A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers.

Coconut Cream Pound Cake

butter, softened

(8 ounce) package cream cheese, softened

white sugar

eggs

coconut extract

all-purpose flour

baking powder

coconut

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.


In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.


Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.


This cake is truly excellent.  Be sure to beat the sugar/butter for about 7 minutes to ensure enough air is incorporated.  Also, I use dessicated coconut (I buy it online) and it makes a WONDERFUL improvement - none of that "chew chew chew" feeling with the supermarket kind.  Has a stronger coconut taste, and lends a firmness that makes this wonderful cake even better!

I've made this recipe twice now for company and have had only rave reviews!  However, I always end up having to bake it for at 2 hours.  ALso, I thought it was just a bit too sweet so the second time I made it I used a half cup less sugar and it tasted wonderful.

This is a fabulous cake!  I followed other reviewers' suggestions and it turned out wonderfully.  I baked it as a birthday cake, and got tons of compliments.  I doubled the amount of coconut extract, reduced the sugar to 2 cups, and pulsed the coconut in the food processor just briefly.  I also used Egg Beaters equivalent to 4 of the eggs.  Delicious!!

OMG! This pound cake is awesome! If you love coconut this cake is for you. I followed the recipe exactly and used my Kitchen Aid stand mixer to beat everything so it was nice and fluffy. I also let everything get to room temperature before mixing. It baked up beautifully in exactly 1 hour and 20 minutes and the smell in the house was nothing less than heavenly. Make no mistake, this cake is rich and dense so it's not something you'd make on a regular basis but it definitely fits the bill for special occasions. I served it with fresh strawberries, whipped cream and toasted coconut - YUM!

Great recipe. Just the right amount of coconut flavor. Very moist and great texture. The key is to use real butter and to cream the butter, cream cheese, and sugar until they are truly light and fluffy. I halved the recipe and baked in a loaf pan for 1 hr, 20 mins. Came out great!

I am a die hard coconut fan and this is the most amazing cake i've ever made!  My mom and i couldn't wait for it to leave the oven and i was told that i could no longer make that cake in the house....because we'd eat it all!!  It has even now been added to the dessert menu at my restaurant as a strawberry shortcake and before the words are even out of my mouth the cake is gone.  thank you so much for sharing this recipe!

We tried this recipe as an entry for the county fair so we baked several over the course of a week. The texture was wonderful and the taste was very "Sara Lee". One caution I would make. Although we cooked it for the full 1 hr and 20 minutes and it appeared to be done by testing with a skewer, when cooled and cut at the fair there were small pockets which were not fully cooked. So my advice would be to bake it 1 hr and 25 minutes. This is wonderful with fresh strawberries
or ice cream. It freezes well too.

This was a hit for Thanksgiving.  I did make the following changes per my Granny's recipe along with other reviewers' comments: 3 sticks of butter vs 2, 1 teaspoon of vanilla extract, 2 cups of dessicated coconut, cake flour, 1/8 teaspoon of salt.  I also made sure that all ingredients were at room temperature prior to mixing.  Also, I baked at a temperature of 300 starting in a cool oven (no preheating).  This recipe yields enough batter for a bundt pan &amp; a small loaf pan. It was VERY moist &amp; delicious.

This cake is delightful!!  I read that others had to cook the cake a bit longer than the recipe called for, but I arrived home late.  If you just intend to serve it at home or if you are covering the cake with strawberries and cream and presentation isn't as important you might do as I did.  I baked it in a 9 x 13 inch pan and it was done in less than an hour.  While it cooked I prepared supper and then used the pre-heated oven to cook my dinner.  I made the recipe just as given except I did add more coconut extract.  To be honest, as much as I LOVE the flavor of coconut, I wish I had not because I served mine with strawberries and cream and the coconut taste was a little strong.  Perhaps alone or with just whipping cream the extra flavor would be more appealing.  Thank you for this recipe it is really tasty!!

This was so easy to make and turned out wonderfully.  I used a bundt pan and ended up baking it 10 minutes longer than the recipe says.  This is an excellent cake to make for a picnic and is delicious served with fruit.

