Coconut Pound Cake (Using Coconut Milk) Recipe

Name: Coconut Pound Cake (Using Coconut Milk)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 2 cups all-purpose flour; 3/4 cup butter, softened; 3/4 cup coconut milk, unsweetened; 1/2 cup shredded coconut, unsweetened; 1 3/4 cups sugar; 1 tablespoon pure vanilla extract; 3/4 teaspoon baking powder; 1/4 teaspoon salt; Optional Brown Sugar-Toasted Coconut Glaze; 3 tablespoons butter; 1/4 cup brown sugar; 1/2 teaspoon vanilla; 1/2 cup coconut, toasted; optional; 2 tablespoons coconut milk

Servings: persons

4 eggs
2 cups all-purpose flour
3/4 cup butter, softened
3/4 cup coconut milk, unsweetened
1/2 cup shredded coconut, unsweetened
1 3/4 cups sugar
1 tablespoon pure vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
Optional Brown Sugar-Toasted Coconut Glaze
3 tablespoons butter
1/4 cup brown sugar
1/2 teaspoon vanilla
1/2 cup coconut, toasted
optional
2 tablespoons coconut milk

1
Preheat over to 325 degrees.
2
Greese and flour 1 loaf pan, set aside.
3
In a mixing bowl, mix softened butter and sugar together until fluffy.
4
In a seperate small bowl, mix together flour, salt, baking powder, and shredded coconut.
5
Add eggs, one at a time into butter/sugar mixture. Mix well.
6
Add vanilla, then add coconut milk, alternating with flour/coconut mixture (this will prevent lumps).
7
Pour batter into loaf pan and bake for 1 - 1 1/4 hours.
8
If you wish to use the glaze, heat a sauce pan to medium high heat, add butter and brown sugar. Stirring constantly, once brown sugar has dissolved add the toasted coconut, vanilla and if desired 2 TBSP coconut milk. Remove from heat and allow to slightly cool. Stir just before pouring over cooled cake.

1179

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 eggs, 2 cups all-purpose flour, 3/4 cup butter, softened, 3/4 cup coconut milk, unsweetened, and more.

Yes, Coconut Pound Cake (Using Coconut Milk) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Pound Cake (Using Coconut Milk)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions