White Chocolate Coconut Pound Cake

I still remember the first time I tasted this White Chocolate Coconut Pound Cake at a friend’s baby shower. One bite, and I was hooked, moist, buttery, with just the right amount of coconut sweetness and that luxurious white chocolate finish. I begged for the recipe, tweaked it over the years, and now it’s my go-to dessert for birthdays, holidays, or honestly, any Tuesday that needs a little celebration.

What makes this cake special? It’s all in the balance. The rich pound cake base gets its tender crumb from cream cheese and coconut milk, while the coconut oil adds that extra layer of tropical flavor. And the white chocolate buttercream? Oh, it’s pure magic, sweet but not cloying, with a silky texture that melts in your mouth. Trust me, this isn’t just another cake. It’s the kind of dessert that disappears fast, with people sneaking second slices when they think no one’s looking.

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Why You’ll Love This White Chocolate Coconut Pound Cake

This cake isn’t just delicious, it’s downright addictive. Here’s why:

• Rich, tropical flavor: The combo of coconut milk, coconut oil, and coconut extract gives every bite that perfect island-vacation vibe, while the white chocolate buttercream sends it over the top.
• Moist for days: Thanks to cream cheese and coconut milk, this pound cake stays tender even after sitting on the counter (if it lasts that long!).
• Easy to make: No fancy techniques here, just straightforward mixing and baking. Even beginners get bakery-worthy results.
• Crowd-pleaser: I’ve lost count of how many times someone’s asked, “Wait, YOU made this?” before begging for the recipe.

Seriously, one slice and you’ll understand why this cake has a permanent spot in my recipe box.

Ingredients for White Chocolate Coconut Pound Cake

Gathering the right ingredients makes all the difference with this cake. I learned the hard way that substitutions can change the texture, so I’m sharing exactly what works best in my kitchen. Here’s what you’ll need:

For the Pound Cake:

• 3 cups all-purpose flour – Spoon and level it! Packed flour leads to a dense cake.
• 2 teaspoons baking powder – Check the date – old baking powder won’t give you that perfect rise.
• 3/4 teaspoon salt – Just enough to balance the sweetness.
• 1 cup unsalted butter, room temperature – Soft enough to leave a thumbprint but not greasy. This takes about 30 minutes out of the fridge.
• 8 ounces full-fat cream cheese, room temperature – The secret weapon for moisture. Low-fat versions just don’t work the same.
• 2 cups granulated sugar – Regular white sugar works perfectly here.
• 2 teaspoons vanilla extract – Pure vanilla makes a noticeable difference.
• 3/4 teaspoon coconut extract – Don’t skip this! It amps up the tropical flavor.
• 5 large eggs, room temperature – Cold eggs can make the batter separate.
• 1/2 cup unsweetened coconut milk – Shake the can well before measuring.
• 1/4 cup unrefined coconut oil, melted and slightly cooled – The subtle coconut flavor shines through.

For the Buttercream & Topping:

• 1 cup unsalted butter, room temperature – Same rules as above.
• 2 1/2 cups confectioners’ sugar, sifted – Sifting prevents lumps in your frosting.
• 1/4 teaspoon salt – Just a pinch to cut the sweetness.
• 3 1/2 tablespoons unsweetened coconut milk – Again, shake that can!
• 1/4 teaspoon coconut extract – For that extra coconut punch.
• 4 ounces quality white chocolate – Don’t use chips – they contain stabilizers that can make the frosting grainy.
• 2 cups sweetened shredded coconut – I prefer finely shredded for better coverage.

How to Make White Chocolate Coconut Pound Cake

Alright, let’s get baking! This cake comes together in just a few simple steps, but I’ll walk you through each one to make sure it turns out perfectly. Trust me, once you smell that coconut-vanilla aroma filling your kitchen, you’ll know it’s worth every minute.

1. Prep Your Pans and Preheat

First things first: preheat your oven to 325°F. This lower temperature helps the pound cake bake evenly without drying out. While that’s heating up, generously grease your Bundt pan, I mean really go for it! Nothing’s worse than a beautiful cake stuck in the pan. I like using baking spray with flour, or you can brush on melted butter and dust with flour, tapping out the excess.