I made this recipe using several of the suggestions in the reviews (2 1/2 cups sugar instead of the three, vanilla extract in addition to coconut, put the coconut in the food processor).  It baked up beautifully and was DELICIOUS.  I recommend baking it the day before you need it, because it is BEYOND DELICIOUS the next day!  My father is a huge fan of coconut pound cake, and he was thrilled with this, which I baked for his birthday.  Thanks to all those reviewers out there and the tips you contribute.  I depend on this website and the reader-input.

I'm giving this 5 stars for taste even though mine did crumble when I cut it.  I love the moistness and texture.  I also used dessicated coconut as another reviewer suggested.  Great with whipped cream and strawberries on top.

A lot of reviewers said was a tad dry, and I agree.

I would give this 5 stars with this adjustment...in a food processor chop the (sweetened) coconut with 2TBS canola oil. the cake will come out really moist and stay moist for days on the counter. IMO it was not too sweet, blame my sweet tooth i guess?

My family all enjoyed this cake.Could have been a little on the sweet side but the texture was great,moist and dense.I also found that it took 15 mins extra to complete and the top was a little crusty.I will certainly make this cake again.

This cake turned out great!!! I did not have any cream cheese so I utilized sour cream instead. I did add more coconut extract. I did not add the shredded coconut to my cake batter. I used five eggs instead of six. I also made a great glaze out of coconut milk and confectioners sugar.  I glazed the cake and sprinkled shredded coconut onto the glazed cake. The cake was moist and everyone loved the glaze!!!!  It's popular ha!

Very disapointing.  This cake was extremely dry and crumbly.  I followed the directions exactly and baked it for the stated amount of time.  I believe that the problem may be that it needs another stick of butter.  My "go to" cream cheese pound cake calls for the same amount of all ingredients except for butter.  I may try it again and add a stick of butter.

Since I love coconut a TON, I used this instead of regular pound cake in trifle. It was fantastic, and everybody raved about it. This pound cake makes an excellent layer cake - just top it with coconut cream cheese frosting, and I guarantee that people will love it! I do it all the time, and people always ask for the recipe.

Super Delish! I made this exactly as written. it turn out so dense and moist. My family loved it. Oh and I discovered that it is fabulos with a bit of vanilla bean ice cream seved on top.  thanks for the recipe

EXCELLENT POUND CAKE RECIPE!  This is my new favorite because as written, it makes for an extra-moist and extra-flavorful cake.  The only change I made was to substitute almond extract for the coconut extract.  Next time I make this, I'm going to add 1 tablespoon of the almond extract.  Thank for sharing this recipe; we loved it!!

Using a few tweaks suggested by others, this was a crowd pleaser and gets 5 stars! I doubled the coconut extract, reduced sugar to 2 cups and processed the flaked coconut briefly in the food processor. Very flavorful and moist. Thanks for sharing this one!

This is a fabulous cake! I read some concerns from others about the crust being hard. What I remember about my grandmother's sour cream pound cake was the wonderful crusty outside and the moist, dense inside. This brought back many memories! I would have liked to use dessicated coconut, but couldn't find any right away, so I pulsed the 2 cups of flaked coconut in the food processor until it was medium fine. I did bake it about 5 min more than called for. The only other change I made was when I inverted the cake onto a plate, I poured about 2 tablespoons of rum over the bottom and let that soak in. This is now one of my favorite cakes, and it is so easy to make!

I did hesitate for some time whether to give this cake 3 or 4 stars as it is quite dry. My partner though, liked it and doesn't mind the dryness and so I have given it 4 stars but I am not really into cake eating as much as I am into making them and like my cakes a little moister. The flavour nonetheless is lovely. I didn't alter the ingredients and and the sweetness was spot on for me.

Wonderful texture and flavor. I made it in two layers and they baked in 40 minutes in my convection oven. I want to use this for a tiered layer cake for my parents' 50th wedding anniversary in a few months and I may do another trial reducing the flour slightly and/or removing the yolks from a couple of the eggs, just to make it a smidgen fluffier. Perfect with coconut cream cheese icing, as others have suggested.

