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Coconut Pound Cake

Rated as 4.3 out of 5 Stars

"This proven pound cake turns out perfectly moist every time. It doesn't need any frosting, just a dust of confectioners' sugar over the top. --Lazetta Bruce, Minatare, Nebraska"
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Ingredients

1 h 45 m servings
Original recipe yields 12 servings

Directions

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  1. In a mixing bowl, cream butter, shortening, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in extracts. Combine the flour, baking soda and salt; add to creamed mixture. Fold in coconut. Transfer to a greased and floured 10-in. tube pan.
  2. Bake at 325 degrees F for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Reviews

Read all reviews 10
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I'm still working on perfecting poundcake and I'm not quite there yet. This turned out excellent - loved the coconut in it, and the texture, but still didn't rise like I wanted it to...I'm doing...

Most helpful critical review

Mine was okay, but a little too "eggy" and not moist. It wasn't dense like most pound cakes - it was fluffier like a mix between a pound cake and an angel food cake.

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I'm still working on perfecting poundcake and I'm not quite there yet. This turned out excellent - loved the coconut in it, and the texture, but still didn't rise like I wanted it to...I'm doing...

Being the first to review this recipe I must say these are simple ingrediants and I didn't know what to expect. This is a must try and if you don't than you are losing out. Yowza! My husband sai...

Absolutely delicious. I used 1 cup butter instead of butter/shortening combination. I also used frozen coconut which probably made it even moister and therefore required a little longer baking...

I made this recipe this weekend for an Easter dessert and no one could get enough!! It lasts forever and goes a long way. I have had a number of requests for the recipe already!

Mine was okay, but a little too "eggy" and not moist. It wasn't dense like most pound cakes - it was fluffier like a mix between a pound cake and an angel food cake.

Great Cake!!! It is IMPOSSIBLE to mess this up cake. I know... LOL After adding the coconut (and chopped walnuts) I poured the batter into the prepared pan and put it in the oven. As I was cl...

I skipped the 6th egg and also substituted the coconut extract for more vanilla... still tasted great.

I can't wait to bake this Thanksgiving morning! However...I'm going to substitute orange extract for the coconut extract since I'm wanting to bake an orange-coconut pound cake for my dad. I ma...

Yum!!! I baked it in a bundt pan because I don't have a tube pan, but it came out just fine. I had to substitute a little bit of pumpkin cream cheese for the regular cream cheese because I ran o...