sprinkling.

Please note: Taste the coconut milk first, if you want it sweeter, add approx 2 Tablespoons powdered sugar to it and mix until dissolved.

The cake does already contain a lot of sugar but some of you have a very sweet tooth!

Instructions

1. Heat oven to 160c, 300F. Grease and line your baking tin. See here for how to line.

** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin, or use our amazing homemade pan release to coat the inside of the tin.

We would recommend this method for all patterned baking pans!

2. Get all your ingredients ready, i.e coconut, sieve the flour, and add the salt and baking powder to the flour etc.

3. Start with making the cake batter by creaming the butter and sugar until a pale light color.

4. Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time.

If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added.

Coconut pound Cake creaming method for cake batter

5. Add the coconut milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the shredded/desiccated coconut, and the rest of the flour.

6. Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr and 5 minutes, check after 1 hour.

Please note, if using a Bundt tin, cook time is 45 minutes.

Do a test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.

7. Have a cup of tea whilst your coconut pound cake is baking and giving off those lovely aromas in your kitchen!

8. When the cake is done, take it out of the oven and leave in the cake tin until cool.

Whilst the cake is still HOT, using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake.

Gently pour the coconut milk all over the surface of the cake, distributing evenly with a brush if needed. The liquid will be quickly absorbed by the cake.

Then immediately sprinkle the dried coconut all over so it sticks. You can use as much dried coconut as you wish. I only added a light sprinkling, but the choice is yours!

Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn't usually last that long!

And there you have our lovely Moist Coconut Pound Loaf Cake.

We'd love to hear from you and what you thought of our moist coconut pound loaf cake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Moist Coconut Pound Loaf Cake

Yield: 10

Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 15 minutes

Moist Coconut PoundCake Recipe. Light, soft, and oh sooooo delicious!

Ingredients

175 g or ¾ cup softened butter
175 ml or ¾ cup coconut milk
290 g or 1 ½ cups regular sugar
3 eggs (lightly beaten)
225 g or 1 ¾ cups Plain / All purpose flour (sieved)
1 ½ Teaspoons baking powder
½ Teaspoon salt
6 Tablespoons desiccated / shredded coconut

The Topping:

4 Tablespoons Coconut Milk
1 -2 Tablespoons Desiccated / shredded coconut for sprinkling.
**** Please note: Taste the coconut milk first, if you want it sweeter, add approx 2 powdered sugar to it and mix until dissolved. The cake does already contain a lot of sugar but some of you have a very sweet tooth!

Instructions

Heat oven to 160c, 300F. Grease and line your baking tin.
** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
Get all your ingredients ready, i.e coconut, sieve the flour, and add the salt and baking powder to the flour etc.
Start with making the cake batter by creaming the butter and sugar until a pale light colour.
Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
Add the coconut milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the shredded/desiccated coconut, and the rest of the flour.
Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr and 5 minutes, check after 1 hour ***** Please note, if using a Bundt tin, cook time is 45 minutes.
*** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
Have a cup of tea!
When the cake is done, take it out of the oven and leave in the cake tin until cool. Whilst the cake is still HOT, using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake.
Gently pour the coconut milk all over the surface of the cake, distributing evenly with a brush if needed. The liquid will be quickly absorbed by the cake. Then immediately sprinkle the dried coconut all over so it sticks. You can use as much dried coconut as you wish. I only added a light sprinkling, but the choice is yours!
Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn't usually last that long!

Recommended Products

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Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 569Total Fat: 28gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 97mgSodium: 347mgCarbohydrates: 79gFiber: 1gSugar: 58gProtein: 6g

Loaf Cake Recipes

Here's a delicious selection of pound or loaf cake recipes for you to enjoy

Tiramisu Pound Cake

Tiramisu Pound Cake, a soft and delicious pound cake with all the flavors of a Tiramisu! It's even got a mascarpone frosting. This will go fast so be sure to make two!

Easy Lemon and Poppyseed French Yogurt Cake

Easy Lemon and Poppyseed French Yogurt Cake. Lemon and poppyseed French yogurt loaf cake is soft and moist, an incredibly easy to make recipe, with poppyseeds throughout. A great tea time cake.

Strawberry and Lemon Loaf Cake

Strawberry and Lemon Loaf Cake.
A deliciously soft and fluffy strawberry loaf cake bursting with freshly squeezed lemon juice. Flavourful, with a tender, soft texture. An easy, popular cake recipe.

Peach Pound Cake with Raspberry Swirl

Peach Pound Cake with Raspberry Swirl. A delicious recipe bursting with sweet peaches and a tangy raspberry swirl running through. Soft, moist and perfect with a morning coffee or to take to friends! If you are a fan of pound cakes and peaches, then this one is for you.

Photo Credit: newbieinthekitchen.com

Share your thoughts

222 thoughts shared

Lisa
says:
October 29th, 2016 at 3:26 pm

Excellent coconut cake…even folks that deny liking coconut love this! I had previously made the chocolate almond one & it was yummy. I even mailed both of the cakes to my children & they arrived in good condition. (I only used powdered sugar on top.) Thanks and I am now “following” you. :-)

1. Lovefoodies
  says:
  October 29th, 2016 at 4:43 pm
  
  Hi Lisa, so glad you’re enjoying the recipes! Please do browse through all our pound cake recipes (I have LOTS!).
  Have a wonderful weekend and thanks very much for following Lovefoodies :)
  
Maroula Spagnuolo
says:
October 29th, 2016 at 10:19 am

This was yummy….
I only added 150g sugar and added 45g of coconut instead of the 4 tablespoons and it was sweet enough for me and others said it was sweet enough also.
I would definitely make this again.

Joanne
says:
October 22nd, 2016 at 5:43 pm

I really didn’t enjoy this at all. I didn’t find it very moist and very little actual coconut flavouring. Won’t be making this again

Novice baker
says:
September 21st, 2016 at 6:34 pm

Made this cake today but had to increase my oven temp to 350 degrees F for another 10 minutes to bake completely. Maybe my oven isn’t as hot as yours? Very yummy with rave reviews from my hubby and kids. Definitely a repeat cake!

Kiowa
says:
July 27th, 2016 at 6:19 pm

Made this cake s few times, lovely and most everyone enjoys it

KC113
says:
June 28th, 2016 at 11:30 pm

Would it be okay if I leave the shredded coconut out of the cake? I like coconut flavor but not the texture of dried/shredded coconut.

1. Lovefoodies
  says:
  June 29th, 2016 at 6:30 am
  
  Hi there! Yes indeed, it will be absolutely fine to leave out the shredded coconut. (I do that sometimes!)
  
Del
says:
June 18th, 2016 at 7:08 pm

I tried this for the first time today as a Fathers day gift for my hubby and it turned out FAB !!! Thank you for the reciepe . Del

1. Lovefoodies
  says:
  June 18th, 2016 at 7:32 pm
  
  Hi Del, so glad you enjoyed the cake!!
  
Denise
says:
June 16th, 2016 at 12:38 am

Just made it and it tastes great!
Made it in a bundt pan and greased it as well as I could, but still didn’t come out perfect. Maybe next time I’ll do the loaf pan, because it is definitely a ‘repeat’.

1. Lovefoodies
  says:
  June 16th, 2016 at 7:29 am
  
  Hi Denise, so happy you enjoyed the cake. To be honest, I’ve never baked this in a bundt, so I appreciate your tips!
  
Liz
says:
May 20th, 2016 at 9:27 pm

This recipe is great. I’ve added ground almonds just cos I love almonds! Tastes amazing with vanilla ice cream lol. Thank you kindly.

1. Lovefoodies
  says:
  May 20th, 2016 at 9:41 pm
  
  Hi Liz! Thanks so much for your feedback and so happy you enjoyed the cake. I use ground almonds in quite a few recipes (I love them too!), so if you’re looking for a few more recipes, I can recommend any of these ones if you have time to take a look. Lemon Frangipane – https://lovefoodies.com/lemon-frangipane.html , Pecan Almond Loaf – https://lovefoodies.com/moist-pecan-almond-loaf-cake.html Chocolate Almond Pound Cake – https://lovefoodies.com/chocolate-almond-pound-cake.html Hopefully you will get to try some!
  Wishing you a lovely weekend ahead
  
redlizzy1
says:
April 11th, 2016 at 3:15 pm

Is the coconut sweetened or unsweetened? Looks like a lovely cake. Adding this to my recipe box. Thank you for sharing

1. Lovefoodies
  says:
  April 11th, 2016 at 3:34 pm
  
  Hi Liz, it doesn’t matter if it is sweetened or unsweetened. Whichever you prefer. :) Glad you like the recipe!
  
ANA RODRIGUEZ
says:
April 4th, 2016 at 12:35 pm

GRACIAS MUY BUENA ESTOY RECIBIENDO SUS RECETAS UN ABRAZO

Bharti Dattani
says:
April 4th, 2016 at 9:03 am

Instead eggs what can you use and how much(quantity)

1. Lovefoodies
  says:
  April 4th, 2016 at 9:11 am
  
  Hi Bharti, I have never tried any other ingredient because a classic pound cake uses eggs. Sorry I can’t be much help!
  
  1. JK
    says:
    March 16th, 2017 at 7:54 pm
    
    Try using condensed milk instead of eggs and omit the sugar or add little bit if needed to make it sweeter.
Nyaboe
says:
April 3rd, 2016 at 12:27 pm

Made this coconut pound cake and everyone at home absolutely loved it!!! Including my very picky hubby. Great stuff there!!!

1. Lovefoodies
  says:
  April 3rd, 2016 at 4:11 pm
  
  Yay! Glad you all enjoyed the cake!
  
Rajula
says:
April 3rd, 2016 at 6:40 am

Hi
Can I use this recipe for making cupcakes

1. Lovefoodies
  says:
  April 3rd, 2016 at 7:43 am
  
  Hi Rajula, yes indeed! I would suggest the oven temperature to go to 190 C and bake for approximately 15-19 minutes. Hope that helps!
  
2. Andy
  says:
  September 5th, 2020 at 7:09 pm
  
  The best coconut cake recipe I have found. The cake was light and moist, and really really tasty.
  The addition of a tin of coconut milk is a stroke of genius. I will definitely be making this again.
  
ANA RODRIGUEZ
says:
January 24th, 2016 at 1:28 pm

RICOS ME ENCANTO GRACIAS

1. Debra
  says:
  September 1st, 2017 at 2:21 am
  
  Where can I buy the Loaf pan.

Ingredients

The Cake Batter

The Topping

Instructions

Recipe Card

Ingredients

The Topping:

Instructions

Recommended Products

Nutrition Information:

Did you make this recipe?