Wonderful cake.  I added mini chocolate chips to mine and it turned out amazing.  Wonderful coconut flavor.  Not at all over powering.  We dipped ours into a hot fudge sauce and it was to die for!!!  Will make this again and again.  Thanks for the recipe!!! 

Excellent pound cake! I didn't have a tube pan so I just used two 9" loaf pans and things turned out wonderfully. I had to cook it an extra 10 minutes and though the cake didn't need it, I frosted one with some vanilla icing mixed with the leftover shredded coconut. A hit with everyone (even those who don't like coconut) and very easy to make!

I made this and served it with crushed pineapple and homemade whipped cream.  It was excellent!

I wanted to use up a package of cream cheese which was sitting in the fridge for a long time, but I didn't have a 10" tube pan.  So I halved the recipe but used 1 package of cream cheese instead of 1/2 package of cream cheese and 1/2 cup butter (I didn't use butter at all), and I used an 8"x4" loaf pan, topped with coconut flakes. I was worried about using this recipe because the reviews are exreme.  Then I doubled the baking powder.  It turned out very moist and dense!  I baked @325 degrees for 1hr and 30 mins.  It was perfect!

Actually found this to be a bit on the dry side.  Flavor was ok, not sure I will make again.

This is an easy and delicious cake! I did add a half teaspoon of rum flavoring as well. Be sure to blend the sugar, butter, eggs and cream cheese thoroughly. I blended mine on high speed for about 4-5 minutes or until it doubled in size.

I let mine cool for 10 minutes and it came out of the pan very easily. Very moist and I will definitely make it again.

This is an amazing pound cake!!  So easy to make and it was moist and the flavour incredible.  I did make the mistake when halving the recipe, I put in the full package of cream cheese. Frankly it made no difference. (Thank goodness!)  Tasty and incredible, a must try for anyone.

This was the perfect pound cake recipe!  We made it as written in two loaf pans and it was fantastic.  We made another in a bundt pan but left out the flaked coconut and added some orange food coloring swirled around and it was decadant and creamy.  I'm going to save this as my go-to pound cake recipe - it will be perfect with any flavor.

OMG! Those were the 1st words out of my husbands mouth when he tasted this delicious piece of heaven. I used Plugra butter and Swan's cake flower and that made all the difference. Like another reviewer said use real butter. This is great the way it is. Thank you for sharing;)

Excellent pound cake! Moist and dense, just like it should be. I used almond extract instead of coconut simply because I didn't have any, but the almond added wonderful flavor and really complimented the coconut. I used my bundt pan, and this turned out wonderul. Be sure to cream the butter/sugar mixture very well, I let my Kitchen Aid do all the work about 7-8 minutes. I dusted this lightly with powedered sugar when cooled, that's all this cake needs. I will use this recipe again for sure, it's delicious :)

This was delicious!  As others suggested, I doubled the coconut extract and cut the sugar to 2.5 cups.  The baking time was spot on for my bundt pan. Served with fresh strawberries and vanilla ice cream...yummy!

This was awesome!!  Friends and family who don't like coconut even loved it.  I made a glaze using powdered sugar, milk, and coconut extract for a little added flavor.  This is a definite keeper.

Don't be misled (as I was) by the reviews saying it needs to bake longer. Set your timer and then test. I cooked mine an extra 15 minutes per many reviews and it was too dry. Good flavor. I am slicing the cake and going to use if for a trifle but may not even try this recipe again.

I always make a recipe the way it was entered just to be fair on the review.  The cake was very good.  Next time I would cut back on the sugar and double the coconut extract.  I had to cook it five minutes more in order for my knife to come out clean.  It was very moist the first day but the second day it seemed a little dry more like coffee cake.  I will make this again, it was a big hit with the family.

OUTSTANDING! This is a wonderful recipe! Absolutely delicious!

Just a side note...I finished mine off by pouring a hot pineapple rum glaze into the hot cake pan as soon as I removed it from the oven. It was perfect! (you can contact me if you need the glaze recipe)

Thanks again for a wonderful recipe and I will be making this again! I also told my cousin who is insane over coconut and forwarded this recipe on to her!! 

