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!

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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!

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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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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!

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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

Chineze
says:
March 15th, 2018 at 2:49 pm

I haven’t tried the cake yet but i would like to know if same measurements would fit an 8 inch round pan.

1. Lovefoodies
  says:
  March 15th, 2018 at 3:56 pm
  
  Hi there, it is better suited to a 9 inch pan, because you don’t want to fill it more than 2/3rds full with the batter so I suggest if you plan on using an 8inch pan, have some cup cake cases or similar on standby so you can pop the extra batter in those. For cup cakes it will take around 19 minutes or so, so keep an eye on the time! For an 8 inch round pan, I am guessing the bake time will be around 45 minutes, (for a deep pan) so again, just keep an eye on the bake from 40 minutes onwards.
  Hope that helps!
  
2. Karen Bolger
  says:
  April 4th, 2018 at 10:40 pm
  
  Yes, you will need to split the mixture between 2 tins though. I did this last week. Put them in gas 3, bottom to middle and baked for an hour. Lovely.
  
Christine Richards
says:
March 3rd, 2018 at 8:31 pm

I just love your coconut pound cake. Could not stop.eating.it I will be making again and again.thankyou.

Hugh Fathers
says:
March 3rd, 2018 at 5:21 am

Just made myself one of these, and am very pleased how well it came out.
Had to make a couple of substitutions, used coconut cream instead of the milk, and used raw instead of normal sugar. To add another dimension to it, I added about a cup of frozen blueberries, just prior to pouring it into the tin.
My oven isn’t the best, so it was about 1h 20m cooking time.
Now I have to stop myself going and getting another piece, it tastes so good . . .

Brenda Keller
says:
February 25th, 2018 at 4:52 am

This cake is so amazing….. no changes just used raw coconut on top…. it was so moist
I bake a lot and when I find a recipe that is this amazing that no changes are needed, it will be going in my forever recipe cards

Deyana
says:
February 21st, 2018 at 1:04 pm

Amazing cake, very delicious. Highly recommended the recipe.

Ann watson
says:
January 27th, 2018 at 12:48 pm

This coconut cake is delicious light & fluffy you just have to have another slice. All your recipes are the very best. Thank you for sharing ??

Liz
says:
January 9th, 2018 at 10:24 am

I thought this recipe as written would be far too sweet so i made it with 220g sugar and it was plenty sweet enough. I then tried it as a traybake in a brownie tin, and topped with butter icing and sprinkled with dessicated coconut. Delicious!

Gillian
says:
January 2nd, 2018 at 12:14 pm

It was amazing I took out a handful of flour and added semolina and it turned out great

Marelyn
says:
October 26th, 2017 at 11:10 pm

Marelyn says “what delicious cake. I made it as shown and the second time added a bit more coconut. Didn’t use the glaze as it was sweet enough. Quite yummy.

Ellie
says:
October 20th, 2017 at 6:02 pm

I’ve never written a comment before on a food blog but THIS CAKE DESERVES ONE!!!! It was AMAZING!!! Today is my second time making it and it’s to share with friends, BECAUSE I ATE MY FIRST LOAF IN ONE SITTING! Hahaha! It was THAT good! I made the mistake of throwing away the remainder of the coconut milk because I completely spaced and forgot I need that for the topping. I hope it still tastes as amazing with just powdered sugar on top! Thanks for the recipe!!

Jacki
says:
September 11th, 2017 at 6:33 am

If I made this into a 12 in round cake what is the best way to bake it?

Claire Fuller
says:
September 1st, 2017 at 3:35 pm

Made the cake but divided into sandwich tins and in the centre i put a coconut butter cream filling. With loft over mixture I also made mini versions from cupcake! Absolutely gorgeous!

Deb
says:
August 21st, 2017 at 2:19 am

Do you know if I can substitute coconut flour for some of the all-purpose flour to up the coconut flavor?

Elaine
says:
August 14th, 2017 at 12:33 am

I used this recipe to make a coconut cake for my friend who has just had a baby and dying for a coconut cake. It came out great. The recipe was enough to make two cakes so i made one for me and one fir my friend. She absolutely loved the cake. So much so she ate the whole cake!! Will definitely be making her another one or two. Thank you ❤

Claudia
says:
July 20th, 2017 at 4:44 am

Thank you for sharing such an amazing recipe. It’s the coconut cake of my dreams!!!
Loved it!!!

Ingredients

The Cake Batter

The Topping

Instructions

Recipe Card

Ingredients

The Topping:

Instructions

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Nutrition Information:

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