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Coconut-Buttermilk Pound Cake

Recipe photo courtesy of Romulo Yanes

Tangy buttermilk balances this rich coconut cake. It's also used to make the thick glaze.

Source: Everyday Food, October 2012
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Toast coconut in a 350-degree oven for 5 to 10 minutes, stirring often. Watch carefully when toasting; coconut can go from browned to burned before you know it.

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Reviews

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How would you rate this recipe?
483
  • grovesmo
    27 JAN, 2018
    Best pound cake ever!!! Have made it many times, always comes out perfect. Be sure to toast the coconut because it deepens the flavor of the cake and the frosting. Making it again today - yumalicious!!!
    Reply
  • nicnovak
    2 NOV, 2014
    I love the cake. It's delicious. BUT, I had a problem with the volume of batter and the suggested pan size. I made this cake again today so I could attempt to duplicate my results. Sure enough, the volume was too much for a 4.5 by 8.4 inch loaf pan. With the first cake, I stubbornly filled the suggested pan too full & even then ended up putting a bit of batter into a mini-loaf pan. This time I used a 9X5 pan and it fit perfectly and baked perfectly. I followed the recipe exactly (twice).
    Reply
    • bakert333
      12 NOV, 2016
      I also thought that the amount of batter for this recipe worked better in a 9 x 5 loaf pan. It's a great recipe and the cake has a great taste. I will also note that the baking time was as the recipe calls for even with the change of pan size. Will definitely make this one again.
    • Flashgordon
      4 NOV, 2014
      I made the cake today, without checking the reviews first. I also had a problem with the suggested pan size. Ended up with batter dripping to the bottom of the oven. Will try the 9 x 5 pan the next time. The cake looks good enough to try again.
  • mariauzzi
    17 JUL, 2015
    Haven't made yet...but wondering if coconut oil can be used as a substitution for half the butter. Also, if coconut flavoring would taste too artificial. Anyone tried that yet?
    Reply
    • George Silva
      17 JUL, 2015
      Wondering if I can use half coconut milk and half buttermilk?
  • -susannah-
    28 MAY, 2015
    Outstanding - my new go-to. In the month since I discovered this recipe in an old issue of Everyday Food, I've made it 3 times! The only modification I make is that I add just a smidge less buttermilk to the glaze. I like it a little thicker so it mostly stays on top and only drizzle partway down the sides. The first time I made it, the glaze was too thin and mostly slid off the cake.
    Reply
  • prconger
    30 OCT, 2014
    This cake is so easy to make, plus it is pretty. My family loved it. In fact, my 8 year-old grandson suggested I thank Martha for this recipe. So, thank you!
    Reply
  • MS12443729
    21 OCT, 2014
    Missing nutrition information ... will not use any recipe without this information!
    Reply
    • MS11598944
      22 OCT, 2014
      Eeeek, There are many websites that will calculate the nutritional information for you. Caloriecount.com is one. Plug in the recipe and it will give you the nutritionals.
  • Horsewoman8760
    8 AUG, 2014
    I made this and it came out great! Since I did not have any buttermilk on hand I "made" my own with 1 cup of milk and 1 tablespoon of white vinegar. I love tnis cake, but next time, I think I would want to pump up the coconut taste even more, and add Coco Lopez or cream of coconut to substitute some of the wet ingredients.
    Reply
  • Connie Rizzo-Turpin
    15 JAN, 2014
    I used this recipe a half dozen times and it is consistently good. A wonderful cake to have for guests or make for bake sales. ***Jessi is it possible that you used the entire amount of buttermilk in the batter by accident? The batter is so fluffy & on the thick side, but even going up to a 9 x 5 loaf pan makes it come out a little too flat. Just a thought.
    Reply
  • Jessi
    1 NOV, 2013
    Oh no!! I followed this recipe to a T and so much of it is spilling out of the pan. I used the correct size, in spite of my reservations. There seemed to be too much batter for the pan it required but I used it anyway, assuming it was the right thing to do. BOO!! It's also took quite a bit longer to cook obviously because there's so much more batter than should be... This needed to be baked in a larger pan. As for consistency and flavor, it's delightful. Just use a larger loaf pan.
    Reply
  • hildav
    29 APR, 2013
    Tried this for the 1st time for a bake sale this weekend and it was the 1st dessert to sell out... someone even asked me for the recipe. Followed recipe as is... sooo yummy.
    Reply

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