Delicious Coconut Almond Pound Cake Recipe

Are you looking for a cake recipe that combines the sweet, nutty flavor of coconut with the rich, fragrant taste of almonds? Look no further than this Coconut Almond Pound Cake recipe.

As a chef specializing in British cuisine, I’ve always loved experimenting with different flavors and ingredients to create unique and delicious desserts. This Coconut Almond Pound Cake is one of my favorites – it’s moist, tender, and bursting with coconut and almond flavor in every bite.

Whether you’re serving this cake for a special occasion or just as a sweet treat for yourself, I highly recommend giving this Coconut Almond Pound Cake recipe a try. With its perfect balance of flavors and textures, it’s sure to be a crowd-pleaser. Plus, it’s easy to make and requires only simple ingredients that you may already have in your pantry.

So get ready to impress your family and friends with this delectable Coconut Almond Pound Cake – let’s get baking!

Why You’ll Love This Recipe

Coconut Almond Pound Cake
Coconut Almond Pound Cake

Ladies and gentlemen, let me tell you why you’ll absolutely love this recipe for Coconut Almond Pound Cake. It’s a perfect combination of two unique ingredients, coconut and almond, giving the cake a savory taste that will linger on your taste buds.

Firstly, pound cake is a classic dessert that can never go out of fashion. Who doesn’t love a fluffy yet moist cake? This recipe will help you achieve the perfect texture every time! Secondly, adding coconut and almond flavoring gives this traditional cake an elevated twist. Trust me, your guests won’t be able to resist this delicacy on their plates.

Moreover, the recipe can be customized according to your desired level of sweetness. You can use less sugar if you’re looking for something less intense, or more if you want a sugar rush! The variations make this recipe ideal for any occasion – whether it’s a fancy dinner party or just a casual night in with your friends and family.

Lastly, this Coconut Almond Pound Cake recipe is super easy to make; all you need are basic ingredients from your pantry such as flour, eggs, shortening, salt, baking powder and of course – coconut flakes and almond extract. Mix the ingredients together in a bowl, pop it in the oven at 350 degrees Fahrenheit for 50-60 minutes or until golden brown on top. You’ll have restaurant-quality cake in no time.

In conclusion, indulge yourself in this delectable treat that has the perfect amount of sweetness with a hint of coconut and almond flavors. Perfect for any occasion or just simply as a snack at home – this versatile Coconut Almond Pound Cake recipe will surely become your go-to dessert!

Ingredient List

 A slice of heaven in every bite
A slice of heaven in every bite

Before we start making our coconut almond pound cake, let’s get all the ingredients sorted out. Here’s what you need to gather:

Cake Ingredients:

  • 2 cups (256g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup (170g) unsalted butter, room temperature
  • 1 ½ cups (267g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons almond extract
  • 1 teaspoon coconut extract
  • 1 cup (240ml) milk
  • 1/2 cup (40g) flaked coconut

Coconut Glaze Ingredients:

  • 2 teaspoons (10ml) water
  • 1/4 cup (57g) unsalted butter, melted
  • 1 teaspoon (15ml) coconut oil
  • 3 ounces (85g) sweetened flaked coconut.

To make this cake low carb or gluten-free, use almond flour instead of all-purpose flour and coconut flour instead of flaked coconut. You can also add almond amaretto, a squeeze of lemon juice or coconut milk to add a fun twist to the classic recipe.

The Recipe How-To

 A nutty twist on a classic dessert
A nutty twist on a classic dessert

Now for the fun part – let’s dive into making this delicious Coconut Almond Pound Cake! Here’s a step-by-step guide that will have everyone thinking you’re a professional baker.

Step 1: Prep the Ingredients

First things first, you need to gather all your ingredients from the list we provided in section (3) Ingredient List. Make sure to have everything measured and ready to go to make things easier later on. Preheat your oven to 350°F (175°C).

Step 2: Cream Together Shortening, Butter, and Sugar

In a large bowl using a hand mixer or standing mixer fitted with a paddle attachment, cream together 1/2 cup of vegetable shortening and 1 cup of unsalted butter softened until light and fluffy. Add 3 cups of granulated sugar, beating until combined.

Step 3: Add Eggs

Add in 6 large eggs one at a time, allowing each one to blend thoroughly into the mix before adding the next. Don’t overbeat the mixture as it can cause the cake to become dense.

Step 4: Mix In Flavorings

Add in 1 teaspoon of almond extract and 1/2 teaspoon of coconut extract along with the other flavors like 2 teaspoons of vanilla flavoring that you added in earlier. Be delicate about mixing so that you don’t deflate your batter.

Step 5: Combine Dry Ingredients

In a separate bowl combine your dry ingredients – 3 cups of all-purpose flour, 1/2 teaspoon of salt, and 1 teaspoon of baking powder. Mix together until combined.

