Irresistible White Chocolate Coconut Pound Cake Recipe

Oh my gosh – let me tell you about the first time I made this White Chocolate Coconut Pound Cake. It was for my best friend’s bridal shower, and I was so nervous it wouldn’t turn out right. But the moment that sweet coconut aroma filled my kitchen, I knew we had a winner. This isn’t just any cake – it’s like biting into a tropical vacation with the perfect balance of rich white chocolate and toasty coconut flavors.

What makes this pound cake so special? That melt-in-your-mouth texture – dense like a proper pound cake should be, yet somehow still light as air. The secret? Using the good stuff – real full-fat cream cheese (none of that low-fat nonsense) and rich coconut milk that makes every bite impossibly moist. I learned the hard way that skimping on ingredients just doesn’t work with this recipe.

Now this cake is my go-to for every special occasion – birthdays, holidays, even just because-it’s-Tuesday days. There’s something magical about how the white chocolate buttercream melts slightly into the warm cake, while the shredded coconut adds that perfect little crunch. Trust me, once you try it, you’ll be hooked!

Why You’ll Love This White Chocolate Coconut Pound Cake

Oh my goodness, where do I even begin? This cake is pure magic, and here’s why you’re going to fall head over heels for it:

• Rich yet balanced flavor – The white chocolate adds a creamy sweetness that plays so nicely with the tropical coconut. Not too sweet, not too subtle – just right.
• Moist for days – Thanks to that luscious coconut milk and oil, this cake stays tender even after sitting out (not that it’ll last long!).
• Coconut lover’s dream – From the extract to the shredded topping, every bite sings with coconut goodness.
• Looks fancy, bakes easy – The bundt shape makes it look bakery-worthy, but the method is totally doable for home bakers.
• Crowd-pleaser alert – I’ve never brought this to a party without someone asking for the recipe. It’s that good.

Honestly? The hardest part is waiting for it to cool before diving in!

Ingredients for White Chocolate Coconut Pound Cake

Okay, let’s talk ingredients – because using the right stuff makes all the difference here! I learned this the hard way when I once tried using low-fat cream cheese (big mistake). Here’s everything you’ll need, separated into little groups so you can prep like a pro:

The Dry Team

• 3 cups (360g) all-purpose flour – Spoon and level it, don’t scoop! We want perfect texture, not a dense brick.
• 2 teaspoons baking powder – Our rising superstar. Make sure yours is fresh (test it if it’s been sitting awhile).
• 3/4 teaspoon salt – Just enough to balance all that sweetness.

The Wet Wonders

• 1 cup (227g) unsalted butter, room temp – When I say room temp, I mean soft enough to leave a fingerprint but not greasy. This matters!
• 8oz (227g) full-fat cream cheese, room temp – No exceptions here. That “full-fat” part gives us that dreamy texture.
• 5 large eggs, room temp – Cold eggs don’t play nice with our butter mixture.
• 1/2 cup (113ml) unsweetened coconut milk – Shake that can like crazy before measuring! We want the creamy stuff, not just the watery top.
• 1/4 cup (57ml) unrefined coconut oil, melted & slightly cooled – Melt it first, then let it sit 5 minutes so it doesn’t cook our eggs.

The Flavor Boosters

• 2 cups (397g) granulated sugar – Regular white sugar works perfectly here.
• 2 teaspoons vanilla extract – The good stuff, please! No imitation vanilla here.
• 3/4 teaspoon coconut extract – This is our secret weapon for extra coconut punch.

See? Nothing too crazy – just quality ingredients prepped the right way. Now let’s make some magic!

Equipment You’ll Need

Don’t worry – you don’t need fancy gadgets for this White Chocolate Coconut Pound Cake! Just gather these basics:

• Stand mixer or handheld mixer – My stand mixer is my baking BFF, but a good handheld works too (your arm might get tired though!).
• 10-inch (12-cup) bundt pan – That beautiful fluted shape makes the cake look fancy with zero extra effort.
• Wire rack – Essential for cooling without soggy bottoms.
• Non-stick baking spray – The holy grail for bundt pan success. Trust me, you want that cake to slide right out!
• Medium bowl & whisk – For mixing our dry ingredients nice and evenly.

That’s it! Now let’s get baking.

