19 Reviews of Coconut Pound Cake

From: Caryn

On Mar 9, 2002

This is the best coconut pound cake recipe I've made thus far! The coconut extract is just what the recipe needs to give it the coconut flavor; not just the coconut texture with a bit of flavor. I absolutely loved the idea of the syrup on the cake rather than a glaze. At first I thought it would make the cake very sweet but the syrup on the cake is actually less sweet than a glaze. The syrup adds to the moistness of the cake and provides a different twist from a traditional glaze. I used butter rather than oleo just because I prefer to bake with butter and did not use the rum extract because I didn't have any on hand(also not a big rum fan so I'm not sure if I'd like it). The one thing I needed was a pastry brush to brush on the glaze. It was a little difficult trying to drizzle it to get the same effect as a brush. The recipe doesn't call for it but, I'm probably going to keep the cake in the refrigerator as the moistness may cause the cake to mold quickly. This recipe is definitely a keeper!

From: MusicMarth

On Oct 15, 2004

This recipe is very similar to my grandmother's neighbor's recipe. I make this every Christmas. Miss Mildred never put flaked coconut in it (ok by me...I don't like the texture of coconut) and she added 1 tsp of butter flavoring and 1 tsp of vanilla to the batter. I would recommend this recipe to anyone who wants to wow'em!

From: Ranikabani

On Dec 31, 2005

It was a beautiful cake. I did not have rum extract but I used about a tbsp of real rum. I didn't do the glaze but it was so moist and just the right flavour. This is my new favourite coconut cake recipe. Thanks for sharing.

From: Kim D.

On Feb 3, 2003

Delicious!!! I used real butter (unsalted) and this cake came out moist, buttery, and had just the right amount of coconut flavoring! The cake was a big hit with my family, so I will be making it again soon! Thanks for great recipe!

From: eklare

On Aug 11, 2008

Best Coconut Pound Cake! This cake get better with age. The only thing different I do with this cake is pour the syrup over the warm cake in the pan, cool then remove from pan. eklare

From: MizzNezz

On Apr 8, 2005

Yum...coconut, one of my favorite things. I used unsalted butter, and halved the glaze per another reviewers comments. This is the best coconut cake ever... soft, moist and downright delicious! I've saved the recipe to my favorites. Thanks Mark!

From: Gloria in Tampa

On Feb 21, 2007

Very moist, delicious cake. I substituted vanilla for the rum extract in the cake and used coconut extract instead of almond in the syrup. This recipe makes a lot of batter. My bundt pan was way more than 3/4 full and the cake baked up to almost overflowing. It also took 1 1/2 to bake. All in all, a wonderful recipe that I will definatly use again.

From: MarieAlice

On Jun 28, 2005

This is an excellent pound cake. I had too much batter for my bundt pan so I put the extra into a small star shaped pan. I used butter and otherwise followed the recipe exactly and was rewarded with a moist and delicious cake I know I will make again! Thanks!

From: skunk galloway

On Oct 30, 2005

Wonderful pound cake! I used 1/2 cup sour cream and 1/2 cup coconut milk; I used vanilla extract instead of rum extract; I only had 1/2 cup coconut, and went with that; and I used real butter. Easy to throw together and gives wonderful results. A keeper.

From: Chef AmberK

On Jun 15, 2008

Love, love, love! This is the best pound cake, very moist with the best crust on top. I was nervous with how full it was in the pan. I have made it exactly, and also have modified yogurt for sour cream, and vanilla for rum. It always turns out great. I do have to make sure my oven temp is exactly 350, but that is my issue.