This Coconut Pound Cake is a rich, buttery dessert with a tropical coconut flavor, topped with a sweet coconut glaze and toasted coconut.The sweetened shredded coconut in the cake adds a lovely texture that I really like.If you love coconut treats, you will love my Coconut Chiffon Cake and Coconut Angel Food Cake, too! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter: Two sticks of unsalted butter make the cake soft and rich–just what a pound cake should be! If using salted butter, you may want to lessen the salt.

Sugar: You will need both granulated and confectioners’ sugar (powdered sugar) for this recipe.Granulated sugar sweetens the cake and gives it a nice golden color when it bakes.The confectioners’ sugar is mixed with coconut milk and coconut extract for the glaze.

Coconut Extract: I like how coconut extract enhances the coconut flavor of the cake and the glaze.If you don’t have coconut extract, vanilla extract can be used instead, though it will reduce the coconut flavor.Coconut Milk: Look for full-fat coconut milk for the cake and the glaze.

(Light coconut can work in a pinch, but the cake may not be as rich.) If you can’t find coconut milk, you could substitute heavy cream or whole milk, but the cake will miss out on the coconut flavor.Shredded Coconut: I prefer sweetened shredded coconut for

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