Coconut Pound Loaf Cake Recipe

If you’re craving a dessert that embodies tropical charm with every bite, you’re going to adore this Coconut Pound Loaf Cake. It’s a wonderfully moist and buttery treat packed with the rich, nutty flavor of coconut that perfectly balances sweetness and texture. Whether you’re serving it for a cozy afternoon tea or a festive gathering, this Coconut Pound Loaf Cake manages to feel both comforting and a little bit special, making it one of those dishes that quickly becomes a beloved classic.

Ingredients You’ll Need

The beauty of this Coconut Pound Loaf Cake lies in its simplicity—every ingredient plays a vital role in creating a tender crumb and that irresistible coconut flavor. These staples come together to form a cake that’s rich without being heavy, fluffy yet satisfyingly dense.

• 1 cup unsalted butter, softened: Creamed with sugar, this is the richness and moisture backbone of your cake.
• 1 cup granulated sugar: Adds sweetness and helps create a light texture when beaten with butter.
• 4 large eggs: They provide structure and help with the cake’s tender crumb.
• 2 cups all-purpose flour: The foundation for the cake’s body, delivering just the right amount of density.
• 1 tsp baking powder: Your leavening agent, essential for that gentle rise.
• ¼ tsp salt: Enhances all the flavors and balances the sweetness.
• ½ cup coconut milk: Imparts a subtle creaminess and coconut flavor, making the cake moist.
• 1 tsp vanilla extract: Adds warmth and depth to the flavor profile.
• 1 cup desiccated coconut: The star ingredient for texture and a pronounced coconut punch.
• Optional: ¼ cup toasted coconut flakes: For a deliciously crunchy and fragrant topping.

How to Make Coconut Pound Loaf Cake

Step 1: Cream Butter and Sugar

Start by beating the softened butter with the granulated sugar until the mixture becomes light and fluffy. This step is crucial because it incorporates air into the batter, which helps the cake rise beautifully. Once creamed, add the eggs one by one, making sure to mix well after each addition. Finish this step by stirring in the vanilla extract, which ties all the flavors together.

Step 2: Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures your leavening agent and salt are evenly distributed, preventing any clumps and helping your cake bake uniformly.

Step 3: Alternate Mixing Dry Ingredients and Coconut Milk

Slowly add the dry ingredients to your butter mixture, alternating with the coconut milk. This method helps maintain the batter’s smooth texture and prevents it from becoming too dense. Be gentle and avoid overmixing at this stage to keep the cake tender.

Step 4: Fold in Desiccated Coconut

Gently fold in the desiccated coconut, which brings delightful texture and boosts the coconut flavor throughout the cake. Just mix until combined—overworking the batter can make your cake tough.

Step 5: Bake the Cake

Pour the batter into a greased and lined loaf pan, smoothing the top for even baking. Place it in a preheated oven at 170°C (340°F) for 50 to 60 minutes. The cake is done when a toothpick inserted in the center comes out clean. Resist the temptation to open the oven early, as steady heat is key to that perfect rise.

Step 6: Cool and Garnish

Let your Coconut Pound Loaf Cake cool in the pan for about 10 minutes to set. Then transfer it to a wire rack to cool completely before slicing. If you like, sprinkle the top with toasted coconut flakes for a little extra crunch and layer of flavor—such a lovely finishing touch!

How to Serve Coconut Pound Loaf Cake

Garnishes

Simple garnishes can elevate this cake in seconds. Toasted coconut flakes add a toasty crunch and enhance the coconut flavor. For a sweeter note, dust lightly with powdered sugar or drizzle with a coconut glaze. Fresh fruits like pineapple or mango can also brighten the plate and complement the tropical vibes.

Side Dishes

This Coconut Pound Loaf Cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a lush dessert experience. If you want something lighter, serve it alongside a fresh fruit salad that echoes the tropical coconut notes. Even a cup of hot coffee or tea with citrus undertones creates a cozy, balanced pairing.

Creative Ways to Present

For a fun twist, slice the Coconut Pound Loaf Cake and use it as the base for mini trifles layered with coconut cream and tropical fruits. Alternatively, cut into cubes and toast them lightly for a delightful cake “crouton” topping on ice cream or yogurt bowls. Presentation can be as simple or as fancy as you want!

Make Ahead and Storage

Storing Leftovers

The Coconut Pound Loaf Cake keeps beautifully at room temperature when wrapped tightly in plastic wrap or kept in an airtight container. It stays fresh for about 3 to 4 days, making it a perfect make-ahead treat for busy days.

Freezing

If you want to enjoy this cake later, it freezes very well. Wrap the cooled cake tightly in plastic wrap, then place it inside a freezer bag. It can be frozen for up to 3 months. Thaw overnight in the fridge for best results, then bring to room temperature before serving.

Reheating

To refresh the cake’s softness, warm individual slices in the microwave for about 15 to 20 seconds. This little heat burst brings out the buttery richness and coconut aroma—almost like freshly baked. Avoid overheating to prevent drying it out.

FAQs

Can I use shredded coconut instead of desiccated coconut?

Yes, you can substitute shredded coconut, keeping in mind it might add a bit more moisture and texture. Desiccated coconut is finer and drier, so shredded will make your cake a little more rustic in texture but equally delicious.

Is it possible to make this Coconut Pound Loaf Cake dairy-free?

Absolutely! You can replace the butter with a plant-based margarine and ensure your coconut milk is full-fat and unsweetened for best flavor. This keeps the cake moist and rich while accommodating dairy restrictions.

Can I add nuts to the batter?

Definitely! Chopped macadamia nuts or toasted pecans complement the coconut beautifully and add a lovely crunch. Add about half a cup folded into the batter just before baking.

What’s the best way to make the toasted coconut topping?

Simply spread fresh coconut flakes on a baking sheet and toast in a preheated oven at 175°C (350°F) for 5 to 7 minutes. Watch carefully to prevent burning; they should be golden and fragrant.

Can I make this cake gluten-free?

Yes, by swapping all-purpose flour with a gluten-free flour blend that includes xanthan gum, you can make a gluten-free version. Just make sure your baking powder is gluten-free as well.

Final Thoughts

This Coconut Pound Loaf Cake is a true crowd-pleaser that brings tropical sunshine into your kitchen no matter the season. Its buttery texture combined with coconut’s natural sweetness makes it hard to resist. I can’t wait for you to try this recipe and see how quickly it becomes a favorite in your home too. Enjoy every delicious slice!