Coconut pound loaf cake


By Olivia on June 6, 2021|210 Comments| This post may contain tiếp thị liên kết links. Please see my Disclosure Policy.

Bạn đang xem: Coconut pound loaf cake


This moist and delicious coconut cake recipe is infused with natural flavor throughout & decorated with giant toasted coconut flakes.


Today’s post is a revamp of one of my oldest recipes. All the way back lớn 2015! It was one of those recipes that was good but could have been better.

My main issue with the original coconut cake recipe was that it used coconut extract. I don’t often lượt thích to use flavored extracts in my baking, as I find them to taste artificial & generally unpleasant.

Some are better than others, mind you, but I mostly stick to lớn vanilla or try khổng lồ infuse the flavors in some other way.

Coconut extract, not unlike almond extract, is very easy to overdo. It’s strong, often overpowering, and can make your baked goods taste lượt thích you’re eating suntan lotion if you’re not careful.



The Ultimate Cake CollectionOver 50 of my very favorite cake recipes all in one place! From Classic Cakes to Holiday favorites và everything in between.

Get your copy today!

All Natural Ingredients

I was on a mission lớn redo this Coconut Cakerecipe using coconut in its pure form. There is a slew of coconut products out there, so the possibilities are endless.

I’m not kidding when I say I bought every single coconut sản phẩm I could find to test và experiment with. This included the following:

And some whole coconuts for good measure

All of these ingredients (except for the coconut flakes) were super easy to lớn find in the grocery store.

For me, the first three were found in the Ethnic Foods section, the rest in the baking section. The only thing that was harder lớn find was the large coconut flakes, which I picked up at Whole Foods.

Xem thêm: Hong Kong Style Beef Satay Noodle Soup Recipe, Hong Kong Satay Beef Noodles 沙爹牛肉麵

I didn’t end up using elements of the whole coconuts other than for the pics, but I was surprised at how easy they were to lớn crack!


There are a bunch of videos on how to do this, and I recommend watching one to lớn see how it’s done, but basically, all you need to vày is:

Poke out one or more of the “eyes” with a screwdriver (I was able to lớn poke through without using a hammer)Drain the coconut water into a bowlHammer around the axis of the coconut while turning it, and eventually a crack will start to size (this didn’t take long)Keep hammering until the crack is big enough that you can pry the coconut open

Coconut Tip!

If you’re cracking more than one coconut và want to lớn keep the water, drain them into separate bowls. I didn’t know at the time, but the second coconut I cracked was a bit rotten on the inside, và I didn’t want khổng lồ use the water after I saw that.

How to Make this Coconut Cake Recipe

For the actual cake recipe, I ended up using thecanned coconut milkin place of regular milk, và I addedmedium shredded coconutto the batter.

I would have preferred khổng lồ usefine shredded coconut, because I don’t love the texture of coconut, but the stuff I had was unsweetened và I wanted to showroom a bit more sweetness khổng lồ the cake. Either combination will work though — sweetened/unsweetened, fine/medium/coarse. It’s just a matter of preference!

I didn’t end up using thecoconut sugarin the final version of the recipe, because it colored the cake batter too much and I wanted a nice, white/yellow cake.

So you can use coconut sugar và it will work totally fine, the cake will just have a slightly different flavor và color. But it’s important to lưu ý that coconut sugar doesn’t actually taste like coconut at all. It’s made from the sap of the flower buds of the coconut palms, not the coconut itself. It tastes and looks similar lớn brown sugar.

Thecoconut milk powderworked extremely well in the frosting. It added an amazing flavor without affecting the texture. If you were lớn usecanned coconut milkinstead, you’d have to use a lot more of it for the flavor khổng lồ come through, & it could make the frosting too soft. I highly recommend using the milk powder if you can find it!

I only used the coconut milk powder in the frosting, not the cake, but I think it would be a great way to add more flavor to the cake if you wanted to. I’d probably add a couple of Tbsp khổng lồ the dry ingredients.

This pretty Coconut Cake is finished off with a simple decoration of some giant toastedcoconut flakes, & I just love the look of them. I was able khổng lồ buy mine already toasted, but I popped them into the oven for a bit more lớn enhance the color.

How can I convert this recipe?

The recipe as-is will also work in two 8″ pans. For three 8″ pans, 1.5x the recipe. Baking time may need to be adjusted.To make cupcakes, all you need to bởi vì is reduce the baking time — start checking at 15mins or so. The recipe will make 18-24 cupcakes depending on size.

Can I make it in advance?

The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, và frozen for up to lớn 3 months. Take out 2-3 hours before assembly.The frosting can be placed in an airtight container & refrigerated for 1 week for frozen for 3 months. Bring to lớn room temperature and rewhip before using.The finished cake (whole or sliced, stored airtight) can be frozen for up khổng lồ 3 months.

Can I get the measurements by weight/grams?

There is a Metric option in the recipe card. If you click it it will convert everything to lớn grams.This conversion is done automatically and I cannot guarantee the accuracy but many readers have had success using the metric option for this recipe.