This coconut pound cake is so special with coconut on the inside and sprinkled on top. In a bowl with all-purpose flour, add baking powder and salt then mix together and set aside. In a stand mixer, combine butter and sugar then cream, if your butter is soft and at room temperature then it should not take long, especially when using the electric mixer.

Creaming is one of the most important parts of making a pound cake because the creaming and then the adding of the eggs is what adds a lot of leavener. Add a teaspoon of vanilla and eggs one at a time while beating the mixture and when all the eggs are combined in the batter, add buttermilk. With teg stand mixer speed on low, add the dry ingredients in batches alternating with the buttermilk. Add in one and a half cups of coconut and fold them into the batter.

Have your oven preheated to 350 degrees then butter and flour ann eight and an eight-a-half by four-and-a-half-inch loaf pan pour in the batter spread it out evenly on top and sprinkle more coconut on top then bake in the preheated oven for about an hour or until a toothpick inserted at the center come out clean.

For a more chocolate flavour, you can make the coconut glaze by whisking confectioners sugar and two tablespoons of buttermilk in a bowl. Once the cake is cooled, place it on a wire rack and spoon the glaze over the top then put more coconut on top. Let it sit before serving.


  • 1 1/2 sticks unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour (spooned and levelled), plus more for the 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. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan.
  2. 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 the bowl as needed.
  3. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With the 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.
  4. Transfer batter to the pan and bake until a skewer inserted in the centre comes out with a few moist crumbs attached, 60 minutes.
  5. Let cool in pan on a wire rack set on a rimmed baking sheet, for 1 hour. Remove cake from pan and let cool completely on rack. (Store at room temperature, wrapped in plastic, for up to 4 days.)
  6. Whisk together the confectioners’ sugar and the remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.