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Coconut Pound Cake with Coconut Sugar Glaze

This Coconut Pound Cake is a delicious moist cake with a light coconut flavour. The coconut sugar glaze elevates this cake to the next level.

If you’re looking for a delicious coconut cake, this Coconut Pound Cake is moist and flavourful, and has a delicious Coconut Sugar Glaze drizzled over the top. This is a great cake and one of the easiest to make. It’s wonderful for dessert, or served with coffee and tea with your friends.

Coconut Pound Cake with Coconut Sugar Glaze {A Pretty Life}

Coconut in all the things!

It is a widely known fact that I have a love affair with all things coconut. Coconut cream tarts, coconut in soups, cookies, granola, coconut sugar scrubs, coconut cake, Pina Coladas, coconut coconut coconut. If you do a search for coconut on my site here, the list is like 5 pages long. Can’t get enough. Seriously.

Coconut Pound Cake with Coconut Sugar Glaze {A Pretty Life}

Just a simply delicious moist cake with a light coconut flavour. I can’t even tell you how good it smells as it’s coming out of the oven. You’ll just want to shmoosh your face into the pan. No, you will.

Coconut Pound Cake with Coconut Sugar Glaze {A Pretty Life}

Don’t forget the glaze!

Make sure you add the coconut sugar glaze to this cake! It add extra fantastic coconut flavour and it also adds more moisture to the cake. It’s SO GOOD.

Coconut Pound Cake with Coconut Sugar Glaze {A Pretty Life}

Coconut Pound Cake Recipe Tips:

  • COCONUT MILK: Use unsweetened coconut milk. Mix it well (I like to use a hand blender to do this).
  • PAN SIZE: I use a 10 – 12 cup size pan for my Bundt cake recipes.
  • PREPARING YOUR BUNDT PAN: Make sure you grease the pan so the cake comes out easily. You can butter and flour the pan, but I like to use a flour/oil spray (Pam has a really good one) to prepare all of my pans. Without proper pan preparation your cake will not slide out of the pan easily (or at all).
  • LET IT COOL: Once the cake is baked and removed from the oven, let it rest in the pan for 15 minutes before turning it out onto a plate. If you don’t let it rest, it’s more likely that the cake will stick to your pan on the way out. Sometimes I use my fingers to gently pull the cake away from the edges of the pan before I tip it out.
  • HOW TO REMOVE YOUR CAKE FROM THE PAN: Once the cake has cooled, place a serving plate over the top of the cake pan, then holding the plate tightly to the pan, invert the cake over and the cake should slide out onto the plate. Gently remove the pan
  • SERVING + STORAGE: This cake is best served the day it is made. If you have leftovers, make sure to store them in an air tight container as Bundt cakes dry out easily.
  • Want more coconut flavour? If you’re looking for a stronger coconut flavour, consider adding 1/2 to 1 tsp of coconut extract to the batter mixture.
  • FREEZING: This cake freezes well. Wrap it tightly with plastic wrap and keep in the freezer for about 1 month.
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Coconut Pound Cake with Coconut Sugar Glaze

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This Coconut Pound Cake is a delicious moist cake with a light coconut flavour. The coconut sugar glaze elevates this cake to the next level.

  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Category: Cake
  • Method: Baking

Ingredients

Units Scale

Coconut Cake:

  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 2 cups all purpose flour
  • 4 tsp baking powder
  • 1/2 cup sweetened flaked coconut
  • 1 cup unsweetened coconut milk

Coconut Glaze:

  • 1 cup icing sugar (confectioner’s sugar)
  • 1/4 cup unsweetened coconut milk

Instructions

Coconut Cake:

  1. Preheat your oven to 350 degrees F.
  2. Prepare a Bundt pan by buttering the pan and lightly dusting with flour. Set aside.
  3. Use an electric stand mixer to cream together the butter and sugar.
  4. Add the eggs, one at a time.
  5. Then add vanilla, and mix well.
  6. In a separate bowl, whisk the flour, baking powder and coconut flakes together.
  7. Before adding the coconut milk make sure to mix it well first. I like to use a hand blender to do this, it makes it nice and creamy.
  8. To the butter mix, add 1/3 of the flour mixture, then 1/2 of the coconut milk. Repeat until all combined.
  9. Pour the batter into the prepared pan.
  10. Bake for 45 minutes, or until a toothpick inserted in the centre comes out clean.

Coconut Glaze:

  1. While the cake is baking, stir together the glaze ingredients until smooth. Set aside.

Putting it all together:

  1. Once the cake has baked, let the cake cool for about 10 minutes in the pan, then turn the cake out onto a plate, and drizzle on the coconut glaze, and sprinkle with sweetened shredded coconut. If you like, you can even toast the coconut then sprinkle it on.

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 Thank you for stopping in for cake today! I’m always so happy to have you here. Have a delicious day!

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27 Comments

  1. Can coconut flour and coconut sugar be substituted? Or would that be TOOO much coconut?

    After trying this recipe, I’m going to experiment.

    Also, am I correct in assuming that this would qualify for lactose-free?

    I love baking, Gary

    1. Hi Gary! Unfortunately coconut flour would not work at all in this recipe…it’s such a different flour than all purpose flour and doesn’t substitute well. And I’m not sure coconut sugar would work as well either…it’s consistency is more like brown sugar which doesn’t work well with this recipe.