Coconut Pound Cake {& What Pound Cake Heartbreak Looks Like}

March 15, 2015
Loaded with fabulous coconut flavor and topped with white chocolate sprinkled with more coconut, this Coconut Pound Cake is the perfect moist-and-tender dessert or after-school snack for coconut lovers.

Coconut Pound Cake Image

Pound cake is one of my husband Mark's absolute favorite foods.

Which probably stems from the fact that, growing up, his mother made a pound cake almost every week for he and his brother to snack on.  Yes, she'd whip up at least  one classic vanilla pound cake a week.  Doesn't that just sound like the perfect after-school snack?

Mark's mom is such a pound cake superstar, that for the longest time I didn't even want to attempt to make one for him.  I mean, how could I possibly make a pound cake that could live up to the moist, tender, and delicious cake from his mom he'd been eating all his life?

Loaded with coconut, topped with white chocolate drizzle, and studded with more  coconut, this Coconut Pound Cake does not disappoint.

But then I tried ... with his mom's recipe ... and I am happy to say I can now bake up a pound cake just like his mom's!

And of course, then I had to play with the recipe.  Because that's just what I do.  One of the most fabulous creations to result from my playing? ~ this amazingly delicious Coconut Pound Cake!

Because coconut is one of my husband's other favorite foods.  So we just had  to put his mom's pound cake and coconut together ... all while maintaining the tender crumb and moistness of Mark's mom's original cake.

Loaded with coconut, topped with white chocolate drizzle, and studded with more  coconut, this Coconut Pound Cake does not disappoint.  Great coconut flavor.  And the moist, tender cake Mark grew up with.

Coconut Pound Cake with White Chocolate Frosting Image

Now, I don't know about you, but whenever I bake a pound cake, I have that little fear lurking in the back of my mind.

You know the one, right?

That fear that the beautiful golden cake you've just so lovingly created ... won't come out of the pan.

Every time, I have that little moment of mini-panic when I turn that pan over, inverting it on top of my cooling rack to gently shake the still-warm freshly-baked cake out from the confines of its baking pan.  "Please, oh please, let the cake turn loose," I always think to myself.

And though rare, every now and then, my friends - that beautiful golden cake does not  turn loose.  Resulting in the dreaded pound cake heartbreak ...

Pound Cake Fail - Stuck in Baking Pan Image

But what is the cure for this dreaded pound cake heartbreak affliction?  How do we prevent the sinking feeling of our beautiful cake not turning loose from the pan?  How do we rid ourselves of pound cake heartbreak forever?

Fortunately, it's quite simple.

Grease and FLOUR that pan, my friends.  Don't skip the flour.

The answer is - FLOUR!

Grease and FLOUR that pan, my friends.  Don't skip the flour.

If you use butter or shortening to grease your pan, be absolutely sure to then sprinkle the pan with flour and tap out the excess.  If you use non-stick spray (like I do), be absolutely  sure it's the non-stick baking  spray with flour.  Don't grab that regular no-flour non-stick cooking spray.

Cut Coconut Pound Cake Image

Use that flour ... and your pound cake will turn loose from the pan beautifully.

And you'll have one beautiful pound cake, all ready to be sliced up for dessert.  Or, like my mother-in-law did, for the perfect after-school snack.

And thankfully, with no pound cake heartbreak involved.

Check out these other super-tasty cake recipes:
Slice of Coconut Pound Cake Plated Image
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pound cake recipe, coconut pound cake recipe
Yield: about 12-16 servings

Coconut Pound Cake

Loaded with fabulous coconut flavor and topped with white chocolate sprinkled with more coconut, this Coconut Pound Cake is the perfect moist-and-tender dessert or after-school snack for coconut lovers.
prep time: 30 Mcook time: 1 H & 30 Mtotal time: 1 H & 60 M


