If you are ready to dive into a slice of tropical heaven, this Triple Coconut Pound Cake Recipe is your ticket to bliss. Bursting with layers of coconut flavor in every bite, this cake is rich, moist, and utterly irresistible. The combination of creamy coconut milk, shredded coconut, and coconut extract creates an unforgettable dessert that feels like a warm hug from the islands. Perfect for any occasion, this recipe brings a delightful twist to the classic pound cake, making it a beloved treat you’ll want to share again and again.
Ingredients You’ll Need
Getting these ingredients together is a breeze, and each one plays a key role in creating the magic of this cake. From the creamy softness brought by butter and coconut milk to the delicate sweetness of shredded coconut, every element adds a special touch of texture, flavor, and moisture to your loaf.
- Unsalted butter (1 cup or 2 sticks): Softened butter gives the cake its signature tender crumb and richness.
- Granulated sugar (1 ¾ cups): Sweetens and helps create a light, fluffy batter when creamed with the butter.
- Large eggs (4, room temperature): Eggs bind the cake together and provide structure for the perfect rise.
- Coconut extract (1 ½ teaspoons): Packs a powerful punch of coconut flavor that ties the whole cake together.
- All-purpose flour (2 cups): The base for your cake, providing the necessary structure without heaviness.
- Baking powder (½ teaspoon): Helps the cake rise just right for a soft, spongy texture.
- Salt (½ teaspoon): Balances the sweetness and enhances all the flavors.
- Canned full-fat coconut milk (½ cup): Adds moisture and a silky, tropical richness that’s key to the cake’s moistness.
- Sweetened shredded coconut (1 cup): Adds bursts of chewy texture and extra coconut goodness throughout.
- Powdered sugar (1 cup) for glaze: Creates a sweet, smooth coating that enhances flavor without overpowering.
- Coconut milk (2 to 3 tablespoons) for glaze: Thins the glaze to just the right consistency for drizzling.
- Extra coconut extract (¼ teaspoon) for glaze: Amplifies the coconut flavor in the glaze for a final touch.
- Optional shredded coconut for topping: Adds attractive texture and cravable coconut crunch on top.
How to Make Triple Coconut Pound Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 325°F (163°C). Grease a 9×5-inch loaf pan generously and line it with parchment paper, remembering to leave an overhang. This little trick ensures you can lift your cake out effortlessly once it’s baked, making your life way easier.
Step 2: Cream Butter and Sugar
Using a stand mixer or a hand mixer, beat your softened butter and granulated sugar on medium-high speed for about 3 to 4 minutes. You’ll want the mixture to become light, fluffy, and pale—a sure sign that you’ve incorporated plenty of air. This step is critical as it lays the foundation for that perfect fluffy texture in your Triple Coconut Pound Cake Recipe.
Step 3: Add Eggs and Coconut Extract
One by one, add your eggs to the creamed butter and sugar, beating well after each addition. This helps the batter emulsify beautifully. Then pour in the coconut extract, bringing that distinct island flair straight into your bowl with every stir.
Step 4: Mix Dry Ingredients Separately
In a different bowl, whisk together the all-purpose flour, baking powder, and salt. Keeping these dry ingredients combined ensures even distribution when incorporating them into your wet ingredients later.
Step 5: Combine Dry and Wet Ingredients
Now the fun part—add your dry ingredients to the butter mixture in three parts, alternating with the coconut milk. Begin and end with the dry ingredients. Mix gently and on low speed to avoid overworking the batter, which could result in a dense cake. You want everything just combined for that light and tender crumb.
Step 6: Fold in Shredded Coconut
Take out your rubber spatula and gently fold in the shredded coconut. This folds in little pockets of chewy coconut texture and adds those delightful tropical bites throughout your pound cake. It’s the signature element that really sets this recipe apart.
Step 7: Bake to Perfection
Pour your batter into the prepared loaf pan, smoothing the top with a spatula. Place it in your oven and bake for 60 to 70 minutes. Around the 50-minute mark, peek in to check on it: if the top is browning too fast, tent some foil on top to protect without losing heat. A toothpick inserted into the center should come out clean when the cake is perfectly baked.
Step 8: Cool and Glaze
Let the cake cool in the pan for 15 minutes before gently lifting it out with that parchment overhang and placing it on a wire rack. When fully cool, whisk together powdered sugar, a few tablespoons of coconut milk, and coconut extract until smooth. Drizzle this luscious glaze over your cake, allowing it to creep down the edges. Sprinkle extra shredded coconut on top if you want to add a pretty and delicious finishing touch.
