Delectable Orange-Coconut Pound Cake Recipe for Sweet Treats

Greetings, fellow dessert enthusiasts! Today, I am excited to share with you my latest creation – a delectable Orange-Coconut Pound Cake. This cake is the perfect combination of rich and full flavors of orange and coconut, giving a classic recipe a tropical makeover.

As a chef specializing in British cuisine, I pride myself on creating recipes that are not only delicious but also easy to make at home. This Orange-Coconut Pound Cake is no exception – with simple ingredients and straightforward instructions, anyone can whip up a mouth-watering dessert that will impress their friends and family.

One of the best things about pound cakes is their versatility. They can be served for breakfast or brunch, as an afternoon snack, or dressed up for a fancy dinner party. This Orange-Coconut Pound Cake is no exception – it’s just as at home on your kitchen counter as it is on your finest china.

So let’s dive into the recipe, shall we? Trust me when I say that this cake will become a staple in your dessert repertoire in no time.

Why You’ll Love This Recipe

Orange-Coconut Pound Cake
Orange-Coconut Pound Cake

Are you tired of the same old traditional pound cake recipe? Do you want to try something new and exciting that will tantalize your taste buds? Look no further than this Orange-Coconut Pound Cake Recipe!

This cake takes the classic pound cake and gives it a tropical makeover with the rich, full flavors of orange and coconut. The sweet, tangy flavor of the glazed orange coconut on top pairs perfectly with the fluffy, moist cake beneath it.

This recipe is versatile enough to be served at a casual brunch or as a formal dessert. The burst of color from the orange zest on the top adds an elegant and eye-catching touch to any table setting.

Additionally, this recipe uses simple and easy-to-find ingredients such as unsalted butter, coconut, confectioner’s sugar, vanilla extract, salt, baking powder, flour, eggs, sugar, and of course, shredded coconut and fresh oranges.

Pound cakes are already known for their tender and velvety texture with just the right balance of sweetness. But this Orange-Coconut Pound Cake elevates those flavors to a new level with its blend of tropical ingredients.

If you’re looking for a refreshing twist on the traditional pound cake recipe that’s perfect for any occasion, look no further than this Orange-Coconut Pound Cake Recipe. It’s guaranteed to become a fan favorite in your household and leave everyone wanting more!

Ingredient List

 A slice of sunshine on your plate!
A slice of sunshine on your plate!

Here’s the list of all the ingredients you’ll need to bake this delicious Orange-Coconut Pound Cake recipe:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs, at room temperature
  • 2 tablespoons grated orange zest (from 1 large orange)
  • 1/2 cup freshly squeezed orange juice (from 1 large orange)
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 cup confectioners’ sugar

Note: If you can’t find unsalted butter, you can use regular butter but reduce the added salt in the recipe. Also, fresh oranges are recommended for better flavor, but you can use bottled orange juice if necessary.

The Recipe How-To

 The perfect balance of citrus and coconut flavors.
The perfect balance of citrus and coconut flavors.

Combining the Dry Ingredients

First, preheat the oven to 325 degrees. Then, in a large bowl, combine 3 cups of all-purpose flour, 1/2 teaspoon of salt, and 1/2 teaspoon of baking powder. Make sure that they are well-combined before you proceed to the next step.

Creaming the Butter and Sugar

In another bowl, beat 1 cup of unsalted butter and 2 cups of sugar together until pale and fluffy. I usually just use my trusty mixer for this step to make it a little bit easier. Once done, add in your eggs one at a time until they are fully incorporated in the mixture.

Adding in the Orange and Coconut Flavors

Now for the fun part! Add in 1/4 cup of freshly squeezed orange juice, 2 tablespoons of grated orange zest, and 1 cup of shredded coconut into the butter mixture. Mix well to make sure that all flavors are spread evenly.

Combining Everything Together

Next, it’s time to combine everything together! Slowly mix in the flour mixture into the bowl containing the butter mixture. It’s important to do this gradually so that the ingredients will be fully-integrated without forming any clumps.

Placing Everything onto a Bundt Pan

If you’re using a Bundt pan, make sure that you grease it generously before pouring your cake mix into it. Smooth out the top so that it is even before putting it inside your preheated oven.

Baking Time!

Bake your orange-coconut pound cake for about an hour or when a toothpick inserted comes out clean. Once done, remove it from the oven and let it cool completely before serving.

Congratulations! You have successfully prepared an orange-coconut pound cake that is just bursting with tropical flavors!

Substitutions and Variations

 Can't resist a slice of this pound cake!
Can’t resist a slice of this pound cake!

One of the joys of baking is the opportunity for creativity and personalization. Here are some substitutions and variations to consider with this Orange-Coconut Pound Cake recipe:

– Flour: You can substitute all-purpose flour for cake flour to create a lighter consistency. You can also use gluten-free flour for a gluten-free version of the recipe.

– Sugar: Brown sugar can be used instead of granulated sugar to make the cake denser and add a deeper flavor. If you prefer a healthier version, you can use coconut sugar, which is lower in glycemic index and has many health benefits.