2. Mix the Dry Ingredients

In a medium bowl, whisk together 3 cups flour, 2 teaspoons baking powder, and 3/4 teaspoon salt. Don’t skip the whisking, it prevents clumps and makes sure the leavening is evenly distributed. Set this aside while you work on the wet ingredients.

3. Cream the Butter and Sugar

In your stand mixer (or with a hand mixer), beat 1 cup butter and 8 oz cream cheese on medium speed until they’re completely smooth, about 1 minute. Then, gradually add the 2 cups sugar, beating for another 2-3 minutes until it’s light and fluffy. Scrape down the bowl halfway through, those sneaky pockets of unmixed butter can ruin your texture!

Now, beat in 2 teaspoons vanilla and 3/4 teaspoon coconut extract. The smell alone will make your mouth water.

4. Add Eggs and Liquids

Next, add the eggs one at a time, beating well after each addition. I crack mine into a small bowl first to avoid shells in the batter. Once all 5 eggs are incorporated, mix in 1/2 cup coconut milk and 1/4 cup melted coconut oil. The batter might look a bit curdled at this point, don’t panic! The flour will bring it all together.

5. Combine Wet and Dry

With the mixer on low, gradually add the flour mixture just until no streaks remain. Overmixing leads to a tough cake, so stop as soon as it’s combined. The batter will be thick but pourable, if it seems stiff, give it one quick fold with a spatula.

6. Bake to Perfection

Pour the batter into your prepared pan and smooth the top. Bake for 55-60 minutes, rotating the pan halfway through. The cake is done when a toothpick comes out with just a few moist crumbs (not wet batter). If the top browns too quickly, tent it loosely with foil.

7. Cool Like a Pro

Here’s the hard part: let the cake cool in the pan for exactly 10 minutes. Any less, and it might break; any more, and it could stick. Then, invert it onto a wire rack to cool completely before frosting, about 2 hours. Rushing this step leads to melted buttercream tears!

8. Frost and Feast

While the cake cools, make your frosting (see next section!). Once the cake is completely cool, slather on that dreamy white chocolate buttercream and press shredded coconut all over it. Slice, serve, and watch it disappear!

Pro tip: For clean slices, dip your knife in hot water and wipe it dry between cuts. And if you can resist, this cake tastes even better the next day, the flavors have time to mingle and deepen. But let’s be real… who can wait that long?

Tips for Perfect White Chocolate Coconut Pound Cake

After making this cake more times than I can count (and eating even more slices!), I’ve picked up some foolproof tricks to guarantee success every time:

• Room temp is non-negotiable: Cold ingredients don’t blend smoothly, leading to dense spots. Take butter, cream cheese, and eggs out at least 30 minutes before baking.
• Grease every nook: Bundt pans are tricky! Use a pastry brush to get melted butter into every crevice, then dust with flour. Or try my lazy hack: baking spray with flour already mixed in.
• Don’t overmix: Once you add flour, mix just until combined. Overworked batter makes tough cake – those last few streaks will disappear during baking.
• Cool completely: I know it’s tempting, but frosting a warm cake is a disaster waiting to happen. The buttercream will slide right off! Wait until the cake feels cool to the touch.
• Toast the coconut: For extra flavor, spread shredded coconut on a baking sheet and toast at 350°F for 5-7 minutes until golden before pressing onto the frosted cake.

Follow these simple steps, and you’ll have bakery-quality results right from your own kitchen!

White Chocolate Coconut Buttercream Frosting

Let’s talk about the crowning glory of this cake – that luscious white chocolate coconut buttercream! I’ve had people lick their plates clean just to get every last bit of this frosting. Here’s how to make it silky smooth every time:

Melting the White Chocolate Right

First, chop your 4 oz white chocolate into small, even pieces – this helps it melt evenly. I like using a double boiler (a heatproof bowl over simmering water), stirring constantly until just melted. Remove it from heat immediately – white chocolate scorches easily! Let it cool for about 10 minutes; too hot and it’ll melt your buttercream, too cold and it’ll seize up.

