This coconut pound cake is a tender, moist layer cake infused with coconut extract and heavy cream, topped with toasted shredded coconut and a light powdered sugar glaze. It's a classic American cake that delivers rich coconut flavor in every slice.
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Preheat oven to 325°F. Generously grease a bundt pan with butter and line the bottom with a piece of parchment paper.
In the bowl of a stand mixer, cream together the softened butter and granulated sugar on low speed, then increase to medium-high until light and fluffy.
Add the eggs one at a time, beating for about 30 seconds after each addition until fully incorporated.
On low speed, add half of the flour, followed by half of the heavy whipping cream. Mix until just combined.
Increase the mixer speed and beat for one minute.
Reduce speed to low and mix in the lemon juice and 1 tsp of coconut extract.
Add the remaining flour, followed by the remaining heavy whipping cream, and mix on low until just combined. Do not overmix.
Remove the bowl from the mixer and gently fold in 1 cup of shredded coconut with a spatula.
Pour the batter into the prepared bundt pan and spread evenly.
Bake for approximately 1 hour and 10-15 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
While the cake cools, toast the remaining 1/2 cup of shredded coconut until lightly golden.
To make the glaze, whisk together the powdered sugar, milk, and 1/2 tsp of coconut extract in a small bowl until smooth.
Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.
Sprinkle the toasted coconut over the glaze before it sets.
Slice and serve, optionally with a dollop of whipped cream and fresh strawberries.
Store cooled cake wrapped tightly at room temperature for 2 days or refrigerated for up to 5 days. Reheat slices in a 300°F oven for 5–10 minutes if desired.
stand mixer or hand mixer · bundt pan or loaf pan
Coconut extract infuses the batter with concentrated coconut flavor throughout the cake, while toasted shredded coconut adds texture and visual appeal on top.
Yes. Bake and cool completely, wrap tightly, and store at room temperature for 2 days or refrigerate for up to 5 days. Add the glaze and toasted coconut topping just before serving.
A small amount of lemon juice brightens the coconut flavor and balances the sweetness without making the cake taste lemony.
Spread shredded coconut on a baking sheet and toast at 325°F for 3–5 minutes, stirring occasionally, until light golden. Watch closely to prevent burning.
This version uses heavy whipping cream for moisture and tenderness, plus coconut extract and shredded coconut for distinct coconut flavor.
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