– Butter: For a dairy-free version, you can use vegan butter or coconut oil. It will give the cake a unique flavor and moist texture.

– Coconut: Fresh coconut shreds or coconut flakes are ideal but if not available, canned shredded coconut works well too. You can also substitute coconut milk with almond or soy milk.

For variations, you may want to consider using:

– Lemon Coconut: Swap out oranges for lemons and mix grated lemon zest in the batter along with shredded coconut. This variation will provide a refreshing feel that is perfect for warmer weather.

– Texas Size Orange Pecan Pound Cake: Add chopped pecans to the batter along with orange zest and pure orange juice instead of water.

– Duncan Hines White Chocolate Coconut Bundt Cake: Make a white chocolate cake mix according to recipe directions then add shredded coconut.

– Coconut Loaf Cake: Use the same ingredients as this pound cake recipe but bake them in a loaf pan instead of bundt pan. The smaller size is perfect if you’re craving something sweet but don’t want an entire bundt cake.

No matter what substitution or variation you choose, be sure to test it out first! While cooking is all about experimentation, it’s best not to surprise guests with an untested recipe at your next dinner party.

Serving and Pairing

 A delicious treat for breakfast or dessert.
A delicious treat for breakfast or dessert.

If you’re looking for a dessert that’s perfect for any occasion, this Orange-Coconut Pound Cake is just the thing! It’s rich and full of both orange and coconut flavors, making it the perfect accompaniment to a hot cup of tea or coffee.

To serve, slice the cake into thick pieces and sprinkle with confectioners’ sugar. If you want to take it to the next level, add a dollop of whipped cream on top of each slice. The combination of the light cream and the dense, citrusy cake is simply divine.

But our coconut orange pound cake doesn’t need any additional components to shine through. This glorious dessert stands on its own with rich, delicate crumb and gentle notes of coconut and zesty notes of orange. You can glaze your Orange-Coconut Pound Cake with a simple mixture of powdered sugar and freshly squeezed orange juice, then sprinkle some shredded coconut on top for decoration.

You can also pair this pound cake with fresh fruit, like sliced strawberries or raspberries, to help balance out the sweetness of the cake. Another option is to serve it alongside vanilla ice cream or fresh whipped cream.

No matter how you choose to enjoy it, this Orange-Coconut Pound Cake will make quite an impression on your family, friends or guests when you proudly present them your homemade creation.

Make-Ahead, Storing and Reheating

 The orange zest adds a bright pop of color and flavor.
The orange zest adds a bright pop of color and flavor.

This orange-coconut pound cake is a great make-ahead dessert that can be stored for a few days to enjoy at any time. Once the cake has cooled completely, wrap it tightly in plastic wrap or foil and store it in an airtight container at room temperature. The cake will last up to three days this way.

If you want to store it longer, I recommend freezing it. Wrap the cake tightly in plastic wrap, then in foil, and finally place it in a ziplock bag before placing it in the freezer. The cake can be frozen for up to two months without losing its texture or flavor. When ready to serve, remove the cake from the freezer and let it thaw at room temperature for about 2 hours.

To reheat the cake, you can slice it into individual serving pieces and microwave them on high for 15-20 seconds per slice. This will warm them up and make them even more delicious.

One of my favorite ways to enjoy this cake is by making a warm glaze of orange juice and grated orange zest mixed with confectioners’ sugar, heating it on medium until fully combined, then drizzling it over each slice before serving. This gives the cake a fresh burst of citrus flavor that’s perfectly matched by the sweet coconut.

Remember to store any leftover glaze separately in an airtight container, as it can be used for other recipes!

Tips for Perfect Results

 A pound cake that will impress your friends and family.
A pound cake that will impress your friends and family.

If you want to achieve a perfect Orange-Coconut Pound Cake, there are some tips that I’m going to share with you. Make sure that you follow them carefully to get the best possible results.

First, it’s important to use room temperature ingredients. Leave the butter and eggs on the counter for at least an hour before using them. This will help the ingredients blend together more easily and create a lighter, fluffier cake.

When combining the dry ingredients, be sure to sift the flour before mixing it with the baking powder and salt. This step will ensure that there are no lumps in the batter and that the cake rises evenly in the oven.

When adding in the wet ingredients, start by mixing together the orange zest and juice with the shredded coconut. This creates a moist and flavorful base that incorporates well with the rest of the cake ingredients.

Next, beat together unsalted butter and sugar until light and fluffy before gradually adding in eggs and vanilla extract. It’s important not to overmix this part of the process as overmixing causes tunnels of air in the cake.

Add dry ingredients to wet ingredients in stages using a spatula or wooden spoon rather than an electric mixer because overmixing results in a heavy cake with tunnels running through it.

Before baking your Orange-Coconut Pound Cake, make sure you preheat your oven to 325 degrees Farenheit/163 degrees Celsius. It is also beneficial if you place your bundt pan on top of another baking sheet so it doesn’t stick or become wet from the heat inside of it.

Finally, once your cake is finished baking let it rest for around 5-10 minutes before removing it from pan. You can make a simple glaze by mixing powdered sugar, orange zest, and orange juice which can be drizzled over it afterward making for delicious finishing touches.

