Toasted Coconut Pound Cake
Toasted Coconut Pound Cake🥥 is a medium American recipe that serves 12. 350 calories per serving. Recipe by BeautifulTooCreationsWithDonna on YouTube.
Prep: 30 min | Cook: 1 hr 15 min | Total: 2 hrs
Cost: $14.27 total, $1.19 per serving
Ingredients
- 3 cups Swan's Cake Flour (pre‑sifted; sift again with salt and baking powder)
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking Powder
- 1 cup Almond Joy Coffee Creamer (room temperature; substitutes coconut milk or regular milk with coconut extract)
- 3 cups Granulated Sugar
- 6 Large Eggs (room temperature)
- 2 sticks Unsalted Butter (room temperature, cut into cubes)
- 0.5 stick Crisco Shortening (regular, not butter‑flavored; room temperature)
- 1 teaspoon Coconut Flavored Oil (a few drops for extra coconut flavor)
- 1 teaspoon Butter Vanilla Flavoring (a drop or two)
- 1 teaspoon Cream Bouquet Flavoring (adds subtle buttery aroma)
- 0.25 teaspoon Almond Extract (a smidge)
- 1 cup Frozen Sweetened Shredded Coconut (toasted; can use fresh shredded coconut if preferred)
- 1 cup Heavy Whipping Cream (chilled)
- 8 oz Cream Cheese (softened; one block)
- 2 cups Powdered Sugar (sifted)
Instructions
Prepare Dry Ingredients
Measure 3 cups Swan's cake flour, 0.5 tsp salt, and 0.5 tsp baking powder into a bowl. Sift once more together to ensure even distribution.
Time: PT5M
Combine Wet Fats
In the mixing bowl, add 2 sticks (1 cup) softened unsalted butter and 0.5 stick (0.5 cup) regular Crisco. Beat on medium‑high for 30 seconds just to loosen.
Time: PT2M
Cream Butter, Sugar, and Flavorings
Add 3 cups granulated sugar, 1 tsp coconut flavored oil, 1 tsp butter vanilla, 1 tsp cream bouquet, and 0.25 tsp almond extract to the butter mixture. Cream on high (speed 7‑8) for 10 minutes, stopping to scrape down the sides every few minutes.
Time: PT10M
Incorporate Eggs
Add the 6 large eggs one at a time, allowing each egg to blend for about 10 seconds before adding the next.
Time: PT3M
Alternate Dry and Wet Ingredients
With the mixer on low (speed 2), add the sifted flour mixture and the 1 cup Almond Joy coffee creamer alternately, beginning and ending with the flour. Mix each addition just until incorporated (about 2 minutes total).
Time: PT2M
Taste and Adjust Coconut Flavor
Taste the batter; if a stronger coconut note is desired, add an additional 1 tsp coconut flavored oil and mix briefly.
Time: PT1M
Prepare Cake Pan
Grease the 9×13 inch cake pan with a thin layer of Crisco, then dust lightly with flour. Tap out excess flour.
Time: PT2M
Bake the Cake
Preheat oven to 325°F. Pour batter into the prepared pan, smooth the top, and bake in the middle rack for 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.
Time: PT1H15M
Temperature: 325°F
Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then turn out onto a cooling rack and let cool completely before frosting.
Time: PT10M
Toast Coconut
Spread 1 cup frozen shredded coconut on a baking sheet. Toast in a preheated 400°F oven for 4‑5 minutes, stirring once, until golden brown. Remove and let cool.
Time: PT5M
Temperature: 400°F
Make Frosting – Whip Cream
In a chilled bowl, whip 1 cup heavy whipping cream on high until stiff peaks form (about 2 minutes).
Time: PT2M
Make Frosting – Cream Cheese Base
In a separate bowl, beat 8 oz softened cream cheese until smooth. Gradually add 2 cups sifted powdered sugar, 1 tsp butter vanilla, and 1 tsp cream bouquet, mixing until fluffy (about 5 minutes).
Time: PT5M
Combine Frosting Components
Fold the whipped cream into the cream‑cheese mixture gently until fully incorporated and light.
Time: PT2M
Frost the Cake
Spread the frosting evenly over the cooled cake. Sprinkle toasted coconut on top, pressing lightly to adhere.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 18 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Eggs, Milk, Wheat, Coconut
Ingredient Substitutions
- Instead of Swan's Cake Flour: All‑Purpose Flour (use 1 cup + 2 tbsp per cup)
- Instead of Salt: Kosher Salt
- Instead of Baking Powder: Cream of Tartar + Baking Soda (1:2 ratio)
- Instead of Almond Joy Coffee Creamer: Coconut Milk, Regular Milk + 1 tsp coconut extract
- Instead of Granulated Sugar: Caster Sugar
- Instead of Large Eggs: Egg substitute (for vegans)
- Instead of Unsalted Butter: Margarine
- Instead of Crisco Shortening: Vegetable Shortening, Additional Butter
- Instead of Coconut Flavored Oil: Coconut Extract
- Instead of Butter Vanilla Flavoring: Vanilla Extract
- Instead of Cream Bouquet Flavoring: Butter Flavoring
- Instead of Almond Extract: Almond Flavoring
- Instead of Frozen Sweetened Shredded Coconut: Unsweetened Shredded Coconut (toast with a little sugar)
- Instead of Heavy Whipping Cream: Cold Milk (will be less fluffy)
- Instead of Cream Cheese: Neufchâtel Cheese
- Instead of Powdered Sugar: Confectioners’ Sugar
Equipment Needed
- Mixing Bowl
- Electric Hand Mixer or Stand Mixer
- Measuring Cups and Spoons
- Fine Mesh Sieve
- Rubber Spatula
- 9×13 Inch Cake Pan (or similar loaf pan)
- Oven
- Cooling Rack
- Baking Sheet
- Whisk Attachment
- Small Bowl for Frosting
Critical Steps — Do Not Skip
- Creaming butter, sugar, and shortening for 10 minutes until light and fluffy.