Step 6: Add Dry Ingredients

With your stand mixer on low speed, slowly add in the dry ingredients into the wet mixture. Go easy on mixing until there are no lumps.

Step 7: Incorporate Milk And Coconut Flakes

Pour in 3/4 cup of milk, and 1 cup of flaked coconut into the batter. Mix well at a low speed. You can also use whole milk instead which will give your cake a richer, creamier taste.

Step 8: Pour The Batter Into Your Pan

Grease a 10-12 cup bundt pan with coconut oil or butter. Carefully pour the batter into the pan and spread using a spoon or spatula.

Step 9: Bake The Cake

Bake the Coconut Almond Pound Cake at 350°F (175°C) for about 60 -70 minutes or until the internal temperature reaches 200°F (93°C). Once baked remove from oven, and let it cool in pan for about 10-15 minutes.

Step 10: Glaze And Serve

While cooling, whisk together the glaze ingredients in a small bowl – 1 cup of confectioners’ sugar, 2 teaspoons of melted butter, and **2

Substitutions and Variations

 The perfect balance of coconut and almond flavor
The perfect balance of coconut and almond flavor

Are you looking for ways to put your own spin on this delicious coconut almond pound cake recipe? There are various substitutions and variations you can try to make the recipe your own.

First, you can experiment with the type of flour used in the recipe. If you’re looking for a low-carb or gluten-free option, you can try substituting almond flour or coconut flour for the all-purpose flour called for in the recipe.

If you’re not a fan of flaked coconut, you can leave it out of the recipe or replace it with shredded sweetened coconut. You could also add other mix-ins such as chopped nuts like pecans or walnuts or chocolate chips for added texture and flavor.

Another way to change up this pound cake is by playing with the flavorings. For instance, instead of almond extract, you can try using amaretto liqueur for a more adult twist on the classic recipe. You could also substitute coconut extract with lime or even lemon extract for a tangy take on the traditional coconut flavour.

If you’re looking for a different shape and presentation, consider using a bundt pan instead of a regular loaf pan. You could also cut the cake into smaller squares and icing them separately to serve them as individual servings.

Remember that experimenting with substitutes can sometimes yield unexpected results, so be patient with yourself in case something doesn’t go as planned. With these varied options, there’s no limit to what you can create when baking a coconut almond pound cake!

Serving and Pairing

 A moist and dense cake that won't disappoint
A moist and dense cake that won’t disappoint

Now that your fluffy and delicious Coconut Almond Pound Cake is ready, let’s talk about one of the most critical steps- serving and pairing. This cake is versatile and can be paired with a variety of beverages, including coffee, tea, or hot chocolate. In the summer months, serve it with an iced coconut latte or a refreshing glass of lemonade.

To add another level of decadence and flavor, top it off with whipped cream or a scoop of sweet vanilla ice cream. You can also sprinkle some toasted coconut flakes over the top to give it a crunchy texture.

This Coconut Almond Pound Cake also makes for an excellent breakfast option; lightly toasted, it tastes scrumptious with a generous helping of butter.

Another great way to enjoy the cake is by slicing it into smaller pieces and serving them at brunch parties, baby showers, or birthday celebrations. Cut them into similar sizes and arrange them on platters for guests to enjoy.

In conclusion, this Coconut Almond Pound Cake pairs perfectly with a range of different foods and drinks. Whether you serve it for dessert, breakfast, or at any other gathering, this treat will not disappoint.

Make-Ahead, Storing and Reheating

 For those who dream in coconut and almond
For those who dream in coconut and almond

Now that you’ve baked your delicious Coconut Almond Pound Cake, let’s talk about how to make the most out of it. This cake is a fantastic make-ahead option. You can bake it up to three days in advance and keep it at room temperature in an airtight container. The cake usually gets better with time, as the flavors blend together.

If you have any leftovers, you can store them in an airtight container for up to five days. If you want to extend the shelf life, wrap the cake tightly in plastic wrap and store it in the fridge for up to one week. Make sure you let the cake come to room temperature before serving.

When reheating, there are a few different methods you can try depending on how much cake you have left over. For individual slices, lightly toast them in a toaster oven or place them on a baking sheet and heat them in the oven at 350°F for 5-7 minutes. For a larger portion, heat up the entire cake by covering it with foil and warming it in the oven at 300°F for around 10 minutes.

Lastly, if you want to get creative with leftovers, try transforming them into another dessert altogether! How about using sliced pound cake to make a trifle or toasting slices to make bread pudding? The possibilities are endless and there’s no need to let any of this deliciousness go to waste.

Tips for Perfect Results

 A pound cake with a tropical twist
A pound cake with a tropical twist

Baking a perfect Coconut Almond Pound Cake can seem intimidating, but trust me it’s not as hard as it seems. A few simple tips and tricks can elevate your cake from just okay to absolutely amazing. Here are my top tips for baking the perfect Coconut Almond Pound Cake:

1. Use room temperature Ingredients

Make sure all ingredients, including eggs, butter, and milk are at room temperature. This ensures everything is well-mixed when combined, preventing clumps and uneven texture.

