Moist Coconut Pound Cake Recipe with Coconut Milk

This triple coconut pound cake layers flavor in three ways: shredded coconut, full-fat coconut milk, and coconut glaze. It blends the richness of a coconut cake with the structure of a traditional pound cake. If you’re searching for coconut cake recipes that stay moist and slice cleanly, this is one to bookmark. It holds its shape, delivers strong flavor, and finishes with a smooth, sweet glaze.

Coconut milk replaces traditional dairy here, which keeps the crumb rich and tender without feeling heavy. The butter-to-sugar ratio leans classic: 1 cup butter to 1 3/4 cups sugar. That slightly higher sugar volume gives a more pronounced crust and a balanced sweetness that works with the coconut extract.

A small amount of baking powder helps lighten the batter without compromising the dense pound cake structure. I tested this cake without it, and the difference was noticeable. The lift matters, but too much causes cracks and doming. That 1/2 teaspoon hits the mark.

Ingredient Roles and Why They Matter

I use sweetened shredded coconut because it adds both texture and moisture. Unsweetened coconut can dry the batter and give the crumb a tougher chew. The sweetened version melts into the crumb more evenly, and the sugar helps with browning.

Full-fat coconut milk gives body to the batter and makes the glaze smoother. Low-fat or light versions won’t emulsify well and can leave the cake crumb less consistent. You’ll need to shake the can thoroughly before opening. It separates easily.

Coconut extract builds depth. I use 1 1/2 teaspoons in the batter and just 1/4 teaspoon in the glaze. Too much and the flavor turns sharp. A small amount is enough to highlight the natural sweetness of the coconut without going artificial. If you don’t have it, vanilla can work, but the final result won’t have the same tropical intensity.

Shredded Coconut: The Core Element

Out of all the ingredients, the shredded coconut has the biggest influence on both flavor and texture. It softens as it bakes but doesn’t disappear. That means the loaf has a slight chew in every slice, but without strings or grit. I fold it in at the end by hand so it doesn’t break up from overmixing.

I tested it with both fine and long strands. The fine shreds blend better and keep the batter evenly thick. You can toast it for a deeper flavor, but for this cake, I prefer the natural sweetness and moisture of the raw version. Toasted coconut works better sprinkled on top.

Mixing and Baking: How It Should Look

Once you cream the butter and sugar, the mixture should look pale and fluffy. That stage takes 3 to 4 minutes with a stand mixer on medium-high. Don’t rush it. It sets the foundation for the final texture.

After adding the eggs and extract, the batter turns glossy and thick. Dry ingredients go in next, alternating with the coconut milk. Always start and end with the flour mix. Overmixing here can toughen the crumb. Just blend until you don’t see streaks.

At the final stage, folding in the shredded coconut by hand gives the best texture. The batter should feel thick but spreadable. I use a standard 9×5 loaf pan and line it with parchment for easy release. Bake at 325°F for about 65 minutes, checking at the 50-minute mark for browning.

Signs It’s Ready

The top should be golden and gently domed. A toothpick inserted into the center should come out with just a few moist crumbs. If it comes out wet, give it 5 more minutes.

If it browns too fast on top, lay foil loosely over the loaf around the 50-minute mark. The sides may pull away slightly when the cake is fully baked. That’s a good sign, not a flaw.

Common Issues and Quick Fixes

If the cake sinks, it may be from underbaking or cold eggs. Always bring eggs to room temperature. If the texture feels dry, double-check your coconut milk. It must be full-fat. Light versions don’t deliver the same fat content.

Cracking usually means the oven was too hot or the pan was too close to the top rack. Move it down a notch and check your oven thermometer. If the glaze runs off completely, the cake may have been too warm. Let it cool fully first.

Flavor Variations That Work

Add 1/2 teaspoon lime zest for a coconut-lime twist. You can also fold in 1/2 cup chopped macadamia nuts or white chocolate chips. Both pair well with the coconut base.

For a darker version, replace 1/4 cup of the flour with almond flour and use unsweetened coconut. The crumb turns richer and more toothsome. Another option: swap the glaze with a thin layer of white chocolate ganache and sprinkle toasted coconut on top.

How to Store It

On the counter, it stays soft for 3 days if wrapped well. In the fridge, it lasts 5 to 6 days, but I recommend letting it come to room temperature before serving. It firms up when cold.

To freeze, wrap the loaf tightly in plastic and foil. It keeps for 2 months. Thaw in the fridge overnight. I like to toast individual slices briefly if I freeze them glazed.

Notes from Testing

Use parchment with overhangs. It makes lifting the cake cleaner. Shake the coconut milk thoroughly before opening. If there are large solid parts, stir well before measuring. Let the cake cool completely before glazing. Warm cake will melt the glaze and make it run.

If you prefer lighter texture, beat the eggs a full 30 seconds before adding to the batter. It helps trap air. A metal loaf pan bakes more evenly than ceramic or glass in my tests.

Save This Recipe and Share Your Twist

Save this Triple Coconut Pound Cake to your coconut dessert board so you can find it anytime. Let me know if you add a twist. Drop a comment below and share how it turned out.