How to Make White Chocolate Coconut Pound Cake

Alright, let’s dive into the fun part – making this dreamy cake! I’ll walk you through each step like I’m right there in the kitchen with you. Don’t worry if you’re not a pro baker – my first attempt wasn’t perfect either, but now I’ve got this down to a science!

Preparing the Batter

First things first – preheat that oven to 325°F. Not 350°F like most cakes – we want gentle heat for our pound cake to bake evenly without drying out. While that’s heating up, let’s get our dry ingredients ready.

In a medium bowl, whisk together the flour, baking powder, and salt until they’re completely combined. I like to whisk for about 30 seconds – it’s like giving them a little introduction party before they join the batter. Set this aside – we’ll come back to it soon.

Now for the magic! In your stand mixer (or large bowl if using a hand mixer), beat the butter and cream cheese on medium speed until they’re completely smooth and creamy. This should take about 1 minute – you’ll know it’s ready when there are no lumps left and it looks like fluffy clouds. Scrape down the sides with a rubber spatula – those sneaky bits at the bottom need love too!

Gradually add the sugar while mixing on medium-high speed. I do this in about 4 additions, letting each incorporate before adding more. Beat for about 3 minutes total – this creaming process is crucial for that perfect pound cake texture! The mixture should turn pale and fluffy, almost like whipped buttercream.

Now beat in the vanilla and coconut extracts. Oh, that smell already! Next comes the eggs – here’s where patience pays off. Reduce speed to medium-low and add eggs one at a time, beating well after each addition (about 30 seconds per egg). I crack mine into a small bowl first to avoid shells in the batter – learned that lesson the hard way!

With the mixer on low, alternate adding the coconut milk and coconut oil. Don’t panic if it looks a bit curdled at this point – it’ll come together when we add the dry ingredients. Speaking of which…

Reduce speed to low and gradually add the flour mixture. Mix just until combined – no more! Overmixing leads to tough cake, and we want tender. Stop when you still see a few flour streaks, then finish by hand with a spatula. The batter should be thick but pourable, with a beautiful sheen from all that coconut goodness.

Baking and Cooling

Here’s where many bakers go wrong – pan prep! Generously grease that bundt pan with non-stick baking spray, getting into all those nooks and crannies. I mean REALLY coat it – this batter is sticky! Pour in the batter and smooth the top with your spatula.

Bake for 55-60 minutes. Around the 45-minute mark, start checking for that perfect golden brown color. The cake should spring back when lightly pressed, and a toothpick inserted should come out with just a few moist crumbs (not wet batter). If it’s browning too fast, tent loosely with foil.

Now the hardest part – waiting! Let the cake cool in the pan on a wire rack for exactly 10 minutes. No more, no less. This lets it set enough to hold its shape but still warm enough to release. Then carefully invert it onto the rack. Hold your breath… and ta-da! If it sticks a bit, gently loosen edges with a thin knife.

Let it cool completely, about 2.5 hours. I know, torture! But frosting a warm cake is a messy disaster waiting to happen. While you wait, lick the bowl clean – chef’s privilege!

White Chocolate Buttercream & Topping

Now for the crowning glory! This white chocolate buttercream takes our pound cake from “wow” to “OH MY GOODNESS” in seconds. First, melt your white chocolate gently – I do 30-second bursts in the microwave, stirring between each until smooth. Let it cool slightly (hot chocolate will melt our butter – learned that the messy way!).

Beat softened butter until creamy, then gradually add powdered sugar and a splash of vanilla. Pour in that lovely melted white chocolate and whip until fluffy – about 2 minutes should do it. The texture should be spreadable but hold its shape.

Here’s my favorite part – generously spoon the buttercream over the completely cooled cake, letting it drip down those beautiful bundt curves. Immediately press handfuls of sweetened shredded coconut all over the top and sides. The warmth from your hands helps it stick perfectly. Pro tip: toast some coconut flakes separately for extra crunch and visual appeal!

