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Coconut Pound Cake
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A rich, golden coconut pound cake that is soft, fragrant, and impossibly easy to bake at home.
Why You’ll Love This Recipe
This Coconut Pound Cake is a dreamy, moist, and buttery treat that brings the tropical warmth of coconut right to your kitchen. Neetu Sirigiri, MasterChef India Telugu Top 8 finalist, has crafted this recipe to be simple enough for beginner bakers while delivering a rich, bakery-worthy result every single time.
Coconut milk is naturally rich in healthy fats and adds a creamy depth to baked goods without the need for any artificial flavors. Desiccated coconut brings a boost of dietary fiber and a satisfying texture that makes every bite of this cake feel wholesome and nourishing.
- ✅ Coconut milk adds natural creaminess and healthy medium-chain fatty acids that give this cake its incredibly moist and tender crumb.
- ✅ Desiccated coconut provides a gentle chew and a boost of dietary fiber, making each slice more satisfying and texturally interesting.
- ✅ This recipe uses real, whole ingredients with no artificial flavors or additives, staying true to Bake With Neetu philosophy of real food baking.
- ✅ The straightforward mixing method means you do not need any special equipment or advanced baking skills to achieve a perfectly baked pound cake.
Ingredients You’ll Need
(Full measurements in the recipe card below)
WET
- • 3/4 cup butter — base richness
- • 1+1/2 cups sugar — sweetness
- • 3 eggs — structure and lift
- • 3/4 cup coconut milk — moisture and flavour
DRY
- • 1+3/4 cups flour — body of cake
- • 1 tsp baking powder — rise
- • pinch of salt — enhances flavour
- • 4-6 tbsp desiccated coconut — texture and coconut flavour
Substitutions
| Ingredient | Swap |
|---|---|
| butter | coconut oil for dairy-free |
| eggs | 3 flax eggs for eggless version |
| sugar | coconut sugar for less refined option |
How to Make It — Step by Step
Cream Butter and Sugar
Beat butter and sugar together with a hand mixer until light, creamy, and sugar is almost dissolved.
Add Eggs One at a Time
Add one egg at a time, whisking for at least one minute after each addition to keep the mixture smooth and airy.
Fold in Dry Ingredients
Add flour, baking powder, salt, and desiccated coconut. Stir gently with a spatula first, then briefly whisk to remove any lumps.
Add Coconut Milk and Bake
Pour in the coconut milk and whisk for one minute. Pour batter into a greased and lined pan and bake at 180 degrees for 40 to 45 minutes until a toothpick comes out clean.
Cool and Demould
Let the cake rest in the pan for 10 to 15 minutes after baking, then carefully demould and allow to cool completely before slicing.
Tips for the Best Result
Make sure your butter is at room temperature before you begin. Cold butter will not cream properly with the sugar and you will end up with a dense, heavy cake instead of a light and fluffy one.
Always add eggs one at a time and whisk for a full minute after each addition. This builds a stable emulsion and ensures your batter does not curdle or split.
Use a spatula to gently fold the flour in first before using the hand mixer. Overmixing develops gluten and can make your pound cake tough and rubbery.
How to Store
Frequently Asked Questions
Both work well. Canned coconut milk gives a richer flavour and creamier texture, while fresh coconut milk is a great natural alternative.
Yes. Replace each egg with 1/4 cup of plain yogurt or use a flax egg (1 tablespoon flaxseed meal plus 3 tablespoons water per egg) for an eggless version.
Absolutely. Sprinkle extra desiccated or toasted shredded coconut on top of the batter before baking for a beautiful finish.
This usually happens if the oven door is opened too early or the cake is underbaked. Always do the toothpick test before removing the cake from the oven.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 1+3/4 cups of flour/maida
- → 3/4 cups of coconut milk
- → 3/4 cups of butter
- → 1+1/2 cups of sugar
- → 3 eggs
- → 4-6 tablespoon of dessicated coconut
- → 1 teaspoon of baking powder
- → And pinch of salt
Instructions
- 1. Beat butter and sugar together with a hand mixer until light, creamy, and sugar is almost dissolved.
- 2. Add one egg at a time, whisking for at least one minute after each addition to keep the mixture smooth and airy.
- 3. Add flour, baking powder, salt, and desiccated coconut. Stir gently with a spatula first, then briefly whisk to remove any lumps.
- 4. Pour in the coconut milk and whisk for one minute. Pour batter into a greased and lined pan and bake at 180 degrees for 40 to 45 minutes until a toothpick comes out clean.
- 5. Let the cake rest in the pan for 10 to 15 minutes after baking, then carefully demould and allow to cool completely before slicing.
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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