Coconut Pound Cake

This Coconut Pound Cake is the perfect treat to enjoy in the morning with a cup of coffee, after dinner with a glass of milk or tea – or anytime you’re craving a bit of buttery deliciousness! This simple recipe can be made from items that most people have in their pantry. It combines the flavors of coconut, vanilla, and butter to make an easy, delicious delicacy that the whole family can enjoy.

Coconut Pound Cake Coconut Pound Cake

Loaf Cake

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup sweetened flaked coconut
  • 1 cup sugar divided (1/4 cup; 3/4 cup)
  • ½ cup (1 stick) Challenge Unsalted Butter, melted
  • 3 eggs
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • ½ cup milk


  • 2 Tablespoons Challenge butter, melted
  • ½ cup powdered sugar
  • 1 teaspoon coconut extract
  • ½ teaspoon vanilla extract
  • 1 Tablespoon milk or cream


  • ½ cup toasted sweetened coconut flakes


  • 1
    Preheat oven to 350°F and line a 9"x 5" loaf pan with parchment paper (or lightly grease the pan with butter).
  • 2
    In a medium bowl, whisk the flour, baking powder and salt. Set aside.
  • 3
    Blend ½ cup coconut in a food processor along with ¼ cup of sugar and set aside.
  • 4
    Using an electric mixer, blend together the melted butter and ¾ cup sugar. Add eggs one at a time, blending for 10-15 seconds between each egg.
  • 5
    Add the bowl of blended coconut and sugar and stir until well combined.
  • 6
    Add coconut extract and vanilla extract.
  • 7
    While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk). Stop mixing as soon as it's combined.
  • 8
    Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
  • 9
    Cool the loaf cake in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below to catch the glaze.
  • 10
    After the cake has baked, leave the oven on but reduce the temperature to 300°F. Spread ½ cup of coconut onto a baking sheet and bake for 3-4 minutes, watching it closely. Remove from oven to cool.
  • 11
    Whisk the glaze ingredients together. Depending on how hot the butter was, the glaze may be thin. Allow to cool a few minutes until the desired consistency is reached, then pour glaze over the loaf cake.
  • 12
    Sprinkle toasted coconut over the top of the cake.
  • 13
    Allow the glaze to set up a few minutes, then slice and enjoy!
  • !
    If you do not have a food processor, you may skip the step of blending the coconut and sugar and simply add those ingredients after the eggs. Processing the coconut and the sugar makes it much easier to get perfectly neat slices of cake, but the cake will be delicious either way.

Recipe By

Glorious Treats

Glory Albin is a wife, mother, and also a few other things... a baker, crafter, photographer, floral designer, and an obsessive party planner. She loves color, design, and sweets... and really loves bringing all three of those things together! Visit her blog at