2. Measure Accurately

It’s important to measure each ingredient precisely using graduated measuring cups or a kitchen scale. This will help maintain the proper ratios of ingredients for a well-balanced cake.

3. Preheat the Oven

Make sure to preheat your oven for at least 15 minutes before baking to ensure even cooking.

4. Don’t Overmix Batter

Overmixing the batter results in a dense and heavy cake. Mix until all ingredients are just combined, leaving some small lumps is perfectly fine.

5. Grease Your Pan Thoroughly

It’s important to grease your pan thoroughly with coconut oil or butter so that the cake doesn’t stick and maintains its shape.

6. Use Fresh Baking Powder

Baking powder loses its potency over time so it’s important to use fresh baking powder for optimal rise and texture.

7. Experiment with Your Glaze

Don’t be afraid to get creative with different types of glazes! Try a coconut glaze or add some almond extract to a vanilla glaze for added flavor complexity.

With these tips in mind, you’ll be on your way to baking the perfect Coconut Almond Pound Cake every time!


Before we conclude this recipe article, let me address some common questions and concerns that may come up while attempting to make a delicious Coconut Almond Pound Cake. Here are some FAQs and their answers that will help you along the way:

What is Elvis Presley pound cake?

Elvis Presley had a special love for pound cake, particularly the ones baked by his childhood friend Janelle McComb. It is said that McComb would bring two loaves of her famous pound cake to Graceland every year at Christmas. In 1987, on the tenth anniversary of Elvis’ death, McComb shared her recipe with the Sterns, who are known for their collection of Elvis memorabilia.

Why is my pound cake not moist?

When preparing a cake, it can sometimes turn out too dry, which could be an indication of over-baking. The dryness may also be caused by inadequate amounts of butter or sugar or excess flour. To rectify this issue, one can consider reducing the oven temperature or taking the cake out of the oven a bit earlier.

What causes a pound cake to be gummy?

When baking a cake, it’s essential to be careful with how long you mix the flour. Overmixing can lead to the activation of gluten, which causes the cake to become rubbery and hard instead of soft and spongy. Incorrectly creaming butter and sugar is often the cause of this overmixing, so it’s crucial to pay close attention during this step.

Bottom Line

In summary, this Coconut Almond Pound Cake recipe is not just your ordinary cake — it’s a delicious treat that will surely please your taste buds with every bite. With the perfect combination of coconut and almond ingredients, this cake stands out among other pound cakes, making it a must-try dessert for any occasion.

But what really sets this recipe apart is its versatility. You can easily modify it to suit your preferences by using different types of flour, sugar, or extract flavorings. You can also pair it with various drinks or add toppings to make it even more appealing.

So why not invite your friends over and share this mouth-watering cake together? Or better yet, have a slice of Coconut Almond Pound Cake for yourself and indulge in its richness and texture. Trust me; it’s worth every calorie!

In conclusion, I hope this recipe has inspired you to explore the wonders of baking and discover new ways to create delectable treats at home. With its simple yet flavorful ingredients and easy-to-follow instructions, there’s no reason not to try making this Coconut Almond Pound Cake recipe today!

Coconut Almond Pound Cake

Coconut Almond Pound Cake Recipe

I have been baking this cake for 30 years. My best friend's grandmother had baked it for her when she was a child. It is delicious when topped with a scoop of vanilla ice cream and it makes the best strawberry shortcake that I've ever tasted.
Course Dessert
Cuisine American
Keyword < 4 Hours, Coconut, Dessert, Fruit, Nuts
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 2 cakes
Calories 2551kcal


  • 2 cups sugar
  • 2 cups flour
  • 1 cup shortening
  • 5 large eggs, separated
  • 1 cup flaked coconut
  • 1 1/2 teaspoons baking powder
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla flavoring


  • In large bowl, cream shortening and sugar. Add egg yolks one at a time, beating well after each addition.
  • In separate bowl, sift together flour, baking powder and salt. Gradually add to shortening mixture.
  • Add milk, almond extract and vanilla. Mix well.
  • Beat egg whites until stiff peaks form. Gently fold into shortening/flour mixture.
  • Fold in coconut.
  • Spoon into 2 well greased and floured 9 x 5 loaf pans.
  • Place in COLD oven. Turn oven to 350° and bake for 1 1/2 to 1 3/4 hours. Test for doneness by inserting wooden pick in middle of cake.


Serving: 1333g | Calories: 2551kcal | Carbohydrates: 318.2g | Protein: 31.9g | Fat: 130.2g | Saturated Fat: 41.6g | Cholesterol: 537.3mg | Sodium: 865.6mg | Fiber: 5g | Sugar: 217.7g

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