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

Recipe Summary

prep:
15 mins
cook:
1 hr 20 mins
total:
1 hr 35 mins
Servings:
16
Yield:
1 - 10 inch tube pan
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Ingredients

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

Directions

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

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  • 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.

Note

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 13% DV; carbohydrates 60.7g 20% DV; fat 21.1g 32% DV; cholesterol 115.7mg 39% DV; sodium 191.5mg 8% DV. Full Nutrition
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Reviews (355)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/23/2008
This cake is truly excellent. Be sure to beat the sugar/butter for about 7 minutes to ensure enough air is incorporated. Also, I use dessicated coconut (I buy it online) and it makes a WONDERFUL improvement - none of that "chew chew chew" feeling with the supermarket kind. Has a stronger coconut taste, and lends a firmness that makes this wonderful cake even better! Read More
(208)

Most helpful critical review

Rating: 3 stars
08/04/2009
A lot of reviewers said was a tad dry, and I agree. Read More
(18)
412 Ratings
  • 5 star values: 270
  • 4 star values: 78
  • 3 star values: 36
  • 2 star values: 17
  • 1 star values: 11
Rating: 5 stars
02/23/2008
This cake is truly excellent. Be sure to beat the sugar/butter for about 7 minutes to ensure enough air is incorporated. Also, I use dessicated coconut (I buy it online) and it makes a WONDERFUL improvement - none of that "chew chew chew" feeling with the supermarket kind. Has a stronger coconut taste, and lends a firmness that makes this wonderful cake even better! Read More
(208)
Rating: 5 stars
06/27/2004
I've made this recipe twice now for company and have had only rave reviews! However, I always end up having to bake it for at 2 hours. ALso, I thought it was just a bit too sweet so the second time I made it I used a half cup less sugar and it tasted wonderful. Read More
(128)
Rating: 5 stars
08/02/2004
This is a fabulous cake! I followed other reviewers' suggestions and it turned out wonderfully. I baked it as a birthday cake, and got tons of compliments. I doubled the amount of coconut extract, reduced the sugar to 2 cups, and pulsed the coconut in the food processor just briefly. I also used Egg Beaters equivalent to 4 of the eggs. Delicious!! Read More
(107)
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Rating: 5 stars
05/11/2011
OMG! This pound cake is awesome! If you love coconut this cake is for you. I followed the recipe exactly and used my Kitchen Aid stand mixer to beat everything so it was nice and fluffy. I also let everything get to room temperature before mixing. It baked up beautifully in exactly 1 hour and 20 minutes and the smell in the house was nothing less than heavenly. Make no mistake, this cake is rich and dense so it's not something you'd make on a regular basis but it definitely fits the bill for special occasions. I served it with fresh strawberries, whipped cream and toasted coconut - YUM! Read More
(93)
Rating: 5 stars
03/06/2008
Great recipe. Just the right amount of coconut flavor. Very moist and great texture. The key is to use real butter and to cream the butter, cream cheese, and sugar until they are truly light and fluffy. I halved the recipe and baked in a loaf pan for 1 hr, 20 mins. Came out great! Read More
(61)
Rating: 5 stars
06/20/2004
I am a die hard coconut fan and this is the most amazing cake i've ever made! My mom and i couldn't wait for it to leave the oven and i was told that i could no longer make that cake in the house....because we'd eat it all!! It has even now been added to the dessert menu at my restaurant as a strawberry shortcake and before the words are even out of my mouth the cake is gone. thank you so much for sharing this recipe! Read More
(59)
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Rating: 5 stars
11/13/2005
We tried this recipe as an entry for the county fair so we baked several over the course of a week. The texture was wonderful and the taste was very "Sara Lee". One caution I would make. Although we cooked it for the full 1 hr and 20 minutes and it appeared to be done by testing with a skewer, when cooled and cut at the fair there were small pockets which were not fully cooked. So my advice would be to bake it 1 hr and 25 minutes. This is wonderful with fresh strawberries or ice cream. It freezes well too. Read More
(43)
Rating: 5 stars
12/02/2011
This was a hit for Thanksgiving. I did make the following changes per my Granny's recipe along with other reviewers' comments: 3 sticks of butter vs 2 1 teaspoon of vanilla extract 2 cups of dessicated coconut cake flour 1/8 teaspoon of salt. I also made sure that all ingredients were at room temperature prior to mixing. Also I baked at a temperature of 300 starting in a cool oven (no preheating). This recipe yields enough batter for a bundt pan & a small loaf pan. It was VERY moist & delicious. Read More
(34)
Rating: 5 stars
07/29/2004
This cake is delightful!! I read that others had to cook the cake a bit longer than the recipe called for but I arrived home late. If you just intend to serve it at home or if you are covering the cake with strawberries and cream and presentation isn't as important you might do as I did. I baked it in a 9 x 13 inch pan and it was done in less than an hour. While it cooked I prepared supper and then used the pre-heated oven to cook my dinner. I made the recipe just as given except I did add more coconut extract. To be honest as much as I LOVE the flavor of coconut I wish I had not because I served mine with strawberries and cream and the coconut taste was a little strong. Perhaps alone or with just whipping cream the extra flavor would be more appealing. Thank you for this recipe it is really tasty!! Read More
(32)
Rating: 3 stars
08/04/2009
A lot of reviewers said was a tad dry, and I agree. Read More
(18)
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