There’s just something about a good pound cake that wraps you in warmth, but when you add coconut cream into the mix, it feels like a tropical vacation inside your kitchen! This cake is rich, buttery, and oh-so-moist, with just the right hint of coconut that makes every bite sing. I still remember the first time I tried making one—I was skeptical about swapping heavy cream for coconut cream, but the results? Absolutely dreamy. The smell of toasted coconut mingling with the golden crumb baking away in the oven instantly becomes an irresistible invitation for the whole family to gather around. Trust me, once you try this, you’ll want to whip it up again and again.
Quick Facts
Yield: Serves 10–12
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Ingredients
For the Main Dish:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 cup coconut cream (not coconut milk—use the thick stuff!)
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup shredded sweetened coconut (optional, for texture)
How I Make It
Step 1:
Start by preheating your oven to 325°F and greasing a 10-inch bundt or loaf pan well. I usually use softened unsalted butter plus a light dusting of flour or a non-stick spray to make sure the cake releases easily.
Step 2:
Using a stand mixer or hand mixer, beat the butter and sugar together until the mixture is light, fluffy, and pale—this usually takes about 4–5 minutes. This step is crucial for creating that melt-in-your-mouth texture.
Step 3:
One at a time, add the eggs, beating well after each addition. If the batter looks like it’s curdling a bit, don’t worry; the coconut cream will bring it all back together.
Step 4:
Mix in the vanilla extract and coconut cream until fully incorporated. This is where the magic happens—the coconut cream lends a rich moistness that sets this cake apart.
Step 5:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, folding gently just until combined. Overmixing will lead to a tough cake, so stop once everything is just blended.
Step 6:
Fold in the shredded coconut if you want extra texture, pour the batter into your prepared pan, and smooth the top. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Variations & Tips
Swap half the all-purpose flour with cake flour for an even lighter crumb.
Toast the shredded coconut and sprinkle it on top before baking for a crunchy finish.
Use coconut extract instead of vanilla for a more intense coconut flavor.
For a tropical twist, drizzle with a lime glaze (powdered sugar + fresh lime juice) once cooled.
If your batter feels too thick, add a splash more coconut cream or full-fat milk to loosen it a bit.
Don’t skip softening your butter—it helps trap air and gives you that perfect rise.
How I Like to Serve It
This pound cake shines as a simple afternoon treat with a cup of coffee or tea. For summer, I love a scoop of vanilla ice cream and fresh tropical fruit on the side. It’s also a lovely dessert for holiday dinners when you want something rich but not too heavy—pair it with a drizzle of caramel or a dusting of powdered sugar for extra flair.
Notes
Store leftovers tightly wrapped at room temperature for up to 3 days or freeze slices individually for up to 2 months.
Reheat gently in the microwave for 15-20 seconds to bring back that fresh-baked softness.
Closing: This Coconut Cream Pound Cake is one of those reliable recipes that feels like a warm hug every time you slice into it—rich, tender, and simply unforgettable.
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
