If you crave a dessert that perfectly blends rich coconut flavors with a delightfully sticky, tender crumb, then this Coconut Pound Cake Recipe is your new best friend in the kitchen. Every bite bursts with the creamy goodness of full-fat coconut milk and the chewy sweetness of shredded coconut, creating a treat that’s both nostalgically comforting and wonderfully unique. Whether for a special occasion or simply to brighten your day, this cake brings tropical warmth and irresistible texture that will leave everyone asking for seconds.
Ingredients You’ll Need
Before we dive into the magic, let’s talk ingredients. This Coconut Pound Cake Recipe uses simple staples that come together effortlessly, each playing a vital role in building the cake’s perfect balance of richness, sweetness, and that signature sticky texture.
- Eggs separated: Separating whites and yolks helps to create a light, airy texture by whipping the whites to soft peaks.
- Granulated sugar: Provides the right amount of sweetness, balancing the creaminess and coconut flavor.
- Full-fat canned coconut milk: Adds deep, creamy coconut richness and moistness to the cake.
- Shredded sweetened coconut: Infuses every bite with chewy bursts of sweet coconut goodness throughout the cake.
- Glutinous rice flour: The secret ingredient that gives this cake its sticky, tender crumb that stands apart from regular pound cakes.
- Vanilla extract: Enhances all the flavors with a warm, fragrant note that rounds out the sweetness.
How to Make Coconut Pound Cake Recipe
Step 1: Preheat and Prep
First things first, preheat your oven to a cozy 350°F (175°C). Grease and line a 9×9-inch baking dish or any similar sized pan you have on hand. This small prep step makes a big difference in ensuring your cake comes out cleanly and beautifully every time.
Step 2: Whip the Egg Whites
Separate the eggs carefully so you can whip the whites to soft peaks. This fluffy layer of air is essential for giving your Coconut Pound Cake Recipe its famously light texture while still maintaining a sticky bite. Take your time here—watch those whites transform into billowy clouds.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the glutinous rice flour, shredded coconut, and granulated sugar. This step evenly distributes sweetness and the chewy texture of the shredded coconut, ensuring every slice of your cake is perfectly balanced.
Step 4: Blend the Wet Ingredients
Next, combine the egg yolks with the coconut milk and vanilla extract in another bowl. These rich, liquid elements are the heart of the cake’s moist and tender crumb. Once mixed, fold this wet mixture into the dry ingredients until everything is fully brought together.
Step 5: Fold in the Egg Whites
Gently fold the beaten egg whites into the batter. This requires a light hand—the goal is to keep as much air in the batter as possible, which will make your Coconut Pound Cake Recipe beautifully light while preserving that satisfying sticky texture.
Step 6: Bake to Perfection
Pour your batter into the prepared pan and smooth it out evenly. Pop it into your preheated oven and bake for 35-45 minutes until golden brown on top and a toothpick inserted into the center comes out clean. This is the moment when your kitchen begins to smell like a tropical paradise.
Step 7: Cool and Slice
Allow the cake to cool in the pan for 10 to 15 minutes—patience pays off! Then slice into squares or wedges. Whether you serve it warm or let it reach room temperature, the flavor and texture will have you savoring every bite.
How to Serve Coconut Pound Cake Recipe
Garnishes
To make your Coconut Pound Cake Recipe look as good as it tastes, try sprinkling toasted shredded coconut on top for an extra crunch and attractive finish. A drizzle of coconut cream or a light dusting of powdered sugar also elevates the presentation and melody of flavors.
Side Dishes
This cake pairs wonderfully with fresh tropical fruits like mango, pineapple, or papaya. Whipped cream or a scoop of vanilla ice cream complements it perfectly, making each serving feel like a mini tropical escape.
Creative Ways to Present
For a fun twist, turn your cake slices into small trifles by layering with coconut-flavored yogurt or curd, toasted nuts, and fruit compotes. You can also transform the cake into delightful mini sandwich cakes with whipped coconut frosting between layers, perfect for parties or festive occasions.
Make Ahead and Storage
Storing Leftovers
Leftover Coconut Pound Cake Recipe stays fresh when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. This keeps the cake moist and flavorful without drying out.
Freezing
If you want to enjoy this cake later, freeze it! Wrap individual slices or the whole cake tightly in plastic wrap and then foil. Freeze for up to two months. When ready to indulge, thaw overnight in the refrigerator for the best texture.