This cake is phenomenal. I did cupcakes and it made about 30-36. Fill the baking cups about 3/4 full of batter and bake for 20 minutes at 350. My favortie cake EVER! I frosted with the special buttercream recipe from this site and instead of using vanilla extract in the frosting I used coconut extract. SO SO GOOD.

Took this to work and topped with the Vanilla Glaze (substituting coconut extract for the vanilla) from this site. It was phenomenal and got rave reviews from my co-workers.

made exactly as directed; used a silicone bundt pan.  I had to bake addt'l 20 mins. in order for cake to be done;  Good coconut flavor, but outside was dark and crusty before inside of cake was done...  I was okay with it, but most people were not.... I probably will not make this again...

This was good, not the best pound cake I have tasted.  The coconut adds a nice twist. Needed 15 more min as I used a bundt pan. Cut sugar by half a cup, as per other reviews. Kids approved. Maybe I will add crushed pineapple next time and a little vanilla :)

I submitted this recipe originally. I use a 6 ounce package of frozen coconut (thawed) instead of flaked coconut. The texture is much better with the frozen variety.

On the dry side but dense and moist on the inside.  The sweetened coconut flakes add a punch of "sugary" sweetness.  Doesn't seem worth all the fat and calories.

Awesome cake!! It is definately a keeper. I did split the batter and made to bundt cakes. Once I poured half of the batter in the first pan I mixed in 1 cup of chopped almonds and put it in the rest of the batter. The one with the almonds came out a little more moist than the one without. I then brought out half of each cake for my neighbors to try and they were very pleased with both but most of them liked the ones with the almonds. I also cooked the cakes for 1 hr and 5 min.

When other users said this recipe was dense they really meant it!  I'm all for a dense cake but not when it feels like you are serving up rock buns.  The flavor was good but it was too dense and not at all moist.  I used low fat cream cheese because I had it in the house already, perhaps this contributed to its density issues.  If I were to do it again, I'd add double the amount of baking soda and 50g of coconut cream for flavor and moisture.

Made this for a friend who doesn't like overly sweet desserts so I decreased the sugar to 1.5 cups. I must admit that I didnt' miss the sugar. Other than the cake being a little dry, it was good.

This recipe produces an incredibly moist and flavorful pound cake. The aroma, while baking, is out of this world! I also baked an additional 10 minutes. 19Connie61, thank you for sharing this wonderful recipe!

This cake is fantastic! I followed the recipe exactly and it turned out perfect. It's moist and very flavorful. It's a great solid cake that's really good to trim and decorate. It holds it's shape very well under buttercream and fondant. I layered it with pineapple buttercream and it was a hit!

I thought this cake was great!  I made it in a bundt pan, plenty of room.  It is a pound cake so it is a little heavier than other cakes but that is to be expected.  I added 2 tsp. of extract instead of 1 and it was good and I pulsed the coconut in the processor to make the pieces a little smaller.  I also made a rum glaze with powdered sugar, milk and rum extract to put over it and that was the finishing touch. Thanks 19connie61 for the recipe! 

If you love coconut you will love this cake! I did not have a tube pan so I made one bundt cake and one loaf with the batter. I used 1 1/2 tsp. of coconut extract and pulsed the 2 cups of coconut in the food processor a bit, otherwise followed the recipe as is. Make sure yourr ingredients including the eggs are room temperature before you begin...this cake is absolutely delicious. I can't wait to try it with some frozen (thawed) wild blueberries and their juice.

I made this cake and my family loved it...so much so my step-daughter wants me to make this for her wedding cake!

Very good recipe.  I used it to make a wedding cake for my father in law and it turned out not only tasty, but a solid base for using fondant to cover the cakes.  I frosted it with homemade buttercream with additional coconut extract.  Got rave reviews and my husband is picky about sweets.

Tasted great and was a perfect texture a few hours out of the oven. The next day, however, it was very dry and not very good. 

