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!

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

Sadie
says:
July 31st, 2018 at 7:54 pm

This Moist Coconut Pound Loaf Cake is delicious. The name is a bit misleading. It’s not a traditional pound cake, but more of a cross between a quick bread and a pound cake. Pound cakes usually rely on beaten eggs rather than baking powder as a leavener. The crumb is tender, moist, and slightly coarse from the coconut. I used 1/2 cup of unsweetened desiccated coconut in the batter so that it wouldn’t add any sweetness, just flavor and texture. I added 1 tsp vanilla extract and 1/2 tsp coconut extract. The vanilla did not mask the coconut. The coconut flavor is strong. There’s a lot of batter for an 8 1/2 x 4-inch pan, and I was concerned that it would overflow, but it didn’t. I generously greased and floured the pan, but didn’t line it, and had no problem with the loaf sticking to the pan. It fell right out. I brushed coconut milk on the warm loaf before turning it out of the pan, but didn’t sprinkle it with coconut. Instead I frosted the cooled cake with a white coconut flavored glaze, and sprinkled a layer of toasted shredded coconut on top of the glaze. Definitely a keeper!

Reply
Leslie Gadd
says:
July 25th, 2018 at 9:05 am

Thanks for your reply which I found very interesting but also slightly confusing with regards your comments about the history of the pound cake. I can’t see where you’ve actually stated the tin size though.

Ive been a baker myself for over 33 years and I’ve converted your coconut cake recipe using bakers maths to ingredient percentages and recalculated and converted it to grams so that by the time the cake is baked it will actually weigh a pound providing that it’s baked in a pound tin.

96g Plain flout
5g baking powder
42g desiccated coconut
71g egg
118g caster sugar
74g coconut milk
74g butter

Total weight of ingredients 480g.

During baking and cooling the cake will loose approx 5% of its total weight meaning that the final cold weight will be approx 450 – 460g which is equivalent to a pound in weight hence why it’s actually called a pound cake.

I’m still looking forward to giving this a go as my recipe for a coconut cake isn’t great and it sounds as though from reading your comments that this could be a major improvement on my recipe.

Regards Lel.

Reply
Leslie Gadd
says:
July 24th, 2018 at 7:03 pm

I’m gonna give this a go but I’m slightly confused as to why it’s called a 1lb cake. When adding up all the ingredients the total comes to much more than a pound.

Maybe this is why many people have said that there is to much mixture for a 1lb tin. I think the ingredient total weights need recalculating so that they do actually total 1lb.

Reply
1. Lovefoodies
  says:
  July 24th, 2018 at 7:12 pm
  
  Hi Leslie, traditionally, pound cakes were baked in a 1 pound loaf tin, however, the name ‘pound cake’ also refers to its characteristic texture and density which you get from the ratio of ingredients, which give you a heavier and denser cake then say a light sponge which doesn’t use butter.
  These days, pound cakes are made in all kinds of baking pans, for example patterned bundt pans, muffin tins and so on. This recipe will fit in a 9 inch loaf pan which is the most common loaf size people tend to have at home. I’ve given the size of pan in the recipe so there shouldn’t be any confusion.
  Hope that helps!
  
  Reply
Rodi
says:
July 24th, 2018 at 6:40 am

Hi,

Can I use it for cupcakes pls? looks delicious! Thanks

Reply
1. Lovefoodies
  says:
  July 24th, 2018 at 8:41 am
  
  Hi Rodi, yes of course, these are also lovely as cupcakes!
  
  Reply
adina elmasry
says:
July 19th, 2018 at 7:19 am

A delicious coconut cake, very moist. I reduced the amount of sugar to 220 g. Also I only had to bake it for 50 minutes. I shared it with my co-workers who thought it was so good they were actually picking up the crumbs. They made me promise to bake them another one. I can’t wait to try out your other recipes. So much for the diet I was planning on starting.

Reply
Viv
says:
May 27th, 2018 at 6:13 pm

Hi – delicious cake, I made the coconut version. Could you tell me whether the temperature of 160 was for a fan oven because I assumed not and it took much longer to cook?

