Martha Stewart Coconut Pound Cake

This Martha Stewart Coconut Pound Cake is rich, moist, and perfectly balanced with tangy buttermilk and sweet toasted coconut. Finished with a creamy glaze, it’s a simple yet elegant dessert ideal for brunch, gifting, or tea time.

Martha Stewart Coconut Pound Cake Ingredients

For the Cake:

• 1 1/2 sticks unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour (spooned and leveled), plus more for pan
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 3 large eggs
• 1 cup plus 2 tablespoons buttermilk, divided
• 1 1/2 cups sweetened shredded coconut, toasted, divided

For the Glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons buttermilk

How To Make Martha Stewart Coconut Pound Cake

1. Preheat and prepare pan: Preheat oven to 350°F. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan. Set aside.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
3. Cream butter and sugar: In a large bowl, using a mixer, beat butter and granulated sugar on medium-high speed until light and fluffy, about 8 minutes, scraping the bowl as needed.
4. Add eggs and vanilla: Beat in vanilla. Add eggs one at a time, beating well and scraping the bowl after each addition.
5. Alternate flour and buttermilk: Reduce mixer speed to low. Add flour mixture in three additions, alternating with two 1/2-cup additions of buttermilk. Beat just until combined.
6. Fold in coconut: Use a spatula to fold in 1 1/4 cups toasted coconut.
7. Bake the cake: Pour batter into prepared loaf pan. Bake for 60 minutes or until a skewer inserted into the center comes out with a few moist crumbs. Let cool in the pan for 1 hour.
8. Cool completely: Remove cake from pan and let cool completely on a wire rack.
9. Make the glaze: In a small bowl, whisk together confectioners’ sugar and remaining 2 tablespoons buttermilk until smooth.
10. Finish the cake: Drizzle glaze over cooled cake and sprinkle with the remaining 1/4 cup toasted coconut.

Recipe Tips

• Use room temperature ingredients for smooth mixing.
• Toast coconut in a 325°F oven for 5–8 minutes, stirring halfway.
• Wrap cooled cake in wax paper and plastic wrap for gifting.

What To Serve With Coconut Pound Cake

• Fresh pineapple or mango slices
• A scoop of vanilla bean or coconut ice cream
• Hot tea, coffee, or cold brew
• A light citrus curd or whipped cream

How To Store Coconut Pound Cake

Room Temperature: Wrap in plastic and store up to 4 days.

Refrigerate: Store in an airtight container up to 5 days.

Freeze: Wrap tightly and freeze up to 1 month. Thaw before glazing.

Coconut Pound Cake Nutrition Facts

• Calories: 460
• Fat: 24g
• Saturated Fat: 15g
• Carbohydrates: 56g
• Sugar: 35g
• Protein: 5g
• Sodium: 180mg

Nutrition estimates are approximate and may vary by ingredients used.

FAQs

Can I use coconut milk instead of buttermilk?
Not recommended—coconut milk lacks the acidity needed to activate the baking powder.

What if I don’t have sweetened shredded coconut?
Unsweetened coconut works, but the flavor will be less sweet and slightly drier.

Can I double the recipe?
Yes! Use two loaf pans and extend baking time slightly.

Why toast the coconut?
Toasting adds flavor and a crunchy texture that elevates the cake.

Try More Recipes:

• Martha Stewart Coconut Lemon Cake
• Martha Stewart Coconut Crunch Cake
• Martha Stewart Coconut Cream Cake