Building the Perfect Texture

In your stand mixer, beat 1 cup room-temperature butter until creamy – about 2 minutes. Gradually add 2 1/2 cups sifted powdered sugar on low speed to avoid a sugar cloud in your kitchen! Once incorporated, add 1/4 tsp salt, 3 1/2 tbsp coconut milk, and 1/4 tsp coconut extract. Now drizzle in that cooled white chocolate while mixing on medium. Beat for 2-3 minutes until it’s dreamily fluffy.

Pro tip: If your frosting seems too soft, chill it for 15 minutes before spreading. Too thick? Add coconut milk 1 tsp at a time. And here’s my secret – I always make extra because someone inevitably “tests” it with their finger… repeatedly.

Storing and Serving White Chocolate Coconut Pound Cake

This cake keeps beautifully for days, if it lasts that long! Store it covered at room temperature for up to 3 days (the coconut milk keeps it moist). For longer storage, refrigerate for up to 1 week, but let slices come to room temperature before serving, cold buttercream loses its silky texture.

My favorite way to serve it? Thick slices with strong coffee, the bitterness balances the sweetness perfectly. For special occasions, warm individual slices for 10 seconds in the microwave and top with vanilla ice cream. The melty white chocolate frosting creates a sauce-like drizzle that’ll have everyone begging for seconds!

White Chocolate Coconut Pound Cake Variations

While I’m obsessed with the original version, sometimes it’s fun to shake things up! Here are my favorite twists on this classic:

• Nutty crunch: Fold in 1/2 cup toasted macadamia nuts or pecans with the flour, their buttery flavor pairs perfectly with coconut.
• Tropical vibes: Swap half the coconut milk for pineapple juice and add 1/2 cup crushed dried pineapple to the batter.
• Chocolate lover’s dream: Drizzle the finished cake with dark chocolate ganache instead of frosting, trust me, coconut and dark chocolate are soulmates.
• Spiced version: Add 1 teaspoon cinnamon and 1/4 teaspoon cardamom to the dry ingredients for a warm, exotic twist.

The best part? No matter how you tweak it, this cake always tastes like sunshine on a plate!

White Chocolate Coconut Pound Cake FAQs

After sharing this recipe with friends and readers, I’ve gotten some great questions over the years. Here are the ones that pop up most often, along with the answers I swear by in my own kitchen!

Can I use coconut water instead of coconut milk?

Oh, I wish! Coconut water doesn’t have the same richness or fat content, so your cake might turn out dry. In a pinch, you can use whole milk mixed with ½ teaspoon coconut extract per ½ cup, but honestly? The canned coconut milk makes all the difference.

Help! My cake turned out dry, what went wrong?

First, don’t panic! Most dry cakes happen for two reasons: overbaking (that toothpick test is your best friend, pull it at the first sign of moist crumbs) or overmixing after adding flour. Next time, try checking your cake 5 minutes early and fold the flour in by hand at the end just until combined.

Can I make this in regular cake pans instead of a Bundt?

Absolutely! Divide the batter between two greased 9-inch round pans and bake at 350°F for 25-30 minutes. The layers look gorgeous with frosting in between and all over, just wait till they’re completely cool before stacking.

Why do my eggs need to be room temperature?

Cold eggs can make your batter separate, giving you a grainy texture. If you forgot to take them out early (we’ve all been there!), place whole eggs in a bowl of warm water for 10 minutes, they’ll be ready to go!

Can I freeze this cake?

You bet! Wrap unfrosted cooled cake tightly in plastic, then foil, and freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before frosting. The buttercream itself freezes well too, just rewhip it with a splash of coconut milk to freshen up the texture.

Nutritional Information

Just a quick note, these numbers are estimates based on standard ingredients. Your actual nutrition may vary depending on brands and exact measurements. Per slice (1/16 of cake): about 450 calories, 25g fat, 50g carbs, and 6g protein. Enjoy every bite guilt-free, life’s too short not to savor good cake!

Time to try! white chocolate coconut pound cake

Now it’s your turn to bring this tropical dream to life! Whip up this white chocolate coconut pound cake for your next gathering (or, let’s be honest, just because it’s Tuesday). I’d love to see your masterpiece, tag me on Instagram or leave a comment with your baking triumphs (or even the funny mishaps, we’ve all been there!).

Trust me, once you taste that first bite of coconut-kissed cake with that silky white chocolate frosting, you’ll understand why this recipe never leaves my rotation. Happy baking, friends!

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