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Slice of coconut pound cake served on a white plate. The remainder of the bundt cake and another slice of the cake are in the background.

Easy Coconut Pound Cake

Chrysti Benner
This easy coconut pound cake uses a box of cake mix as its base, with a few key additions to give it that velvety soft pound cake texture. It's an easy shortcut recipe that's perfect for sharing at holiday gatherings and family celebrations, but without requiring a lot effort.
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Prep Time 15 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 16 Servings
Calories 420 kcal

Equipment

Ingredients
  

For the Cake:

  • 1 cup unsalted butter (softened to room temperature)
  • 8 ounces cream cheese (at room temperature)
  • 1 cup sugar
  • 4 eggs (at room temperature)
  • 2 teaspoons coconut extract
  • 15.25 ounce coconut cake mix
  • 1 cup all-purpose flour
  • 1/2 cup warm water

For the Icing Glaze:

  • 8 ounces prepared vanilla frosting (half of a store-bought 16-oz can of frosting)
  • 1/2 teaspoon coconut extract
  • 1/2 cup shredded coconut (optional, for garnish)

Instructions
 

For the Cake:

  • Preheat oven to 325F and spray a 12-cup bundt pan with baking spray, such as Baker's Joy. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), beat together butter and cream cheese until smooth.
  • Add sugar and beat until light and fluffy.
  • Add the eggs, one at a time, mixing well and scraping down the sides of the bowl after each addition. Then add in the coconut extract and mix until incorporated.
  • With the mixer on low speed, add in the cake mix and flour, mixing just until incorporated. The batter will be thick.
  • Add in the warm water and mix on low speed until combined, scraping down the sides of the bowl as needed.
  • Spread the batter into the prepared bundt pan. Bake in preheated oven for about 60-65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Let the cake cool in the pan for about 15 minutes, then gently run a knife along the edge of the cake to ensure it's released from the pan. Then invert the cake onto a serving plate and cool completely.

For the Icing:

  • Combine frosting and coconut extract in a microwave-safe bowl. Microwave for about 25 seconds, then stir well to combine.
  • Drizzle the frosting over top of the cooled cake, letting it drip down the sides of the cake.
  • Optional: If desired, sprinkle shredded coconut over the frosting before it cools.
  • The frosting will set and become firmer as it cools. Then slice and serve!

Notes

  • I used Duncan Hines Dolly Parton's Coconut Cake Mix. If you can't find a coconut cake mix, you can substitute a white cake mix and increase the coconut extract in the cake to one tablespoon.
  • The use of shredded coconut as a topping is optional. You can also use it to sprinkle individual slices with, if you don't want to put it on the whole cake.
  • Leftover cake can be covered and stored at room temperature for up to 2-3 days, or refrigerated for up to a week.
  • If you prefer to make your own frosting instead of using canned frosting, you can use the cream cheese frosting from my vanilla mayonnaise cake (and add 1/2 teaspoon coconut extract) or the simple icing from my vanilla pudding cake (and use coconut extract instead of vanilla extract).

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 52gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 86mgSodium: 283mgPotassium: 78mgFiber: 1gSugar: 35gVitamin A: 604IUVitamin C: 0.02mgCalcium: 85mgIron: 1mg
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