Rating: 4.5 stars
418 Ratings
  • 5 star values: 277
  • 4 star values: 81
  • 3 star values: 36
  • 2 star values: 15
  • 1 star values: 9

A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers.

Recipe Summary

15 mins
1 hr 20 mins
1 hr 35 mins
1 - 10 inch tube pan


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.

  • In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.

  • Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.


This cake recipe also does well baked in layers. Will make three 8 inch layers, or one 10 inch layer and one 6 inch layer. Reduce baking time if making as a layer cake, but keep the temperature the same. Test for doneness as indicated in recipe.

Nutrition Facts

451 calories; protein 6.2g; carbohydrates 60.7g; fat 21.1g; cholesterol 115.7mg; sodium 191.5mg. Full Nutrition