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Slice of cake on a white plate with a cup of coffee.
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5 from 2 votes

Coconut Pecan Pound Cake

A moist coconut pound cake studded with toasted pecans and finished with a sticky coconut glaze.
Course Breakfast, Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 597kcal



  • 10 tablespoons butter softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 2 1/4 cups all purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup coconut milk
  • 1 cup sweetened shredded coconut (you can use unsweetened, but if so, add an additional 1/4 cup granulated sugar)
  • 3/4 cup chopped toasted pecans

Coconut Glaze:

  • 1/4 cup coconut milk
  • 1 tablespoon butter
  • pinch of salt
  • 1/3 cup granulated sugar


For the cake:

  • Preheat oven to 350. Butter or spray a standard sized loaf pan and set it aside.
  • Beat butter and sugar until light and fluffy, several minutes. Add eggs, one at a time, being sure that each egg is thoroughly mixed in before adding the next. Once the eggs are mixed in, beat in the vanilla and almond extracts.
  • In a separate bowl, combine flour, baking powder and salt. Add the dry ingredients to the butter mixture in three additions, alternating with the coconut milk. You should begin and end with the dry ingredients. Once thoroughly incorporated, fold in the shredded coconut and pecans.
  • Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. You can cover the loaf with foil partway through cooking if the top is getting too brown. Be sure not to overcook this. I would suggest checking it with a toothpick every 5 minutes once it's been in for 45 minutes. Once the cake has been removed from the oven, immediately begin the glaze.

For the glaze:

  • Combine coconut milk, butter, salt and sugar in a saucepan over medium-high heat. Bring to a boil, reduce heat and simmer for 5 minutes, whisking often. The glaze will reduce and become thick and syrupy. Carefully remove the warm cake from the loaf pan and place it on a rack set over foil or parchment paper. Pour the glaze evenly over the pound cake, allowing it to drip down the sides. Let the cake sit for 10 minutes and then serve.


Calories: 597kcal | Carbohydrates: 68g | Protein: 7g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 102mg | Sodium: 340mg | Potassium: 236mg | Fiber: 2g | Sugar: 38g | Vitamin A: 570IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 3.3mg