Follow these tips, and your Orange-Coconut Pound Cake is sure to be a masterpiece!


Now, let’s move on to the frequently asked questions about this delectable orange-coconut pound cake recipe. As an expert in British cuisine, I have prepared answers to some of the common questions about this recipe. These questions will help you better understand the recipe and provide clarity on some aspects you might be unsure about. Read on and get insight into some of the things to expect when preparing this oven-fresh pound cake.

Is there a difference between bundt cake and pound cake?

When it comes to cakes, the terms “pound cake” and “bundt cake” are often used interchangeably, but they are not the same. Technically, any cake can be made into a bundt cake by using a bundt pan. On the other hand, pound cakes have a different origin and texture. Traditionally, pound cakes are known for their dense texture and were initially made using a pound of butter, sugar, eggs, and flour.

Why is my pound cake not moist?

Sometimes, a cake can turn out dry due to being overcooked or having too much flour and not enough butter or sugar. If this happens, adjusting the oven temperature or taking the cake out earlier could help.

What causes a pound cake to be gummy?

When making a cake, it’s important to avoid overmixing the flour as it can activate the gluten and result in a rubbery texture instead of a soft and spongy one. Overmixing usually happens when creaming the butter and sugar incorrectly.

Why are bundt cakes so moist?

Have you ever wondered why bundt cakes turn out so incredibly moist? Well, the secret lies in the shape of the pan itself. Compared to a regular cake tin, the unique design of a bundt tin exposes more of the cake mix to heat, resulting in a cake that is cooked more evenly. For this particular recipe, we’ve included some extra moist ingredients to further enhance the cake’s tenderness and flavor. So get ready to make a perfectly moist lemon bundt cake that will surely impress everyone who tries it!

Bottom Line


In conclusion, this Orange-Coconut Pound Cake Recipe is perfect for anyone who loves rich and full flavors of coconut and orange. This recipe gives a tropical makeover to the classic pound cake recipe, blending together flour, sugar, baking powder, coconut, orange zest, and juice to create a delightful and refreshing flavor profile that you won’t find anywhere else.

This cake is versatile enough to be served anytime, whether in the morning as a breakfast treat or for dessert after dinner family meal. It’s also great for special occasions like birthday parties or wedding receptions. The best part is that it’s so easy to make; all you need are simple ingredients that you probably already have in your pantry.

So, the next time you’re looking for a cake recipe that is sure to impress your guests or family members, try making this Orange-Coconut Pound Cake Recipe. You won’t be disappointed! Just add some toasted coconuts on top to give it an extra crunch.

I assure you will never regret trying out this amazing recipe. So what are you waiting for? Go ahead and try this scrumptious cake now!

Orange-Coconut Pound Cake

Orange-Coconut Pound Cake Recipe

I consider this my signature dessert. Coconut and orange is one of my favorite flavor combinations. When I couldn’t find an orange-coconut cake recipe I modified a chocolate pound cake recipe and came up with this one. It’s always a hit and one of my most requested desserts. NOTE: Be sure (1) that all ingredients are at room temperature, (2) to cream the butter and sugar thoroughly, and (3) to sift the flour before measuring. If you don't follow these rules this cake has a tendency to fall while baking.
Course Dessert
Cuisine American
Keyword < 4 Hours, Citrus, Coconut, Dessert, For Large Groups, Fruit, Nuts, Oranges
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Calories 472.8kcal



  • 1 1/2 cups butter, at room temperature
  • 2 1/2 cups sugar
  • 5 eggs, at room temperature
  • 3 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup Coco Lopez
  • 3/4 cup orange juice
  • 1 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated orange peel


  • 1 cup confectioners' sugar
  • 1 tablespoon orange liqueur
  • 2 tablespoons grated coconut
  • 2 tablespoons unsalted butter
  • 2 tablespoons orange juice
  • 1 tablespoon Coco Lopez


  • Preheat oven to 350°F.
  • Grease and flour a large tube pan and line the bottom of the pan with greased waxed paper.
  • Sift together the flour, baking powder and salt. Combine the cream of coconut and orange juice.
  • With an electric mixer at medium speed, cream the butter until light and fluffy.
  • While still beating, add the sugar a little at a time until all the sugar is incorporated into the mixture.
  • Add eggs one at a time, beating well after each addition.
  • Alternate adding the flour and liquid, beating after each addition.
  • At low speed stir in the extracts and orange peel.
  • Pour batter into the tube pan and bake for about 1 hour 15 minutes, or until a toothpick inserted near the center comes out clean.
  • Make the glaze just before the cake comes out of the oven.
  • Combine all glaze ingredients in a small saucepan.
  • Cook over low heat until warmed through and butter is melted. Do not boil.
  • Drizzle over warm cake.


Serving: 130g | Calories: 472.8kcal | Carbohydrates: 62.4g | Protein: 5.4g | Fat: 23.1g | Saturated Fat: 14.6g | Cholesterol: 115.7mg | Sodium: 235.1mg | Fiber: 1.2g | Sugar: 40.7g

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