YUMMY.....i halved the recipe and baked it in a loaf pan.  Baked it for about 1 hour and 20 mins.    great recipe....the whole family loved it! will definitely make it again.

I've baked this many times and it never disappoints! I add about 1/2 t. almond extract to the batter and it just adds a hint of sweetness. I baked one last night and between my dad and my boyfriend, it was gone in a couple of hours so I'll have to bake another one tonight for the people coming over for dinner. I always make sure to beat the eggs into the batter one at a time and then beat for about a minute after each one. It's one of the easiest recipes ever and always comes out great!!!

This cake is as the other reviews have said moist, it is  sumptuous and I have received great reviews , this is a keeper , I find it a bit sweet so I would reduce the amount of sugar the recipe gives , thanks os much for sharing !!!!

This cake is amazing!!! i learned my lesson though, DO NOT use silicone bakeware....it's awful!! But this recipe turned out great!! The only thing that I might add to this recipe would be maybe 1/2 tsp more of coconut extract! I took it to my boyfriends house for thanksgiving and his whole family loved it!!! Enjoy!!

This was heaven! So incredibly dense, a little slice goes a long way. :)  I probably gained 50 pounds eating it. lol...  I WILL make this again.

This is a keeper!  I will make this moist cake for all my parties.  I poured a glaze on the cake then sprinkled it with coconut.

I REALLY HAD HIGH HOPES FOR THIS CAKE, BUT IT TURNED OUT REALLY DENSE AND CRUMBLY. I HAD COOKED IT FOR ABOUT 15 MIN. LONGER THAN DIRECTED. IT WAS A WASTE OF TIME AND INGREDIENTS.

Im giving 3 stars because this recipe needs work.  Dryness is a factor with this one. It needs another stick of butter and a 1/2 cup of heavy whipping cream added alternately with the flour.  Also, 3 teaspoons of coconut flavoring plus 2 tablespoons of vanilla. The cook time is too long. I cooked for an hour and 20 minutes and should have pulled this out after the first hour.  This cake cooks quickly. Overall, not terrible but I feel like I cooked a cake that I cannot eat because of the dryness and this cake is not cheap to make.

This cake is die for. I used a bundt pan, cause I didn't have a tube pan and it turned out great. I did cook it 10 minutes longer, but it was probably done 10 minutes earlier. When making a pound cake you want to let your cold ingredients come to room temp first. So, I sit my eggs, butter and cream cheese out to get to room temp. I also sifted the flour and baking soda together, befor adding them to the batter. Thanks for a wonderful recipe.

I disagree with the other reviewers who stated this cake was dry. I found this cake to be deliciously moist. I made it for my mom several months ago who is a coconut fanatic. She absolutely loved as did I. I thought it was a fantastic recipe. It's the only coconut cake recipe I use.

I used only 1 1/2 sticks of butter, decreased sugar by 1 cup, and served it with whipped topping and strawberries. Yum! I love the coconut extract in it. (Also, I pulverized the coconut in my food processor so it wouldn't be big chunks.) It was very good, but it could have been more moist.

After enjoying the aroma of this cake in the oven, I didn't even get to taste it, if that tells you anything. I'm told it was different and delicious.

I want to make this cake for a birthday party this weekend, but wanted to try it out with my family first. I did put an extra teaspoon of coconut extract. I used only 2 cups of sugar. I added 1 teaspoon of vanilla extract. I used 2 teaspoon of baking powder. I baked as directed except for the last 30 minutes. I reduced the heat to 300 since the edges seem to brown too quickly. Let's just say that my husband had his second piece. It was moist and very tasty even without icing! Definitely a keeper! ;) UPDATE: 10/9/2011- I made the cake for the birthday party as planned. Everyone loved it! Oh and I did add about 1/2 cup of milk.

The only reason I gave this cake four stars is because mine came out a bit too crumbly...but I feel that may have been due to chef error as opposed to recipe error. :) Also, I wasn't able to find coconut extract at the supermarket so I used "buko pandan' extract (I live in the Philippines) and even though the cake was green it was delicious!!!! This might be something for Filipino chefs to consider.