Tips for the Perfect White Chocolate Coconut Pound Cake

After making this cake more times than I can count (and yes, eating way too many “test” slices), I’ve picked up some foolproof tricks to guarantee success every time:

• Room temp is non-negotiable – Cold butter and cream cheese won’t cream properly, and cold eggs can make your batter curdle. I leave mine out overnight if baking first thing in the morning!
• Grease that pan like your cake’s life depends on it – Get every nook with baking spray, then dust lightly with flour if you’re extra paranoid about sticking.
• Set a timer 5 minutes early – Pound cakes go from perfect to dry fast. Check at 50 minutes – it’s done when the edges just pull away from the pan.
• Invest in good coconut extract – The cheap stuff tastes like suntan lotion. I love the Nielsen-Massey brand – a little goes a long way!
• Cool completely before frosting – I know it’s tempting, but warm cake melts buttercream into a sad puddle. Been there!

Follow these, and you’ll have a showstopper that looks like it came from a fancy bakery!

Variations & Substitutions

Okay, confession time – I’ve tweaked this White Chocolate Coconut Pound Cake more ways than I can count! Here are my favorite twists that still keep the magic alive:

Extract swaps: Not a coconut fanatic? Try almond extract instead – it pairs beautifully with the white chocolate. Or go half vanilla, half coconut for a subtler tropical vibe.

Chocolate lovers: Swap the white chocolate drizzle for dark chocolate – that bittersweet contrast is divine! Or mix in mini chocolate chips to the batter for extra surprises.

Nutty variations: Fold in 1/2 cup toasted macadamia nuts or pecans for crunch. Trust me, it’s heavenly!

Gluten-free option: Use a 1:1 gluten-free flour blend (I love Bob’s Red Mill). The texture stays perfect – just don’t overmix!

The beauty of this recipe? It’s forgiving. Just keep the wet-to-dry ratios similar, and feel free to make it your own!

Serving & Storing White Chocolate Coconut Pound Cake

Here’s the best part – serving this beauty! I always let my White Chocolate Coconut Pound Cake sit at room temperature for about 30 minutes before slicing. The flavors really pop when it’s not ice-cold from the fridge. Use a sharp knife and wipe it clean between cuts for those perfect slices – the cream cheese makes it a bit sticky.

For storage, an airtight container is your best friend. It’ll keep fresh at room temp for about 2 days (if it lasts that long!), or refrigerated for up to 5 days. The coconut milk keeps it surprisingly moist! For longer storage, wrap tightly in plastic wrap and freeze for up to a month – just thaw overnight in the fridge.

One warning – don’t try reheating slices. The buttercream will melt into a mess, and the texture changes. Trust me, it’s perfect just as is!

FAQs About White Chocolate Coconut Pound Cake

I’ve gotten so many questions about this cake over the years – here are the ones that pop up most often:

Can I use sweetened coconut milk instead of unsweetened?
Oh honey, I wouldn’t recommend it! The sweetened stuff makes the cake overly sweet and can throw off the texture. Stick with unsweetened – it gives us that perfect moisture without turning our cake into sugar overload.

Why did my cake stick to the pan?
Been there, cried over that! Either you didn’t grease thoroughly enough (get into every crevice!), or you waited too long to invert it. That 10-minute cooling window is crucial – any longer and it starts sticking like glue.

Can I omit the coconut extract?
You can, but you’ll lose that amazing tropical punch. If you must skip it, add an extra teaspoon of vanilla. But really – try to find the coconut extract, it makes all the difference!

How do I prevent dryness?
Three words: don’t overbake it! Set that timer early, and pull it out when the edges just start pulling away. Also – measure your flour correctly (spoon and level!) and don’t skip the coconut milk.

Can I make this in a regular cake pan?
Absolutely! A 9×13 works great – just reduce baking time to about 40 minutes. The bundt shape is prettier, but the taste is just as delicious either way!

Nutritional Information

Just so you know what you’re diving into (not that it’ll stop you – this cake is totally worth it!): Each slice packs about 450 calories with that perfect balance of sweet and rich. The numbers below are estimates since brands and ingredient sizes vary. For exact dietary needs, chat with a nutritionist – but between us? Life’s too short not to enjoy every coconutty bite!

Share Your White Chocolate Coconut Pound Cake

I’d absolutely love to see your version of this dreamy cake! Did you add any fun twists? Snap a pic and tag me on social – nothing makes me happier than seeing your baking successes. And don’t forget to leave a comment below with your thoughts (or just to tell me how much you loved it!). Happy baking, friends!

Print