  • 3 c. granulated sugar
  • 1/2 lb. (2 sticks) unsalted butter, softened
  • 2 T. Crisco shortening
  • 6 eggs
  • 1/4 tsp. vanilla extract
  • 1 tsp. coconut extract
  • 3 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 c. milk
  • 1 c. shredded coconut
  • 4 oz. white chocolate
  • 1/4 c. shredded coconut {for topping}


How to cook Coconut Pound Cake

For the Pound Cake:
  1. Cream sugar, butter, and Crisco with an electric mixer, about 3-4 minutes. Add vanilla extract, coconut extract, and eggs, beating for a few seconds after the addition of each egg. Beat at medium speed with an electric mixer about 10-15 minutes. Be sure to beat for the full time.
  2. Combine flour and baking powder. With the mixer on low, add flour mixture and milk, alternately, to the creamed sugar and eggs mixture. Mix after each addition until just combined. Gently stir in shredded coconut.
  3. Pour batter into a tube pan or bundt pan that has been generously sprayed with non-stick baking spray with flour {or buttered & floured}. Bake at 325 degrees for 1 to 1 1/2 hours until a toothpick inserted in the top comes out clean. Cool about a 1/2 an hour in the pan; remove cake from pan by inverting pan onto a cooling rack. Cool completely.
For the Topping:
  1. Place white chocolate in a small saucepan over very low heat. Stir constantly until almost completely melted ~ when you see very tiny pieces remaining, remove from heat and continue stirring until completely melted.
  2. Immediately drizzle on top of cooled cake. Sprinkle with additional 1/4 cup shredded coconut.
Created using The Recipes Generator

You might also enjoy these other tasty pound cake creations:


  1. Thank you for the flour tip (btw your cake looks amazing). The first bundt cake I baked, turned out of its tin fine, it just wasn't completely cooked through!! So important to share failures as well as successes, that's how we learn. Next time I bake bundt, I will butter & flour the pan. Sammie

  2. This cake looks lovely. I never tried the flour spray and I will have to check it out.

  3. I heart bundt cakes! This looks like a delicious recipe.

  4. My hubby would love this cake, coconut is his favorite! Oh, I have many cakes not come out! :-) flour is important and so many times I have forgotten it! :-) Thank you so much for sharing this on Making Memories Mondays! :-)
    Cathy@ three kids and a fish

  5. Great looking pound cakes! I made a big beautiful sour cream pound cake for St Patrick's Day dessert. It turned out great. If you do happen to experience pound cake heartbreak- make trifle!

  6. I love bundt cakes. All of these look wonderful! I'd like to invite you to share your post at my Friday Favorites party!

  7. This looks incredible! I'm drooling right now. Pinned and tweeted. We are so thrilled to have you at our party. Please stop by on Monday at 7, so we can see your amazing projects. Lou Lou Girls

  8. Your Coconut Pound Cake looks great, I love Coconut. Your post is awesome and thanks so much for sharing it with Full Plate Thursday!
    Happy Spring!
    Miz Helen

  9. Two of my favorite things - coconut and pound cake. It's the perfect marriage! Thanks for linking to Show Me Saturday. Pinned.

  10. What a beautiful pound cake! My family would love this! Would you believe I don't have a bundt pan?! I need to get one! Thanks for sharing this yummy dessert with us at #FoodieFriDIY! Sending some foodie love your way!

  11. Found this pound cake on Pinterest and I am definitely pleased with it. I made it for Easter and it was one of the best pound cakes I have ever tasted. I took half of it to work on Monday and my coworkers devoured it. Everyone who has tasted this pound cake has absolutely loved it! Even my kids who don't like coconut! Great recipe. I'll definitely be looking through more of your recipes.

    1. I forgot to mention, I didn't make the glaze for it (I can't have chocolate) and it certainly wasn't missed. Absolutely perfect on it's own.

  12. how can i change the recipe to using coconut flour. How would that change the amount of ingredients?

  13. Along with flour I have found it's important to turn the pan both ways when distributing the flour. If you only go one way, the flour won't cling to both sides of the bunt form and sticking is sure to happen.


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