If you’re craving something irresistibly moist, delectably sweet, and bursting with tropical vibes, then this Coconut Pound Cake Recipe is your new best friend. The beauty of this cake lies in its delicate balance of rich coconut milk, fluffy egg whites, and sweet shredded coconut that come together to create a tender, wonderfully sticky texture. Whether you’re celebrating a special occasion or simply want to brighten your afternoon coffee break, this coconut pound cake feels like a little slice of paradise on your plate.
Ingredients You’ll Need
What’s fantastic about this recipe is how straightforward the ingredients are, yet so thoughtfully chosen to create a cake that’s full of flavor, texture, and a naturally golden hue. Each element plays a vital role from the creamy coconut milk to the glutinous rice flour, making it both unique and comforting.
- Eggs (separated): Using separated eggs helps give the cake its light and fluffy texture when the whites are whipped to soft peaks.
- Granulated sugar: Sweetens the cake while ensuring a lovely crust forms during baking.
- Full-fat canned coconut milk: Provides a rich coconut flavor and tender crumb with its creamy texture.
- Shredded sweetened coconut: Adds bursts of chewy coconut goodness and enhances texture throughout the cake.
- Glutinous rice flour: This is key to achieving the cake’s sticky, moist consistency, different from traditional wheat flours.
- Vanilla extract: Brings warmth and rounds out the tropical coconut notes perfectly.
How to Make Coconut Pound Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). This ensures a perfectly even baking temperature from the moment you put the cake in. Grease and line a 9×9-inch baking dish — or any similar-sized pan — to make sure your cake comes out easily without sticking.
Step 2: Whip the Egg Whites
Separate the egg whites from the yolks carefully. In a large mixing bowl, beat the egg whites until soft peaks form. These whipped whites are the secret to giving the cake that light and airy structure even though it’s a pound cake.
Step 3: Combine the Dry Ingredients
In another bowl, whisk together the glutinous rice flour, shredded coconut, and granulated sugar. This mix creates the foundation of the cake, ensuring every bite delivers sweetness and coconut-infused texture.
Step 4: Mix the Wet Ingredients
In a separate bowl, blend the egg yolks, coconut milk, and vanilla extract until smooth. Pour this velvety mixture into the dry ingredients, stirring gently until everything is fully combined and forms a harmonious batter.
Step 5: Fold in the Egg Whites
This is an important step — carefully fold the beaten egg whites into the batter so you don’t lose all the air you just whipped. This gentle folding maintains the airy quality that makes the cake moist and soft rather than dense.
Step 6: Bake Until Golden
Pour your batter into the prepared pan and spread it out evenly. Pop it into the oven for 35 to 45 minutes, keeping an eye out for that gorgeous golden brown top. To check doneness, insert a toothpick into the center — if it comes out clean, you’re good to go.
Step 7: Cool and Slice
Once baked, let the cake cool for 10 to 15 minutes in the pan. This helps it set just enough to slice nicely. Cut into squares or slices and get ready to enjoy the rich, sticky texture that only this Coconut Pound Cake Recipe can deliver.
How to Serve Coconut Pound Cake Recipe
Garnishes
Simple garnishes like a dusting of powdered sugar or a sprinkle of toasted shredded coconut on top enhance the cake’s natural beauty and flavor. For an extra tropical touch, add a few fresh mango slices or a drizzle of passion fruit glaze.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream, balancing its sweet richness with light creaminess. For a refreshing contrast, a small bowl of fresh berries or a citrus fruit salad creates perfect harmony.
Creative Ways to Present
Try serving the cake in individual mason jars layered with coconut cream and pineapple chunks for a playful dessert parfait. You can also cut the cake into small cubes and thread them onto skewers with fresh fruit for a party-friendly treat that’s both elegant and fun.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake well wrapped in plastic wrap or stored in an airtight container at room temperature for up to 2 days. This helps preserve its moist texture and freshness without drying out.
Freezing
If you want to enjoy this Coconut Pound Cake Recipe later, freeze slices individually wrapped in plastic and then placed in a freezer-safe bag. It will keep well for up to 3 months and thaw beautifully when you’re ready.
Reheating
Reheat slices gently in a microwave for about 15 seconds or warm in a low oven wrapped in foil. This softens the cake and revives its sticky, tender texture like it just came out of the oven.
FAQs
Can I use regular flour instead of glutinous rice flour?
Glutinous rice flour is essential for the cake’s signature sticky and moist texture, so using regular flour will change the result drastically, making it less tender and sticky.
Is this cake very sweet?
The sweetness is well balanced by the natural richness of coconut milk and shredded coconut, making it pleasantly sweet without being overpowering.
Can I make this recipe dairy-free?
Yes! Since this cake uses coconut milk and no dairy butter, it’s naturally dairy-free, which makes it friendly for many dietary preferences.
How long does the cake stay fresh?
Properly stored, the cake stays fresh at room temperature for about 2 days, and up to 5 days if kept in the refrigerator.
Can I double the recipe for a larger batch?
Absolutely! The recipe scales well—just remember to increase egg quantities, sugar, and other ingredients proportionally, and bake in a larger pan or multiple pans.
Final Thoughts
There’s something truly comforting and joyful about making and enjoying this Coconut Pound Cake Recipe. Its tender texture, rich coconut flavor, and ease of preparation make it a standout dessert to share with family and friends. I can’t wait for you to try it and experience the little tropical escape it brings with every bite!
Print
Coconut Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Vegetarian
Description
This Coconut Pound Cake is a moist, dense yet tender dessert made with glutinous rice flour and rich coconut milk for a deliciously sticky texture. Sweetened shredded coconut and whipped egg whites create a light, airy crumb while maintaining the classic rich pound cake experience. Perfect for serving warm or room temperature as a delightful treat.
Ingredients
Eggs
- 2 eggs separated (4 eggs for 2X, 6 eggs for 3X)
Dry Ingredients
- 1¼ cups granulated sugar (2½ cups for 2X, 3¾ cups for 3X)
- 3 cups shredded sweetened coconut (6 cups for 2X, 9 cups for 3X)
- 1½ cups glutinous rice flour (3 cups for 2X, 4½ 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 prepare it for the batter.
- Prepare the egg whites: Separate the egg whites from the yolks. Beat the egg whites in a large mixing bowl until soft peaks form, which will help add lightness to the cake.
- Mix the dry ingredients: In a separate bowl, whisk together the glutinous rice flour, shredded sweetened coconut, and granulated sugar to evenly distribute flavors and ensure no lumps.
- Combine the wet ingredients: In another bowl, mix together the egg yolks, full-fat coconut milk, and vanilla extract. Then add this wet mixture to the dry ingredients and stir until fully combined into a smooth batter.
- Fold in the egg whites: Gently fold the beaten egg whites into the batter with care to avoid deflating them. This folding technique will give the cake its characteristic light and sticky texture.
- Bake the cake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 35-45 minutes, or until the cake turns golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10-15 minutes before cutting into squares or slices. Serve warm or at room temperature for best flavor and texture.
Notes
- Ensure egg whites are beaten to soft peaks for optimal texture.
- Do not overmix when folding egg whites to maintain airiness.
- Glutinous rice flour gives a sticky texture different from regular rice flour.
- Use full-fat coconut milk for richness and moisture.
- This recipe can be doubled or tripled by adjusting ingredients accordingly.
- Letting the cake cool slightly helps it set and makes slicing easier.
