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!
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.
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.
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
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
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Honey-Can-Do 2592 Paper Loaf Pan, 25-Pack, 8-Inches x 2.5-Inches x 2-Inches -
Portable Bread Box with Handle Loaf Cake Container Plastic Rectangular Food Storage Keeper Carrier 13inch Translucent Dome for Pastries, Bagels, Bread Rolls, Buns or Baguettes (Pink)
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KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
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Walfos Nonstick Silicone Bread and Loaf Pan Set of 2, BPA Free ! Without Chemical Coating，Just Pop Out! Easy release and baking mold for Homemade Cakes, Breads, Meatloaf and quiche.
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X-Chef Silicone Basting Pastry Brushes for Cooking BBQ Meat Cakes Pastries Butter Kitchen, Heatproof, Dishwasher Safe Flexible Easy Clean, BPA Free and FDA Approved, Set of 4
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MEYKISS Cake Tester, Stainless Steel Cake Tester Probe Skewer Kitchen Baking Tools, Set of 2
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 569Total Fat: 28gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 97mgSodium: 347mgCarbohydrates: 79gFiber: 1gSugar: 58gProtein: 6g
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Celine
says:Hi, the temperature is supposed to be set at 300 degrees F. If it’s not baking in the middle increase the temperature. Altitude matters as well. This pound cake is so awesome. You should definitely try baking it again. It’s worth it.
Emma
says:Hi I made this cake tonight but messed it up because I don’t think I cooked it at a high enough temperarure, I don’t have a fan oven just a regular one but I have a good quality loaf tin which is made of anodized aluminium and I’m supposed to bake items at 10-15 degrees lower than what is stated in recipes so I had the temperature at 150 degrees for 1 hour and 10 minutes and it was still completely raw in the middle (the cooked part tasted totally delicious) is the temperature of 160 degrees that is stated in the recipe for a standard oven or fan oven?
Brenda Keller
says:So moist and amazing….. I actually by mistake did the topping with more coconut milk then it called for and we love it that way, you fo have to make sure it doesn’t get to soggy…. this is our favorite bread now we make it often…. can’t praise it enough ❤️
Priyanka shingla
says:Can you please tell me the recipe of an eggless version of this cake? I have tried this with egg and it is just awesome. Please help me with the eggless version.
Masrur Izzaty
says:Hello from Malaysia!
I’ve tried your coconut pound loaf recipe a few days ago. It turned out great, my parents complimented the cake very well.
I baked it at 180°C for 50 minutes.
Thank you so much for putting trust back in me that internet recipes aren’t useless anymore.
I’ll be making this cake again soon.
Thank you LoveFoodies ?
Asiyah
says:One of the best cakes I made today. However, baking time was bit different. It passed toothpick taste when it was fully white. Then I just browned it at 220 c for a couple of minutes and end result was a perfect cake atleast for my family is guess.
I thank you from the bottom of my heart for such a great recipe that made my day.
Natalie
says:Made this for the first time today, followed the recipe to the dot and it came out amazing! Just what I wanted, lovely and moist, baked perfectly with timings, went down a treat and will definitely make again!
Penelope Fisher
says:Are all your Centigrade temperatures for a fan oven, re comment below? If not specified I would have assumed that I needed to reduce the temperature too. I find it frustrating when people don’t specify in recipes as that can be the difference between success and failure. Your recipes look great but please clarify this point. Maybe this is why some people have not been successful.
James
says:I followed the instructions exactly and 1 hour later it nowhere near close to finished…
Luciana
says:Hi I’d like to make this cake but don’t have coconut milk. Can I use regular milk instead?
Lovefoodies
says:Hi, yes, you can use the same amount in regular milk. Obviously be aware the coconut flavor won’t be as strong!
malou vaes
says:*****This is the best coconut cake I’ve ever made – simply superb.*****
No need to add anything else.
Thank you for a wonderful recipe. I shall try some of the others.
As you say, it didn’t last very long… didn’t make it to the end of the day.
Cheers and all the best.
Anushua Gupta
says:Ive made this coconit cake twice and it was absolutely amazing. Everyone loved it and yes it doesn’t last past a day its that scrumptious .
Deirdre moore
says:Hi tried the coconut loaf cake love it .iv been looking at all your other loaf cake recipe and was wondering is there a cook book out with them all out to buy please
Lovefoodies
says:Hi Deirdre, so glad you’re enjoying our pound cake recipes! Unfortunately, I don’t have a cook book but it is on my list to do!! But for now, if you search Lovefoodies pound load cake recipes you will get them all! We do have a lot and they’re all very popular so choose which ones take your fancy! Please enjoy and thanks for writing in!
Clarisse
says:I love this recipe I made it so simple and very easy to follow
It came out so moist and so good
I used 3 cups of flour ( sieved)
2 and half cups of sugar
Whole can of coconut milk
6 eggs
1 tsp of salt
2 tsp vanilla extract
2 tsp of baking powder
8 tbsp of shredded coconut
2 butter sticks
Baked it for 1h20 min I used the thin loaf pan
Then pour little bit coconut milk while still hot and some shredded coconut
Sunny
says:Hi,
Can you make cupcakes out of this recipe, I made the loaf twice now but didnt get to taste it myself :( but, everyone said it was out of this world :).
Thank you,
Sunny
Lovefoodies
says:Hi Sunny, yes, I’ve made cupcakes using this recipe and it works fine. The cook time will be less of course!
Madonna Bulloch
says:Hi, just wanted to say thank you for the recipient. My partner made it and it was sublime. I buy. Slice of coconut loaf at my favorite coffee shop that costs more than this recipe and this one is far superior.
I am making it again this morning and might try raw sugar instead of white, just to see how it goes.
Lovefoodies
says:Hi Madonna, I’m so happy you enjoyed the recipe!
I’ve also used raw sugar to bake this cake before and I didn’t notice any change in flavour. The only difference I noticed was the colour was not as white once baked so if that doesn’t matter to you then it will be fine!