This is by far the BEST coconut pound cake recipe ever! It absolutely NEVER disappoints. The only change I made is to add about 1/2 teaspoon of almond extract to the batter. Otherwise, it is just fantastic!

This cake was very moist and delicious.  I followed the recipe exactly.  I will definitely make this again!

Pretty good.  I did not have coconut extract so just used vanilla.  It had a good flavor but I wanted more coconut flavor so I will def buy some coconut extract!  It took a lot longer than 1 hr 20 minutes, not sure how much longer though b/c I checked it frequently so it didn't overbake.

Yum, yum, yum! Moist, fragrant, tender and simply delicious. Freezes well and tastes even better when you pop a slice into the microwave for a few seconds prior to serving. However, I'm taking one star off because I feel it would have been virtually inedible with 3 cups of sugar! 2 cups is just the perfect amount. I used 1 tsp of coconut extract which gave it a beautiful subtle flavour, dessicated coconut instead of the shredded and only 5 eggs (medium size), since I didn't want to risk an eggy taste. I will be making this again often!

First off...I am NOT a baker...so that being said...This cake was easy, fabulous, and a crowd winner!  I made this for my sons 2 bday cake and made it in three layers...triple the recipe...i read all the comments and took all into consideration.  It came out perfect! Moist, no crumbing, and super tasty!  I will def. use this all the time as my goto cake and just tweak it when needed! THANK YOU SO MUCH!!!!

I love baking cakes and am willing to try new recipes that sound good. I made this for my husband's birthday and it tasted awful! It was so dry, overly dense and tasted more like a sweet, stale bread than a cake. I thought having 5 stars it would have tasted better!

I FOUND THIS RECIPE TO BE THE BEST!!!! THE CONSISTENCY, THE FLAVOR, THE INSTRUCTIONS WERE ALL PERFECT. I WOULD NOT CHANGE A THING. THIS IS DEFINITELY A CROWD PLEASER.

This cake is excellent. I think it's the best pound cake I ever made or even tasted. I don't quite understand those who claim it is dry. I think they may not be much of a pound cake fan, because the texture here is text book accurate! I do reduce the sugar to 2.5 cups and use unsweetended, powdered coconut. I also add a tsp of vanilla to the tsp of coconut extract, as vanilla brings out other flavors beautifully. Have made it a few times already; it's a keeper.

the cake turned out amazing,very soft and moist.though i had to make a little change.i added half a cup of milk to the cake batter as it was very very thick.

The cake tasted great, which is why I gave it a high score even though the outside burned before the inside was cooked.  I'm not sure how that happened, but I scrapped off the burned stuff and it was good.

If you love coconut and cream cheese you won't be disappointed in this recipe! It's fantastic!! I baked 1hr 35mins - after the 1hr 20min cook time in recipe, I checked with knife every 5mins so I wouldn't over bake. Waited 10mins and turned over onto serving platter to cool. Served with sliced strawberries and cool whip. Even people who don't like coconut liked this cake with the toppings! A definite winner!

I followed this recipe exactly, but it took me two hours to cook!  The crust was so dry, but the inside would not firm up.  Although I liked the taste of the inside, the overcooked crust really spoiled this cake.  As written its not something I will bake again.

This was a really lovely cake and kept fresh for about a week, although it was hard to keep it for that long!  I just halved the recipe and made it in a loaf tin.  I did find it very sweet and I think I would cut down on the sugar as suggested my others members.

hi this is my first time reviewing a recipe. first thing I changed a couple of things but a good base recipe anyway. Used 2 cups of sugar, I thought 3 was a bit much, and added 1/2tsp of salt,1 1/2tsp vanilla and 1 1/2tsp almond didn't have any coconut extract and 1tsp instead of half baking powder. delicious,very moist and great coconut flavor thanks for posting 

This is excellent!  I just finished making this, following a few of the suggestions, such as reducing the sugar to 2.5 cups and processing the coconut for the batter.  The taste and texture are superb!  The sweetness is perfect.  I frosted with a coconut/cream cheese frosting from this site and topped with toasted coconut.  Decadent!

