If you have a craving for a dessert that feels like a tropical vacation in every bite, then you are absolutely going to adore this Ultra Moist Coconut Pound Cake with Glaze. This cake is the perfect marriage of rich, buttery pound cake and the unmistakable sweet, nutty flavor of coconut. Each forkful melts in your mouth, boasting a tender crumb soaked with just the right balance of coconut milk and a luscious glaze that brings everything home. Whether you’re baking for a special occasion or craving a soul-soothing treat, this is the kind of recipe that you’ll want to keep close forever.

Ingredients You’ll Need

These ingredients may seem simple, but they work harmoniously to create texture, taste, and that signature coconut flavor that makes this pound cake unforgettable. Each item is thoughtfully chosen to enhance the moistness, the crumb, and the dazzling layer of glaze that crowns the cake.

2 cups all-purpose flour: The foundation that gives the cake structure without weighing it down.
2 teaspoons baking powder: Helps the cake rise perfectly for a light and fluffy texture.
1/2 teaspoon salt: Amplifies flavors and balances out the sweetness.
1½ cups granulated sugar: Sweetens the cake just right and aids in moistness.
3/4 cup unsalted butter (1½ sticks): Adds a rich, creamy fat component essential for that tender crumb.
3 eggs (room temperature): Bind everything together and contribute to the cake’s stability.
1 teaspoon pure vanilla extract: Adds a warm, familiar flavor background.
1 tablespoon pure coconut extract: The star ingredient that infuses irresistible coconut aroma and taste.
1/2 cup canned coconut milk (unsweetened): Infuses moist coconut flavor and keeps the texture silky.
1/2 cup whole milk: Balances the batter’s moisture perfectly.
1/2 cup shredded coconut flakes: Adds chew and bursts of coconut flavor throughout the cake.
For the Glaze: 2 cups powdered sugar, 1/4 cup whole milk, a pinch of salt, 1 teaspoon coconut extract, 1/2 teaspoon vanilla extract, and 1 cup shredded coconut flakes for that finishing coconut crunch.

How to Make Ultra Moist Coconut Pound Cake with Glaze

Step 1: Prep Your Pan and Oven

Start by heating your oven to 325 degrees Fahrenheit. Then, generously grease and flour your 9×5 inch loaf pan so the cake slides out effortlessly once baked. This step sets the stage for a perfectly shaped cake you’ll be proud to slice and serve.

Step 2: Mix Your Dry Ingredients

Whisk together the all-purpose flour, baking powder, and salt in a large bowl. This ensures your rising agents and seasoning are evenly distributed, so your cake rises beautifully without pockets of any ingredient.

Step 3: Cream Butter and Sugar

Using a stand mixer or hand mixer, cream the unsalted butter and granulated sugar on low speed until they are combined well. This creates a creamy base which traps air and contributes to the ultra moist texture that defines this pound cake.

Step 4: Incorporate Eggs and Extracts

Add your eggs one at a time, mixing gently but thoroughly after each addition. Then stir in the vanilla and coconut extracts, infusing the batter with their aromatic and flavorful magic. Keep in mind that extracts vary in potency, so adjust the coconut extract amount to your taste preference.

Step 5: Combine Dry and Wet Ingredients Alternately

Now, slowly add the dry mixture to the creamed butter and eggs, alternating with the coconut milk and whole milk. This method helps maintain batter fluffiness while ensuring all ingredients are well incorporated.

Step 6: Fold in Shredded Coconut Flakes

Gently fold in the shredded coconut flakes to add delightful texture and pockets of coconut flavor throughout the cake—this little touch really takes the cake to the next level.

Step 7: Bake and Monitor

Pour the batter into your prepared pan and give it a gentle shake to level the surface. Bake for about 1 hour and 15-20 minutes, but keep an eye starting at the 60-minute mark. If the top starts browning too much, tent it with aluminum foil to keep it from burning. The cake is done when a toothpick comes out clean or with moist crumbs clinging gently.

Step 8: Cool and Glaze

Once baked, transfer the cake to a cooling rack and allow it to cool in the pan for a bit—it will keep cooking slightly as it cools. Remove it from the pan and let it cool completely. Meanwhile, prepare the glaze by whisking powdered sugar, milk, coconut extract, vanilla extract, and a pinch of salt until silky smooth.

Step 9: Glaze and Garnish

Pour half the glaze over the cooled cake, then sprinkle generously with shredded coconut flakes. Wait for that glaze to set before drizzling with the remaining glaze. Let it harden fully to create a beautiful, flavorful shell that contrasts the soft crumb inside.

How to Serve Ultra Moist Coconut Pound Cake with Glaze

Garnishes

To highlight the tropical flavors, garnish your cake with extra toasted coconut flakes or even a few fresh edible flowers. The flakes not only enhance the coconut flavor but add a lovely crunch that makes every bite exciting.

Side Dishes

Serve slices of this pound cake alongside fresh berries or a dollop of lightly whipped cream for a refreshing balance. A scoop of vanilla or coconut ice cream also pairs perfectly, making your dessert feel like an indulgent treat at a beachside café.

Creative Ways to Present

For a show-stopping presentation, slice the cake into thick wedges and serve on a rustic wooden board. Drizzle with extra glaze and scatter toasted coconut and edible flowers around. You can also serve mini slices with a tropical fruit salsa for a fun party platter featuring multiple textures and flavors.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply wrap the cake tightly in plastic wrap or store it in an airtight container. This will keep it fresh and moist for up to 4 days at room temperature — perfect for savoring a slice (or two) the next day.

Freezing

You can freeze slices of the cake individually or the whole loaf wrapped securely in plastic wrap and then foil. It freezes well for up to 3 months. Thaw overnight in the fridge to preserve that excellent moist texture and coconut flavor.

Reheating

To revive the cake’s soft crumb, heat slices gently in a microwave for 15 to 20 seconds or warm them in a low oven (about 300°F) for 10 minutes. Adding a small dab of butter before warming can make it taste freshly baked all over again.

FAQs

Can I use light coconut milk instead of full-fat?

While light coconut milk may reduce some richness, you can use it if you prefer a lighter cake. Just know it might not be as ultra moist or flavorful compared to the full-fat version, so consider balancing this with the butter amount.

Is shredded coconut necessary in the batter?

Yes, shredded coconut flakes add texture and pockets of chewy coconut flavor that elevate the cake. You can toast them slightly before folding in for an added nutty aroma if you like.

Can I make this cake dairy-free?

To make this dairy-free, substitute the butter with a plant-based alternative and use coconut milk in place of whole milk. The coconut character will remain strong, and the cake will still be moist and delicious.

How thick should I slice the pound cake?

Slicing the cake about 1 to 1.5 inches thick strikes the perfect balance between holding together and enjoying full flavor in each bite. Thicker slices are great for sharing or serving with accompaniments.

Why should I cover the cake during baking sometimes?

Covering the cake with foil prevents the top from over-browning while ensuring the inside continues baking fully. This keeps your cake looking golden but not burnt, maintaining that lovely ultra moist texture.

Final Thoughts

This Ultra Moist Coconut Pound Cake with Glaze is such a joyful recipe to have in your baking repertoire. It’s straightforward, comforting, and flaunts the tropical coconut flair with every tender slice. I promise, once you try this cake, it’ll become your go-to for celebrations or whenever you want to treat yourself with a deliciously moist and flavorful cake. Happy baking, and enjoy every bite of this coconut dream!

Ultra Moist Coconut Pound Cake with Glaze