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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Neenah
says:I just made this coconut loaf and it is INCREDIBLE. Probably the best I’ve ever tasted. The instructions were perfect. Thank you so much for sharing!
EP
says:You mentioned using a loaf tin that is 30cm x 12 cm, and 8cm deep. (12 inch pan) but that the batter will also fit in a 9 inch loaf pan. I have 23x13cm (9inch x 5inch) loaf pan. Would that work and if so what would you suggest adjusting the oven temp/cooking time to? Looking forward to giving this recipe a try, it looks very tasty!
Lovefoodies
says:Hi there, I would check after 40-45 minutes to see if it’s done and go from there. I can’t give you an exact bake time as I’ve never used that size pan before. Hope that helps!
Ali
says:One of the photos with ingredients shows a bottle of vanilla, yet the recipe doesn’t call for it. Should vanilla be added?
Lovefoodies
says:Hi Ali, no, you don’t need to add any vanilla. The photo is just to show the basic ingredients for our vanilla pound cake recipe, and we’ve switched it to make a coconut cake. If you did want to add vanilla, a teaspoon will be fine! Happy baking!
Cindi
says:Coconut pound cake is absolutely delicious! Worth every calorie!
Marcy
says:I saw vanilla in your photo, but the recipe didn’t call for any. I added a little along with some coconut extract in case. This was yummy!
Marsha Macinnis
says:I made three coconut pound loaf cakes. The recipe is simple and the flavor was beautiful. Everyone loved it. I will be making it again. Thank you so very much for sharing.
Pam
says:So it is now my understanding that the baking temp should be 300F on convection which would be 325F in a standard oven. This may be my problem. I cooked as directed at 300F in a standard oven, the recipe didn’t mention it should be that temp in a convection.
Lovefoodies
says:Hi Pam, the difference of 5 degrees wont be the cause of the cake sinking, it just may take a few minutes longer to bake. It’s more likely to sink if the temperature is much much lower or for example, the oven door is opened during baking, which will cause a dramatic drop in temperature before the cake has had time to start setting
Pam
says:That would be 25 degrees difference. That in combination with going by the instructions
number 6. Saying to place in the oven for 1 hr and 5 minutes which differs from the too of the recipe where it shows the cook time of 1 hr 15 minutes.
Pam
says:I have made this twice and it fell both times. It tastes great but I would like to fix it. Any ideas what I am doing wrong?
Pamela Martin
says:I have made the moist coconut pound loaf cake twice and it fell both times. Not sure what I am doing wrong. Help!
Lovefoodies
says:Hi Pamela, so sorry to read your cake hasn’t turned out as expected.
I make this cake so often I can say it definitely does work.
I’m wondering if your oven temperature is correct, and the oven is preheated before the cake goes in?
Other than that, I can’t think what else the issue could be, assuming you followed the recipe and all the ingredients correctly, which I’m sure you have done?! For example, leaving out baking powder will affect the structure of the cake, adding fewer or more eggs, not enough flour etc can all be causes for cakes to sink.
Trini
says:Please can you amend the instructions to make it clear that the temperature is for a fan oven? Like other reviewers my cake took a lot longer to bake and hasn’t come out as well as expected because I thought the temperature referred to a normal oven, so I reduced it by 20C. Also, the mixture is too much for a nine inch loaf tin. Very sad it turned out badly as it was supposed to be a present to take to my mum’s tomorrow. The raw mixture tasted great though, apart from being a bit too sweet, and you’ve got so many great reviews, so I will have another go using the correct oven temp.
Dave
says:Hi Mary, just wanted to let you know, just made the coconut pound cake this morning and wow, what a delicious cake that is. Thank you for sharing, i’ll be trying many more of your recipies.
Lovefoodies
says:Hi Dave, thanks so much for writing in to let me know! That’s made me so happy!!
Shrii
says:Hello, do you use medium or large eggs? Can this cake be doubled to make more?
Lovefoodies
says:Hi Shrii, I usually use medium eggs when making this and yes, you can always double the recipe, just be aware of the cool times as they may be different if you’re using larger or deeper pans.
Suzanne Wong
says:What kind of coconut milk is used? The can (cooking) version or carton (drinking) version?
Lovefoodies
says:Hi Suzanne, it’s the cooking can
Angie O
says:this recipe is a winner! moist, flavorful, and unique. i wanted a quicker bake so i used my 8 x 8 brownie pan and baked for 45 mins. everything came out perfectly. i did mix a little bit of cream of coconut into my coconut milk that i poured into the hot cake for added sweetness.
Gwen Thomas
says:Coconut pound loaf cake is delicious. Don’t have a mixer, but made it by hand
Have used this recipe lots of times now and everyone who has sampled it thinks it is divine.
Looking forwards to trying out some of your other recipes. Thank you.