Easy Coconut Pound Cake Recipe
Easy Coconut Pound Cake Recipe photo by Taste of Home
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Easy Coconut Pound Cake Recipe

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“This cake is easy to make and is always a big hit,” writes Lisa Varner from Charleston, South Carolina. “I like to serve it with ice cream for a double-dose treat!”
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES: 6 servings


  • 3/4 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 3/4 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 cup flaked coconut
  • Confectioners' sugar and additional coconut, optional

Nutritional Facts

1 slice: 650 calories, 35g fat (22g saturated fat), 187mg cholesterol, 273mg sodium, 78g carbohydrate (53g sugars, 1g fiber), 8g protein.


  1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Beat in flour just until combined; fold in coconut.
  2. Coat an 8-in. fluted tube pan with cooking spray; dust with flour. Pour batter into prepared pan. Bake at 325° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar and additional coconut if desired. Yield: 6 servings.
Originally published as Coconut Pound Cake in Cooking for 2 Winter 2009, p63

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browns19fan User ID: 919833 160326
Reviewed Sep. 15, 2014 Edited Jul. 2, 2015

"Fantastic! I have made both the mini- and the full-sized versions. Doubling this recipe means it fits perfectly into a regular-sized Bundt pan. Of course, I use only real butter."

Sprucetree18 User ID: 6006412 176969
Reviewed Feb. 20, 2012

"<p>I actually doubled this recipe but still put it in one large bundt pan, because this is a pound cake and does not really rise the batter all fit well; however, it required about 1 hr 20 min to bake all the way through. This was moist and delicious. To bump up the coconut flavour even further and finish the cake off properly I drizzled a simple coconut glaze over it, made from 1 c icing sugar, 1/4 t coconut extract, and a few T of milk until the glaze is the pouring consistency you want...</p>"

beekates User ID: 1302877 110867
Reviewed Jul. 21, 2011

"I make this cake all the time. It is awesome and so easy. I leave the coconut out most of the time just because my family does not like coconut but it is delicious either way!"

sjtvice User ID: 2978808 110792
Reviewed Aug. 26, 2009

"Have made this cake twice. Doubled the recipe both times and gave one to my neighbor the first time and the second time I made individual bundt cakes and gave to several people. Was a big success! I did make two changes. I changed the vanilla to coconut extract and add a glaze made with powdered sugar, coconut extract and water. YUMMY!"

cantorcarol User ID: 4085113 177762
Reviewed Apr. 15, 2009

"Great! Everyone, including my "picky husband" loved it. CJG in Florence,SC"

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