Reheating
Warm your cake gently in a low oven (around 300°F or 150°C) for 10-15 minutes or microwave a single slice for 15-20 seconds. This brings back the cake’s freshly baked softness and enhances its coconut aroma.
FAQs
Can I use regular flour instead of glutinous rice flour?
Glutinous rice flour is key for that sticky, chewy texture unique to this Coconut Pound Cake Recipe. Using regular flour will result in a denser, less moist cake, so it’s best to stick with glutinous rice flour for the authentic experience.
Is this cake gluten-free?
Yes! Since this recipe uses glutinous rice flour, which is naturally gluten-free, you can enjoy this Coconut Pound Cake Recipe even if you’re avoiding gluten. Just be sure all your other ingredients are gluten-free certified.
Can I make this recipe dairy-free?
This cake is already dairy-free thanks to the coconut milk base instead of dairy milk or butter. Just double-check that your shredded coconut doesn’t contain any dairy additives for a completely dairy-free treat.
What pan size works best for this cake?
A 9×9-inch baking dish is ideal, but you can use any pan with similar dimensions or volume. Just adjust the baking time slightly and keep an eye on that golden-brown color and toothpick test for doneness.
How do I know when the cake is perfectly baked?
The top should be a lovely golden brown, and inserting a toothpick into the center should come out clean or with just a few moist crumbs. If it’s wet with batter, give it a few more minutes and check again to avoid overbaking.
Final Thoughts
I can’t wait for you to try this Coconut Pound Cake Recipe—it’s one of those rare desserts that feels like a warm hug and a little tropical vacation all rolled into one. The combination of textures and flavors is simply unforgettable. Whether it becomes your go-to treat or your next impressive showstopper, this cake is sure to delight and make you smile with every bite.
Print
Coconut Pound Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 9-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Asian
- Diet: Gluten Free
Description
This Coconut Pound Cake is a moist, dense, and delightfully flavorful dessert made with glutinous rice flour, full-fat coconut milk, and shredded sweetened coconut. Lightened by softly beaten egg whites, the cake has a uniquely sticky yet tender texture, perfect for any coconut lover. Baked to a golden perfection, it’s an ideal treat to serve warm or at room temperature for gatherings or a cozy indulgence.
Ingredients
Eggs:
- 2 eggs, separated (4 eggs for 2X, 6 eggs for 3X)
Dry Ingredients:
- 1¾ cups granulated sugar (2½ cups for 2X, 3¾ cups for 3X)
- 1½ cups glutinous rice flour (3 cups for 2X, 4½ cups for 3X)
- 3 cups shredded sweetened coconut (6 cups for 2X, 9 cups for 3X)
Wet Ingredients:
- 2¼ cups full-fat canned coconut milk (4½ cups for 2X, 6¾ cups for 3X)
- 1 teaspoon vanilla extract (2 tsp for 2X, 3 tsp for 3X)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking dish or an equivalent sized pan to prevent sticking and ensure easy removal.
- Prepare the egg whites: Separate the egg whites from the yolks carefully. In a large mixing bowl, beat the egg whites until soft peaks form, which will help give the pound cake a light and airy texture despite its density.
- Mix the dry ingredients: In a separate bowl, whisk together the glutinous rice flour, shredded sweetened coconut, and granulated sugar until well combined, ensuring even distribution of the ingredients.
- Combine the wet ingredients: In another bowl, mix the egg yolks with the full-fat coconut milk and vanilla extract. Pour this wet mixture into the dry ingredients and stir until fully incorporated, forming a smooth batter.
- Fold in the egg whites: Gently fold the beaten egg whites into the batter using a spatula, taking care not to deflate them. This folding step is crucial to maintain the lightness of the batter and achieve the perfect sticky, tender crumb.
- Bake the cake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 35-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and serve: Allow the cake to cool in the pan for 10-15 minutes to set properly. Cut into squares or slices and serve warm or at room temperature for the best flavor and texture experience.
Notes
- Ensure to gently fold the egg whites into the batter to keep the cake light and airy.
- Use full-fat canned coconut milk for the richest flavor and moist texture.
- You can substitute granulated sugar with coconut sugar for a more natural sweetness.
- Glutinous rice flour is essential for the signature sticky and chewy texture; regular rice flour will not yield the same result.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake can also be frozen for up to 1 month; thaw at room temperature before serving.