I am not really a coconut person, but this cake is wonderful. Even my husband who really doesn't like coconut said it was great.  I did use only 2 cups of sugar and inreased the exract to 1 1/2 tsp.  Great recipe!

FANTASTIC! I really wanted a good coconut flavor, so I used 3/4 teaspoon of coconut oil instead of the extract, and that was perfect for us! It smelled so wonderful while baking, that we couldn't even wait for it to cool to try some, lol. I'm serving this with macerated strawberries and whipped cream for dessert and can hardly wait. I agree that beating your ingredients for a LONG time is key in making this poundcake exceptional. I will be making this very often! thanks for sahring. :)

I baked the cake in a bundt pan, and had to bake it 20 minutes longer than the recipe called for. The texture was nice, but the cake had a thick crust that I didn't care for. I also wished that it would have had a more pronounced coconut flavor. So, I would say that the cake was o.k., but I most likely won't be making it again.

YUMMY, YUMMY!  This cake is wonderful.  It bakes up nice and high, looks great and tastes super.  I also had to bake it for about 20-25 minutes longer than the recipe said.  Definitely a keeper!!!

J had no trouble with this receipe other than it took longer (about 15 mins) than expected to bake. It was moist and very flavorable and not dry at all. It probably would dry out if you left in in too long and didn;t keepa  close eye on how it's progressing. I topped it with the satiny chocolate glaze from this site and a little tinted coconut on top and it tasted like a mounds bar. My family loved it. Will definitely make a gain...probably for Easter.

I baked this cake for my husband last evening and it looked beautiful, but it was absolutely the worst cake ever! It had the consistancy of a bisquit and  a floury, doughy taste.

I'm undecided between 3 and 4 stars.  I thought the taste of the cake was good, but it was very dry.  However, my husband and I unfortunately had left our oven on broil from a previous cooking activity, so while the temp of the oven was correct, the cake began its baking with the heat source coming from the top.  This might have dried out the cake, but not sure.  I will try this cake one more time, but I recommend a very similar cake on this site called "Incredibly Delicious Italian Cream Cake" which is very moist and tastes great.  These two cakes have different ingredients but very similar tastes--the Italian Cream Cake is better though.

I baked this cake in 3 9-inch rounds for about 30 minutes and then used the Buttercream Frosting II recipe from this site to frost the cake and that was a very nice accompaniment.  This is a very easy cake to prepare and clean-up is incredibly fast.  You end up only needing to use one measuring cup size and only two sizes of measuring spoons, so it's quick and easy.

So happy to see there is actually a coconut cake recipie without a boxed cake mix!

This recipe was excellent! I would have liked to have a little more coconut flavor but it turned out great!

This cake was so wonderful! I made it as my birthday cake and served it with whipped cream and sliced strawberries. Good thing it's a big cake, because every single person, both children and adults, came back for seconds. I used unsweetened organic coconut flakes, which I think was key for keeping it from being overly sweet, and the large flakes gave it a great coconut chewiness. If the leftovers last long enough to begin to dry out, you can take care of that by topping it with your favorite ice cream!

I loved this cake! I am nuts about coconut so I was really looking forward to making this. The only thing that could have made it better is if it was just a little more moist, but I will try and beat my butter/cream cheese/sugar longer next time to incorporate more air into it and make it fluffier hopefully. This cake goes perfect with a nice big dallop of cool whip! Tastes great like that!

This was super easy! One bowl! I didn't use any icing so it was a tad dry. But I brushed on some simple syrup with rum extract in it- yum! This would make a wonderful cake layer. The only change I made was reducing the sugar a bit because I was using sweetened coconut flakes. 

A very yummy and flavorful cake.  It's easy to eat more than you should.  Weird but the top half was a lot better then the bottom half, maybe due to oven postioning?

This decadent pound cake has a creamy coconut twist!

coconut cream pound cake

Prep Time: 15 minutes

Cook Time: 1 hours, 20 minutes

Total: 1 hours, 35 minutes

Servings: 5.5

Author : Connie Bridges Mallard

Ingredients

Instructions

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