Coconut Pound Cake

Coconut Pound Cake

50 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    1 h 1 m
  • Ready In

    1 h 25 m
Janie Carter
Recipe by  Janie Carter

“My grandchildren love this cake.”

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Adjust Servings

Original recipe yields 1 -10 inch tube pan



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  2. In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
  3. In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.
  4. Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.
  5. To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon coconut extract, and walnuts. Boil for 1 minute, and pour over still warm cake.

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Reviews (50)

Rate This Recipe


Great cake! I just didn't like the glaze - I would definitely make this cake again, just using a powdered sugar glaze instead. Thanks for the recipe!!



This is just like my grandmother's cake with a few exceptions - her recipe calls for crisco instead of butter, buttermilk in place of the milk, more coconut extract (a tablespoon), and no nuts in the glaze. Instead, you poke holes all in the cake with a toothpick and pour the glaze on top of the cake so that as much of the glaze as possible is absorbed into the cake instead of sitting on the botth of the dish - doing it this way makes the cake supermoist and flavorful! Excellent!!



Yum! This cake is even better the day after it's baked. The crunchiness that the glaze adds is unexpected, but welcome. Definitely a keeper. My only suggestion would be to add a little more coconut extract to the batter.

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Amount Per Serving (14 total)

  • Calories
  • 438 cal
  • 22%
  • Fat
  • 20 g
  • 31%
  • Carbs
  • 61.4 g
  • 20%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 111 mg
  • 37%
  • Sodium
  • 195 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Five Flavor Pound Cake I


next recipe:

Sour Cream Pound Cake