There is something irresistibly comforting about a Coconut Pound Cake Recipe that brings the tropical warmth of coconut right into your kitchen. This cake is a luscious, moist delight where the natural sweetness of shredded coconut meets the rich creaminess of full-fat coconut milk, creating a texture that is both dense and tender. Whether you’re baking for a family gathering or just craving a sweet treat with a unique twist, this recipe will soon become your go-to favorite. The delicate balance of flavors combined with its soft, sticky crumb makes this cake feel like a warm hug in every bite.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward your tropical treat. Each one plays a vital role in delivering the perfect texture, flavor, and richness that defines this coconut masterpiece.
- Eggs: Separated to whip the whites separately, which gives the cake its light, airy texture.
- Granulated sugar: Adds just the right sweetness to complement the coconut’s natural flavor.
- Full-fat canned coconut milk: Provides creamy moisture and a robust coconut taste.
- Shredded sweetened coconut: Adds texture and bursts of coconut flavor throughout the cake.
- Glutinous rice flour: Essential for that chewy, sticky quality contrasting beautifully with the softness of the cake.
- Vanilla extract: Enhances the overall flavor with a warm, sweet aroma.
How to Make Coconut Pound Cake Recipe
Step 1: Preheat the Oven and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Make sure to grease and line a 9×9-inch baking dish or a pan of similar size. This simple step ensures your cake will bake evenly and come out perfectly without sticking, setting the stage for success right from the beginning.
Step 2: Prepare the Egg Whites
Separate your egg whites from the yolks carefully into a mixing bowl. Beat the egg whites until soft peaks form. This might seem like a small detail, but it’s the secret to the light and airy texture that lifts this Coconut Pound Cake Recipe beyond ordinary.
Step 3: Mix Dry Ingredients
In another bowl, whisk together the glutinous rice flour, shredded coconut, and granulated sugar. These dry ingredients combine to give the cake a beautiful structure, with the shredded coconut adding bursts of chewiness and flavor.
Step 4: Combine Wet Ingredients
Next, mix the egg yolks, coconut milk, and vanilla extract in a separate bowl until blended. Then, add this coconut-rich mixture into the dry ingredients and stir until everything is fully combined. This creates a deliciously dense and fragrant batter.
Step 5: Fold in the Egg Whites
Gently fold the beaten egg whites into the batter, taking care not to deflate them. This delicate step incorporates air, which contributes to that perfect sticky yet fluffy texture you’re aiming for with this Coconut Pound Cake Recipe.
Step 6: Bake the Cake
Pour the batter into your prepared pan and spread it out evenly. Bake for 35 to 45 minutes until the cake is golden brown on top and a toothpick inserted into the center comes out clean. The aroma during baking is simply heavenly and hints at the tropical goodness to come.
Step 7: Cool and Serve
Allow your cake to cool in the pan for about 10 to 15 minutes before slicing. Serving warm enhances the moistness and lets the coconut flavor shine, but it’s equally delicious at room temperature.
How to Serve Coconut Pound Cake Recipe
Garnishes
Adding a simple garnish can elevate your Coconut Pound Cake Recipe beautifully. Freshly toasted coconut flakes add a satisfying crunch while a sprinkle of powdered sugar lends a delicate sweetness. For a tropical touch, consider a drizzle of passion fruit sauce or a dollop of whipped cream infused with lime zest.
Side Dishes
This cake pairs wonderfully with light accompaniments. Fresh tropical fruits like mango, pineapple, or kiwi brighten the plate and complement the rich coconut flavor. A scoop of vanilla or coconut ice cream turns this dessert into a perfect indulgence, especially on warm days.
Creative Ways to Present
Think beyond the traditional slice. Cut the cake into bite-sized squares and serve on decorative skewers with small fruit pieces for a fun party platter. Alternatively, layer it with coconut-flavored yogurt and fresh berries in trifle glasses for an elegant twist that makes your Coconut Pound Cake Recipe the star of any occasion.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Coconut Pound Cake Recipe tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. This keeps the cake moist and maintains its fresh coconut flavor.