Reply
1. Lovefoodies
  says:
  May 27th, 2018 at 6:35 pm
  
  Hi Viv, thanks for writing in. The 160c is for a fan oven. The timings can vary a lot between different ovens but it sounds like you worked out yours needed a little longer than my oven!!
  
  Reply
Bev
says:
April 30th, 2018 at 1:12 pm

Hi I have made both lemon & blueberry & coconut pound cake both take lovely but both quite dense in the middle what am I doing wrong ? Should I bake on a lower heat for longer ? Help

Reply
1. Lovefoodies
  says:
  April 30th, 2018 at 1:16 pm
  
  Hi Bev, glad you like the cakes.
  Yes, I would suggest you bake for a little longer, check after another 7-10 minutes at the same temperature and that should get did if the denser middle part.
  As you know, all ovens vary so
  Much, so just try for a few minutes longer and that should do the trick!
  Thanks for writing in!
  
  Reply
  1. Bev
    says:
    May 1st, 2018 at 3:25 pm
    
    Thankyou for getting back to me I will give it a try both cakes got eaten tho !
Ejiro
says:
April 25th, 2018 at 10:49 pm

Superb cake. Made it with wholemeal flour, light coconut milk and coconut sugar.

The moistest cake I’ve made for a while.

Reply
Lauren
says:
April 24th, 2018 at 2:17 am

Holy guacamole this is the sweetest cake I have ever eaten in my 31 years on this Earth. If I ever ran the gauntlet and attempted to make this creation again I would use half (or even less) of the sugar suggested. Luckily I didn’t give any to my kids or they would be climbing the walls by now.

Reply
Janice Wilton
says:
April 14th, 2018 at 1:27 pm

I found there was too much quantity for 1loaf tin but otherwise an easy recipe to follow they are still in the oven so haven’t tasted them yet

Reply
MAKE-MINE-A-G&T!
says:
April 13th, 2018 at 1:07 pm

FANTASTIC RECIPE!!
TRIED FOR THE FIRST TIME THIS WEEK AND IT CAME OUT JUST AS DESCRIBED.
PERFECT TEXTURE, MOIST, FLAVOURSOME AND FLUFFY.
I ADDED A TEASPOON OF VANILLA ESSENCE TO THE MIXTURE AND
BAKED IN A RECTANGLE BUTTERED & FLOURED PYREX DISH.
COOKING TIME APROX. 40 MINS.
FINISHED THE CAKE AS SUGGESTED.
IT’S ALREADY ONE OF MY FAVOURITE BAKES. THANKS VERY MUCH FOR THIS WONDERFUL RECIPE.

Reply
Brenda Keller
says:
April 12th, 2018 at 6:26 pm

Also I used a larger loaf pan .

Reply
Brenda Keller
says:
April 12th, 2018 at 6:23 pm

Came across this on line and so glad I did…. amazing, like truly amazing. I did change some things but it was done by accident and I loved it. I instead of the 4 tlbs if coconut milk for the topping I added almost of the rest of can that was left from the cake which I think was 3 or 4 ttimes the amount also I used a skewer and poked the whole way down making sure my holes were big enough and I used raw flaked coconut from Red mills and I also used more coconut on top… it was amazing very moist and dense…. so if you like a moiste cake try this . Thank you for sharing a recipe I’ll make forever… FYI, my hubby wants this at least once a month.

Reply
Karen Bolger
says:
April 4th, 2018 at 10:36 pm

My friend was begging me to make her a Coconut cake. Used this recipe, it was the best cake i’ve ever made. Used this loads of times since, as cupcakes (which are very popular) and also decorated cakes for Easter.

Reply
Alexandrine
says:
March 28th, 2018 at 5:09 pm

I threw some toasted coconut into a blender to make a fine-ish dust. I’m not a fan of coconut texture in any way, shape or form, haha. I added powdered sugar to my coconut milk for the glaze. I am NOT disapppointed. Great tasting cake, thank you.

Reply

Ingredients

The Cake Batter

The Topping

Instructions

Recipe Card

Ingredients

The Topping:

Instructions

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Nutrition Information:

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