How to Serve Triple Coconut Pound Cake Recipe
Garnishes
Enhance this cake’s coconut vibes with toasted coconut flakes sprinkled on top or a light dusting of powdered sugar. For a refreshing counterpoint, add slices of fresh pineapple or mango on the side to brighten each bite.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream, especially when lightly sweetened with coconut cream. For a brunch twist, serve alongside fresh fruit salad or a tropical fruit compote to bring even more sunshine to your plate.
Creative Ways to Present
To wow your guests, slice the pound cake and serve it as elegant mini trifles layered with coconut pudding and toasted coconut. Alternatively, transform it into delicate tea sandwiches by cutting thin slices and topping with cream cheese and pineapple jam—a perfect option for your next gathering.
Make Ahead and Storage
Storing Leftovers
Wrap the cooled cake tightly in plastic wrap and store it at room temperature for up to three days. The cake stays incredibly moist thanks to the coconut milk, so no need to refrigerate unless your kitchen is warm.
Freezing
If you want to keep the Triple Coconut Pound Cake Recipe fresh longer, wrap it carefully in plastic wrap and then foil before freezing. It freezes well for up to two months. When you’re ready to enjoy, thaw overnight in the refrigerator for best texture and flavor.
Reheating
Warm slices gently in a microwave for about 15 seconds or in a low-heat oven for a few minutes. Reheating revives the soft, moist crumb and brings out the coconut aroma beautifully. Adding a little butter or coconut cream on the side creates a perfect cozy treat.
FAQs
Can I use light coconut milk instead of full-fat?
While light coconut milk can be used, full-fat coconut milk adds more richness and moisture, contributing significantly to the cake’s tender texture and intense coconut flavor.
Is shredded coconut necessary or can I omit it?
The shredded coconut is key to the texture and coconut experience in this recipe, but if you prefer a smoother cake, you can reduce it or omit it—just expect less chewiness and coconut bursts.
Can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free blend that includes xanthan gum. Baking times may vary, so keep an eye on doneness.
How long does this cake stay fresh?
Stored properly at room temperature, this cake stays fresh and moist for about three days. Refrigeration can extend its life but may dry out the texture slightly.
Can I use almond or vanilla extract instead of coconut extract?
You can substitute with vanilla or almond extract, but the iconic coconut flavor will be milder. For the full Triple Coconut Pound Cake Recipe experience, coconut extract is recommended.
Final Thoughts
This Triple Coconut Pound Cake Recipe is truly a celebration of everything coconut and a delightful way to bring a taste of the tropics into your kitchen. Whether you’re baking for a special occasion or treating yourself, it’s guaranteed to impress and satisfy. Give it a try and watch how this cake quickly becomes one of your favorite go-to recipes for an irresistible slice of coconut joy.
Print
Triple Coconut Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 standard 9×5-inch loaf (about 10-12 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Triple Coconut Pound Cake is a moist, flavorful loaf bursting with rich coconut aroma from coconut extract, coconut milk, and shredded coconut. The dense, buttery pound cake is enhanced with a luscious coconut glaze and topped with extra coconut for a perfect tropical twist. Ideal for dessert or afternoon tea, this pound cake offers a delightful texture and intense coconut flavor in every bite.
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 ½ teaspoons coconut extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup canned full-fat coconut milk (shake well before using)
- 1 cup sweetened shredded coconut
For the Coconut Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons coconut milk
- ¼ teaspoon coconut extract
- Optional: extra shredded coconut for topping
Instructions
- Preheat and Prep: Preheat the oven to 325°F (163°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy cake removal.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed for 3–4 minutes until light, fluffy, and pale.
- Add Eggs and Coconut Extract: Add eggs one at a time, beating well after each addition. Mix in the coconut extract until the batter is smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt until combined evenly.
- Combine Wet and Dry: Add the dry ingredients to the butter mixture in three batches, alternating with the coconut milk. Start and end with dry ingredients. Mix on low speed until just combined, taking care not to overmix.
- Fold in Coconut: Gently fold in the shredded coconut using a rubber spatula until distributed evenly.
- Bake: Pour batter into the prepared loaf pan and smooth the top. Bake 60–70 minutes or until a toothpick inserted in the center comes out clean. Check at 50 minutes; tent with foil if top browns too quickly.
- Cool and Glaze: Cool cake in pan for 15 minutes, then remove and cool completely on a wire rack. Whisk powdered sugar, coconut milk, and coconut extract until smooth for glaze. Drizzle over cooled cake and sprinkle with extra shredded coconut if desired.
Notes
- Ensure eggs are at room temperature for better cake texture.
- Do not overmix the batter to keep the cake tender.
- Shaking the coconut milk before measuring ensures proper consistency.
- Check cake doneness with a toothpick starting at 60 minutes to avoid overbaking.
- Using parchment paper in the pan helps with easy cake removal.
- The glaze can be adjusted by adding more or less coconut milk to achieve the desired consistency.
