Toasted Coconut Pound Cake Recipe

Name: Toasted Coconut Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unsalted butter, room temperature; 2 cups all-purpose flour (spooned and leveled); 1 1/2 teaspoons baking powder; 1/2 teaspoon fine salt; 1 cup granulated sugar; 1 teaspoon pure vanilla extract; 3 large eggs; 1 cup buttermilk, divided; 2 tablespoons buttermilk, divided; 1 1/2 cups sweetened flaked coconut, toasted, divided; 1 cup confectioners' sugar

Servings: persons

3/4 cup unsalted butter, room temperature
2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
1 cup buttermilk, divided
2 tablespoons buttermilk, divided
1 1/2 cups sweetened flaked coconut, toasted, divided
1 cup confectioners' sugar

1
Preheat oven to 350 degrees.
2
Grease and flour a loaf pan.
3
Whisk together flour, baking powder, and salt.
4
In a large mixing bowl with paddle attachment, beat butter and granulated sugar on medium-high until light and fluffy, scraping down bowl as needed.
5
Add vanilla, then eggs, one at a time, beating well and scraping down bowl.
6
With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined.
7
With a rubber spatula, fold in 1 1/4 cups coconut.
8
Transfer batter to pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 minutes.
9
Let cool in pan the remove cake from pan and let cool completely on rack.
10
Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.

1480

kcal

Calories

Fat

148

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

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3/4 cup unsalted butter, room temperature, 2 cups all-purpose flour (spooned and leveled), 1 1/2 teaspoons baking powder, 1/2 teaspoon fine salt, and more.

Yes, Toasted Coconut Pound Cake 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!

Toasted Coconut Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions