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

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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

Kristie
says:
July 10th, 2017 at 3:30 pm

I don’t have coconut milk. Can I sub regular milk and coconut extract?

Laura
says:
July 9th, 2017 at 2:15 pm

Do you think I could add a little crushed pineapple to this? Or would. That be too much liquid?

1. Lovefoodies
  says:
  July 9th, 2017 at 5:17 pm
  
  Ho Laura, I actually have a pineapple coconut cake which will give you the correct ratio for liquid if you’d like to take a look here https://lovefoodies.com/pineapple-and-coconut-cake.html
  This one has a cream frosting but you can leave that off of you prefer!
  
  1. Laura
    says:
    July 9th, 2017 at 6:00 pm
    
    Yes! Exactly what I was looking for!! Boo yah!
Pamm
says:
June 15th, 2017 at 6:10 pm

This recipe is a keeper for sure, I’ve made it at least a dozen times and it’s always delicious, moist….the only problem that i run into each time is that it disappears so quickly. Some of the time I’ve omitted the glaze, other times I’ve added more coconut – that’s about as daring as it gets for me, lol. I love that you included the ingredient weights, weighing them is my preference for sure.

Joy
says:
June 5th, 2017 at 9:37 pm

I love coconut, this recipe is very good. My cake was really delicious , finished in 2 days. Easy recipe for anyone. Only suggestion is sugar amount ,because I found it too sweet. Thanks so much.

Priscilla
says:
May 23rd, 2017 at 8:56 am

This recipe came out lovely.. moist with the perfect amount of sweetness.

Janice Yvonne Peirson
says:
May 11th, 2017 at 3:03 pm

Can I freeze this cake as I make lots of cakes for charity and cannot make them all at once

1. Lovefoodies
  says:
  May 11th, 2017 at 4:18 pm
  
  Hi Janice,
  Yes these freeze really well. I always cut mine in half and freeze half, only to stop it being eaten so quick!
  
Annie
says:
April 7th, 2017 at 9:21 pm

This is a good coconut cake recipe but it’s not pound cake as the ingredients would be different amounts. The cake is soft and fluffy not a dense pound cake. That said, it is very moist and good coconut flavor. I also tried it in cupcakes. I baked at 350 for approx. 15 minutes as instructed.

Glenda
says:
March 30th, 2017 at 2:40 am

I followed the recipe as stated and the cake turned out great. Only thing I did different was to grease and flour the pan instead of lining it and the cake came out easily. This recipe is a “keeper”!

JK
says:
March 16th, 2017 at 8:16 pm

I followed this recipe the first time using a glass baking dish (prob 8 x 11 inches) and baked for about an hour at 300 F. The texture came out like cornbread but still delicious. The second time I baked it at 350 F for about 45-50 mins and it came out like a sponge cake and I loved it so much that I had to make it again and again. Now I always bake it at 350 F and it has become one of my most favorite coconut cake recipes. :)

Tanya
says:
March 7th, 2017 at 10:07 am

What an awesome recipe. Moist n fluffy n soft. Absolutely delicious… husband loved it, neighbors loved it. Thank you

Nina
says:
February 14th, 2017 at 10:41 am

Hi there! Thank you for this lovely recipe. I made some changes though…
I only used one cup of sugar and for the butter I put only half the quantity and added plain greek yogurt. It’s in the oven now so I’ll tell you later how it turned out!

1. Nina
  says:
  March 25th, 2017 at 6:45 pm
  
  me again, the recipe was a total success with the greek yoghurt and less sugar. Definitely a keeper. Thanks again!
  
  1. Venus-Marie
    says:
    May 3rd, 2018 at 4:54 pm
    
    Hey Nina, how much a Greek yoghurt did you use? I have some in my fridge and I think it’s a great way to use it up x
Dani
says:
January 11th, 2017 at 2:15 pm

Anyone ever replaced butter with oil?

Lisa Jones
says:
January 5th, 2017 at 10:21 pm

Do you use sweetened or unsweetened shredded coconut?

Isabella
says:
December 21st, 2016 at 7:48 pm

Hi.
I made the moist coconut cake and it’s was absolutely delicious. I ended up making it 3 times in 3 weeks.It’s a huge success with everyone.Thank you so much for sharing a wonderful recipe.
Isabella

Lisa
says:
December 7th, 2016 at 12:47 am

Is there no vanillas Essence required for this cake?

1. Lisa
  says:
  December 7th, 2016 at 11:33 pm
  
  This comment isn’t mine! The comment made on Oct. 29th IS my comment. I don’t know who this “Lisa” is or why she has my email.
  
  1. Lisa
    says:
    December 18th, 2016 at 12:03 am
    
    My name is Lisa too. I couldn’t be having the same email ID as u. I am just a regular reader and would like to make this cake. All I want to know – is there no need for vanilla essence in this recipe? That’s all.
  2. Lovefoodies
    says:
    December 18th, 2016 at 8:10 am
    
    Hi Lisa, there’s no need for vanilla. If you add it, it will overpower the coconut flavour.
    Hope that helps!
  3. Lisa
    says:
    December 19th, 2016 at 2:02 am
    
    Isn’t this weird? Cyber gremlins. I think that no vanilla is necessary because coconut milk has such a rich flavor. (the other Lisa) :-)

Ingredients

The Cake Batter

The Topping

Instructions

Recipe Card

Ingredients

The Topping:

Instructions

Recommended Products

Nutrition Information:

Did you make this recipe?