Coconut Pound Cake

As a child, I used to go deer hunting with my Dad. Well, let’s clarify that – I would go with him as we rode through the woods in his truck while he scouted for deer. He never did “hunt” while I was with him, not that I remember anyway.

As for me, I would usually fall asleep in the seat and never did see any deer in the woods, not until I was an adult. But the fun was driving through the woods on those little dirt roads, driving over those little wooden bridges (sometimes it was simply a few 2 x 4s put together) and enjoying the donuts Daddy would get at Dan-D-Donuts that morning.

Which leads me to the delightful coconut donut!  In that box of donuts was always a coconut donut which I loved and still do to this day. There’s coconut cake we all love as well, right?  Well, this coconut pound cake is a mixture of the two and is so wonderful – flavorful and moist. If you occasionally need a coconut “fix”, this is your cake!

Try it and let me know what you think!

Bon appétit!

Coconut Pound Cake
Prep time
Cook time
Total time
Serves: 1 loaf
  • ¾ cup Unsalted butter
  • 2 cups All purpose flour
  • 1½ teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 cup Sugar
  • 1 teaspoon Vanilla
  • 3 large Eggs
  • 1 cup Buttermilk
  • 2 tablespoon Buttermilk
  • 1½ cups Coconut toasted
  • 1 cup Confectioners Sugar
  1. Preheat oven to 350 degrees. Butter and flour a 4½-by-8½-inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two ½-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1¼ cups coconut.
  2. Transfer batter to pan and bake until a skewer inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan on a wire rack set in a rimmed baking sheet, 1 hour. Remove cake from pan and let cool completely on rack. (Store at room temperature, wrapped in plastic, up to 4 days.)
  3. Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining ¼ cup coconut.
Nutrition Information
Serving size: 10 Calories: 376 Fat: 16g Saturated fat: 9g Unsaturated fat: 1g Trans fat: 5g Carbohydrates: 53g Sugar: 33g Sodium: 226mg Fiber: 1g Protein: 6g Cholesterol: 112mg


Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.