- Alternating dry and wet ingredients without over‑mixing.
- Baking at the correct temperature (325°F) for the full 1 h 15 min.
- Whipping heavy cream to stiff peaks before folding into frosting.
Chef Tips from the Video
- Use room‑temperature eggs and butter to avoid curdling.
- Taste the batter before baking; a small extra drop of coconut oil can boost flavor without affecting texture.
- If you prefer a lighter cake, replace half the whole eggs with egg whites, but the texture will be fluffier.
Troubleshooting
Cake is dense and did not rise.
Ensure butter and shortening were fully creamed with sugar for the full 10 minutes; under‑creamed batter traps air.
Frosting is runny.
Chill the whipped cream and cream‑cheese mixture before folding; add a little extra powdered sugar if needed.
Coconut topping is burnt.
Toast coconut at 400°F for no more than 5 minutes, stirring halfway, and watch closely.
Storage
Refrigerator: Store sliced cake in an airtight container for up to 5 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.
Room temperature: Can sit at room temperature for 2‑3 hours after serving.
Make-Ahead Tips
- Bake the cake a day ahead; wrap tightly and refrigerate.
- Frosting can be prepared up to 24 hours in advance and kept chilled.
- Toast coconut just before serving for maximum crunch.
Frequently Asked Questions
What is the cultural significance and history of Mama's Coconut Pound Cake in American holiday cuisine?
Coconut pound cake is a nostalgic family tradition for many American households, especially during Christmas. It blends the classic dense pound‑cake base with tropical coconut flavor, reflecting the mid‑20th‑century trend of incorporating exotic ingredients into holiday desserts.
What are the traditional regional variations of coconut cake in the United States?
In the Southern U.S., coconut cake often includes a thick buttercream and a generous layer of toasted coconut on top. In the Pacific Northwest, recipes may use fresh coconut milk and a lighter whipped‑cream frosting, similar to this version.
How is Mama's Coconut Pound Cake traditionally served in American holiday celebrations?
It is typically served as a dessert after the main meal, sliced thick, and sometimes accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. The toasted coconut topping adds a festive crunch.
What occasions or celebrations is Mama's Coconut Pound Cake traditionally associated with in American culture?
The cake is most popular at Christmas and New Year’s gatherings, but it also appears at birthdays, family reunions, and pot‑luck holiday parties where a dense, transportable dessert is appreciated.
What makes Mama's Coconut Pound Cake special or unique in American cake tradition?
The use of Almond Joy coffee creamer as the liquid adds a subtle chocolate‑coconut flavor, while the combination of butter and Crisco creates a tender crumb. The toasted coconut topping provides texture contrast that many traditional pound cakes lack.
What are the authentic traditional ingredients for Mama's Coconut Pound Cake versus acceptable substitutes?
Authentic ingredients include cake flour, butter, regular Crisco, eggs, granulated sugar, and toasted shredded coconut. Acceptable substitutes are all‑purpose flour (with extra starch), margarine for butter, and coconut milk instead of Almond Joy creamer.
What other American desserts pair well with Mama's Coconut Pound Cake?
Pair it with a citrus‑bright fruit salad, a simple vanilla custard, or a scoop of caramel‑swirled ice cream to balance the richness of the cake.
What are the most common mistakes to avoid when making Mama's Coconut Pound Cake?
Common errors include under‑creaming the butter‑sugar mixture, over‑mixing after adding flour, and not allowing the cake to cool completely before frosting, which can cause the frosting to melt.
Why does this Mama's Coconut Pound Cake recipe use both butter and Crisco instead of all butter?
The blend of butter and Crisco gives the cake a tender, moist crumb while maintaining the rich flavor of butter. All‑butter cakes can be denser and may not rise as evenly.
Can I make Mama's Coconut Pound Cake ahead of time and how should I store it?
Yes, bake the cake a day ahead, let it cool completely, then wrap it tightly in plastic wrap and store in the refrigerator. Frost just before serving or keep frosting separate and spread when ready.
What texture and appearance should I look for when making Mama's Coconut Pound Cake?
The batter should be smooth and glossy, with a light, fluffy appearance after creaming. The baked cake will have a golden‑brown top, a slightly domed shape, and a tender crumb that springs back when pressed lightly.
How do I know when Mama's Coconut Pound Cake is done cooking?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs. The edges will pull away slightly from the pan, and the top will be a deep golden brown.
What does the YouTube channel BeautifulTooCreationsWithDonna specialize in?
The YouTube channel BeautifulTooCreationsWithDonna focuses on heartfelt, home‑style baking tutorials that blend family traditions with modern twists, often featuring comfort desserts and holiday treats.
What is the cooking philosophy and style of the YouTube channel BeautifulTooCreationsWithDonna?
BeautifulTooCreationsWithDonna emphasizes personal storytelling, clear step‑by‑step instructions, and practical tips for home cooks, encouraging viewers to honor family recipes while experimenting with accessible ingredient swaps.
Last updated: October 28, 2026