Freezing
If you want to enjoy this cake later, freezing is a great option. Slice the cake and place the pieces in a single layer on a parchment-lined tray. Once frozen, transfer them to a freezer-safe bag or container. Frozen Coconut Pound Cake Recipe pieces keep well for up to 3 months, so you can easily enjoy a tropical treat anytime.
Reheating
When ready to enjoy, thaw the cake slices at room temperature. For that freshly-baked warmth, pop slices in the microwave for about 15 seconds or warm them in a low oven (around 300°F or 150°C) for 5 to 10 minutes. This helps revive the moist, rich texture and intensifies the decadent coconut aroma.
FAQs
Can I use regular flour instead of glutinous rice flour?
Glutinous rice flour is key to achieving the signature sticky and chewy texture of this Coconut Pound Cake Recipe. Regular all-purpose flour will change the texture, making it less chewy and more cake-like, so it’s best to stick with glutinous rice flour if possible.
Is there a vegan version of this Coconut Pound Cake Recipe?
While this recipe relies on eggs for structure and texture, you can experiment with egg substitutes like aquafaba or flax eggs to create a vegan variation. Keep in mind the texture might differ slightly, but the wonderful coconut flavor will still shine through.
Can I use fresh coconut instead of shredded sweetened coconut?
Fresh coconut can be used, but it’s less sweet and has more moisture than shredded sweetened coconut. You might want to adjust the sugar levels and expect a slightly different texture. Shredded sweetened coconut is preferred for authentic flavor and balance.
How do I know when the cake is fully baked?
Look for a golden brown top and edges pulling slightly from the pan. The most reliable method is to insert a toothpick or skewer into the center; it should come out clean or with just a few moist crumbs clinging to it.
Can I double or triple this Coconut Pound Cake Recipe?
Absolutely! The recipe scales up beautifully. Just be sure to use a larger pan or multiple pans to ensure even baking, and watch your baking time closely as it may vary slightly depending on thickness.
Final Thoughts
There’s something truly special about this Coconut Pound Cake Recipe that makes each bite feel like a little celebration of tropical flavors. Its combination of chewy coconut texture, rich creaminess, and delicate sweetness is a real crowd-pleaser, perfect for any occasion or a cozy day at home. Give it a try—you might just find yourself reaching for this recipe time and time again!
Print
Coconut Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southeast Asian
- Diet: Gluten Free
Description
This Coconut Pound Cake is a rich and moist dessert with a delightful sticky texture, made with glutinous rice flour, shredded sweetened coconut, and full-fat coconut milk. Lightened with beaten egg whites folded into the batter, it bakes to a golden brown perfection with a subtle coconut aroma and tender crumb, perfect for serving warm or at room temperature.
Ingredients
Eggs
- 2 eggs, separated
- Note: For double the recipe use 4 eggs separated, for triple use 6 eggs separated
Dry Ingredients
- 1¼ cups granulated sugar
- 3 cups shredded sweetened coconut
- 1½ cups glutinous rice flour
Wet Ingredients
- 2¼ cups full-fat canned coconut milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking dish or a pan of equivalent size to prevent sticking and promote even baking.
- Prepare the egg whites: Separate the egg whites from the yolks in a large mixing bowl. Beat the egg whites until soft peaks form, which will help incorporate air and create a lighter texture in the cake.
- Mix the dry ingredients: In a separate bowl, whisk together the glutinous rice flour, shredded sweetened coconut, and granulated sugar to evenly distribute all dry components.
- Combine the wet ingredients: In another bowl, mix the egg yolks, full-fat coconut milk, and vanilla extract thoroughly. Then add this wet mixture to the dry ingredients and stir until the batter is smooth and fully combined.
- Fold in the egg whites: Gently fold the beaten egg whites into the batter. Use a spatula to carefully incorporate the whites without deflating them, preserving the airiness needed for the cake’s light, sticky texture.
- Bake the cake: Pour the batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 35–45 minutes, or until the cake turns golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for 10–15 minutes before cutting into squares or slices. It can be enjoyed warm or at room temperature, making it a versatile treat.
Notes
- Be careful when folding the egg whites in to maintain airiness in the batter.
- Use full-fat canned coconut milk for rich flavor and moist texture.
- You can double or triple the recipe by adjusting ingredients accordingly as noted.
- The cake pairs well with tea or coffee for an afternoon snack.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
