Coconut is soooo in right now.  Something about it is refreshing, sweet and seems to work well with anything.  This is even more true when its toasted!  This cake is packed with toasted coconut and the buttermilk makes it smooth and moist.  It is not overly sweet which makes it perfect with some coffee in the morning. Mmmmm first make your delicious batter and fold in toasted coconut.

Bake cake for about an hour.

Then let cool and pour on glaze and more toasted coconut.


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Toasted Coconut Pound Cake



  • 3/4 cup unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 1 cup plus 2 tablespoons buttermilk, divided
  • 1 1/2 cups sweetened shredded coconut, toasted, divided
  • 1 cup confectioners’ sugar


  1. Preheat oven to 350 degrees. Grease and flour a loaf pan. Whisk together flour, baking powder, and salt. In a large mixing bowl with paddle attachment, beat butter and granulated sugar on medium-high until light and fluffy, 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 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut.
  2. Transfer batter to pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan the remove cake from pan and let cool completely on rack.
  3. Whisk together confectioners’ sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.
77 replies
  1. Laura says:

    How much is 1.5 sticks of butter? I have the short butter sticks but I know they’re sold in longer sticks also.

    • Linda says:

      Your short stick of butter is 1/4 cup. When a recipe calls for a stick of butter, it is referring to a fill size stick, or 1/2 cup. In this case, 1.5 sticks would be 3/4 cup, or 3 of your short sticks.

  2. Cura says:

    This looks and sounds so easy and deliscious, my dad is a huge fan of coconut so I’m going to make this for our Father’s Day BBQ dessert, I think I’ll add some mini chocolate chips to take it to the next level

  3. Debbie B says:

    Just made this today, 6/23/13. I highly recommend it! It’s moist, dense and very coconut-y! Not to sweet but will satisfy any sweet tooth. Thanks for the recipe 😀

  4. Kristy says:

    Tried making this tonight. Tastes wonderful, but I ended up with too much batter? Could’ve made 2 loaves with the batter. Doesn’t seem like anyone else had this problem? Didn’t fully cook in 60 minutes but I had to take out of the oven before it burned. Will try again but maybe make 2 loaves this time.

  5. Michelle says:

    Has anyone tried this with different flour? I’m thinking for someone who is sensitive to gluten. Any recipe variations out there? Thanks! 🙂

  6. Heather says:

    I just made this-it took longer than an hour. I clcked mine at 1hour and 14 minutes. It looks pretty good. Need to add glaze–other than the time thing, pretty simple. Maybe Canadian stoves are slower—lol…smeels fantastic. Love coconut, that’s why I wanted to try.

  7. Tina says:

    My daughter made this cake!!!! Amazing! We cook a lot in our house and hers. I visit my aunt in NC and her neighbor makes us a pound cake every time we visit. I loved that cake so much I started making that pound cake every year for my neighbors at Christmas. Everyone looks forward to getting the cake. This is the new better than ever cake!!!
    We have a family cookbook (started by my aunt) where we hand write the favorite recipes we would like to contribute to the book. I received a little note from my daughter with this cake! I’m telling you this is the best cake I’ve ever had…

  8. Maria Beatriz Naranjo says:

    Hi !!!
    I made this pound cake today and it is really yummy and divine. It is sooooo fluffy and tasty that I cannot stop eating.
    Thank you for sharing this great recipe and if you don’t mind, I will post this recipe in my blog, of course, with a link to yours.
    Many thanks,
    María Beatriz

  9. Jill says:

    I baked this wonderful cake in a bundt pan. It turned out perfectly! Just don’t bake it for the full 60 minutes.
    I baked it for 43 minutes in my oven. Yum!

  10. Rhonda says:

    This looks amazing! Can you store it at room temperature since it has buttermilk in the glaze? I’m planning my meal and I was wondering, for those of you who have made this cake, is this one of the cakes that taste even “better” the day after it is made or is it better to consume day of baking?

  11. Delia says:

    Made this last night! It came out sooooo good! My only problem was that I had too much batter & It took longer to bake, but next time I’ll probably make 2 loaves or get a larger pan. Definitely gonna make again!

  12. Annette says:

    Love love love this recipe! Just tried it today for the first time and my whole family loved it! I didn’t have buttermilk but used coconut milk instead and used a cream cheese frosting topped roasted walnuts instead of the glaze. Next time I will use the glaze though, probably a better compliment to the flavor and texture of this cake….definitely a keeper. Thanks for sharing!

  13. Erin says:

    Wow! First of all, the cake makes the whole house smell delicious while it’s baking. I did make a few substitutions. I used 1C almond flour and 1C coconut flour to make it gluten/grain free. I also used a tad bit less than a cup of honey instead of granulated sugar. And I made the silly mistake of not toasting the coconut before folding it into the batter. yikes! BUT the cake sill turned out delicious! I’m sure the original version tastes just as good 😉

  14. Taylor says:

    I just made this and it is delicious! 🙂 I made mine however with stevia, coconut almond milk, earth balance butter, and flax eggs (I’m vegan) and it turned out wonderful. I took mine out about 12 minutes early, but I do live in high altitude so that may have been a factor. Definitely recommend!

    • Kelsey says:

      Hi Juli! I used an 8×4 inch loaf pan. There may be extra batter as this recipe makes a lot, so be sure to just leave an inch or two of space between the top of the batter and the top of the pan!
      Thanks for reading!

  15. Kim Shook says:

    I made this for coffee hour at our church last Sunday. It evaporated and lots of folks wanted the recipe. I’ll be passing it on with a link to your website! It was just delicious. Toasted coconut is one of my favorites, so I was thrilled to find this. Thank you for posting this!

  16. Jill says:

    Just made this today! Wish i could share my picture, I can’t wait to indulge. I wish i had toasted the coconut that i put IN the batter, would’ve looked more appetizing. Additionally, my glaze tasted too strongly of powdered sugar. Probably because i didn’t whisk it?

      • HoneyBunny says:

        I just made this . The kitchen smells sooo good! I also didn’t have buttermilk, therefore, I used coconut milk. I’m sure it will be delicious! We all can’t wait to dive into it. Thanks for sharing!

  17. Teresa says:

    Tried this recipe twice. Both times I had to cook it way longer than 60 minutes. Both times it fell and sunk in the middle. Thinking it might have been the baking powder I went and bought new baking powder before baking the second time. The first time I baked it about 15 minutes over and it was still a little raw like in the middle. The second time I baked it longer and it still sunk so badly in the middle I couldn’t serve it and it was very dense, too dense. The flavors both times was really good and I really want this to work. Any ideas of what might be going wrong and I’ll give it another try.

  18. Greg says:

    Made this for desert tonight. I did mine in an 8×8 pan and in the glaze used 2 tablespoons on coconut creme creamer. It was so good.

  19. Joan Woodmancy says:

    Do you think I could make this as a regular round cake. I am making my niece’s wedding cake and she requested a coconut/lemon cake. This cake sounds absolutely delicious!

  20. Rosenda says:

    This is so good! I used 1 can(8oz) of sweet condensed milk instead of buttermilk. Turned out perfectly! Thank you for sharing the recipe!

  21. Julie says:

    you guys I made this and have the perfect addition…add the juice and zest of a lemon and an orange to the glaze. citrus fruits go beautifully with coconut and it just gives it that pop of flavor, I wouldn’t make it any other way.


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