When it comes to desserts that balance richness with simplicity a coconut pound cake is hard to beat. Imagine cutting into a loaf that’s golden outside and buttery soft inside with the aroma of coconut filling your kitchen. It’s the kind of dessert that feels indulgent yet approachable perfect for sharing with family over chai or as a thoughtful homemade gift for someone special.
What makes this cake so magical is that it combines everyday ingredients into something extraordinary. The humble coconut often used in Indian sweets like barfi or laddoos takes centre stage here. Whether it’s freshly grated coconut, coconut milk or even coconut oil each ingredient adds its own flavour and richness to the cake. Add to that the warmth of vanilla, a hint of cardamom and the luxurious crumb of a classic pound cake and you have a recipe that works for both casual get together and special occasions.
Eat as is or drizzle with jaggery syrup or sprinkle with toasted nuts this coconut pound cake will become a favourite in your baking arsenal. Simple, satisfying and nostalgic – what more could you ask for?
A Glimpse Of Coconut Pound Cake Origin
Coconut pound cake has a rich history from around the world, simplicity and richness. The pound cake itself dates to 18th century Europe where it got its name from the equal parts recipe—flour, sugar, butter and eggs. As bakers started to add their own regional ingredients to the classic recipe, coconut became a popular addition especially in tropical areas where it was plentiful and loved.
As trade routes opened, coconut made its way into kitchens far from its homeland and added its unique sweetness and richness to desserts. In India, coconut has been a part of traditional sweets for ages, from coconut barfi to modaks, so pairing it with a buttery pound cake feels both familiar and new. Coconut pound cake became a beautiful representation of cultural fusion—European love for baked goods and tropical coconut.
Today it stands out for its ability to turn everyday ingredients into something luxurious and comforting.
How To Bake A Coconut Pound Cake
Ingredients:
- 250 grams maida (All-purpose flour)
- 1 cup freshly grated coconut
- 1 cup butter (unsalted)
- 5 cups powdered sugar
- 4 eggs
- 125 ml milk
- 1 tsp baking powder
- 1 tsp vanilla essence
- ¼ tsp salt
- 60 ml coconut milk (optional)
- ½ tsp cardamom powder (optional)
Instructions:
- Preheat the oven to 180°C (350°F). Grease a 9-inch loaf pan or cake tin with butter and dust it lightly with flour, or line it with parchment paper.
- In a bowl, whisk together maida, baking powder and salt. Add cardamom powder if using and mix well. Keep aside.
- In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy. Use a hand or stand mixer on medium speed for about 3-4 minutes.
- Beat in the eggs one by one, making sure each is well incorporated before adding the next. Add the vanilla essence and mix.
- Fold in the dry ingredients in batches, alternating with milk and coconut milk. Start and end with the dry mixture to avoid overmixing. Use a spatula to fold gently.
- Fold in the grated coconut into the batter. Pour the batter into the prepared pan. Smooth the top with a spatula.
- Bake in the preheated oven for 40-50 minutes or until a toothpick inserted in the center comes out clean. Top should be golden brown.
- Let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Slice and enjoy as is, or with a drizzle of coconut milk or whipped cream.
6 Tips to Perfect Moist Coconut Pound Cake
- Fresh coconut brings out the natural sweetness and moisture in the cake. Don’t use desiccated coconut and instead opt for freshly grated coconut.
- Make sure you’re using room temperature butter and beat it well with sugar so it’s light and fluffy.
- Coconut milk is your magic wand to add richness and prevent dryness. Replace some of the regular milk with thick, creamy coconut milk for that extra moistness and coconut flavor.
- Once you add the dry ingredients, mix just until combined. Overmixing will result in a dense cake and rob it of its softness.
- An oven that’s too hot will dry out your cake and an oven that’s too low will leave it undercooked. Preheat your oven to 180°C (350°F) and stick to the baking time in your recipe.
- Once baked, let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack.