Coconut Pound Cake

I was surprised by this cake. I read all of the comments and reduced the sugar, and the sweetness is there, but it doesn't whack you with your first bite. It's there at the end, but the first and strongest impression is of coconut, and it's a warm, nutty taste completely unlike the overly sweet coconut deserts and candy bars, that I'm familiar with. It was done perfectly in 50 minutes. I put untoasted coconut on top and covered it with foil for the last ten minutes. Delicious!

I like the texture but the flavor can feel one-note, so I end up eating the slices with either jam or chocolate hazelnut butter. Delicious that way.

I have made this several times using unsweetened coconut and it is wonderful!

Excellent pound cake - thankful I read the reviews before making so I held off sprinkling coconut on the top of the cake. I did sprinkle maybe a tablespoon during the last 10 minutes and it burned, so I had to flick it off the cake. It really doesn't need it, it's beautiful, smells divine and tastes delicious!

Terrific cake! I had a few extra tablespoons coconut milk and threw it all in and cake was still done within 65 minutes. I also used unsweetened coconut and it was still plenty sweet. I wouldn't say this is the most coconut-ty cake I have ever made but it is simple, delicious and has perfect texture.

Made it with butter and added toasted coconut shavings on top and it was a huge hit

Made this today--it's very good, but I'd cut back on the sugar a bit. Some commenters used unsweetened coconut, which is a good idea. Also, coconut milk is somewhere between a liquid and solid, so it would help to state which measurement to use. The batter seemed a bit runny. Would make this again with just a few modifications.

Made the recipe as written...I just didn't toast the shredded coconut based on other recommendations of getting to "toasty." I transferred to 9 larger cupcake liners (filled about 3/4 of the way) and baked at 350 for 30 minutes. Super moist and delicious!

I usually don't alter a baking recipe the first time I make it but I did cut the sugar back to 3/4 cup. Otherwise, I prepped and baked this loaf verbatim to the instructions. A 60 minute bake was plenty with a 15/20 minute rest. This loaf came out on the dry and crumbly side. The added 1 cup of coconut seemed too much for the amount of batter and not enough fat (6tbls = 3/4 cup) to make it more moist IMO. Flavor profile was ok but I like mine moist and spongy, not crumbly and dry.

Thank you to the reviewer who said to keep the coconut on top untoasted, it would have burnt black if I had used toasted. Also this cake keeps really well on the counter wrapped in foil.

Delicious! I didn't toast the coconut for topping the cake and it became a nice golden without burning. I also used coconut butter instead of coconut oil for some extra coconut flavor.

This pound cake was too dry...just found some comments about adding 2 TB of sour cream or adjusting amount of coconut oil subbing in some butter instead. not much of a coconut flavor- so would add a tsp of coconut extract next time.

Made this almost exactly, except used unsweetened coconut flakes and also didn’t toast the portion I added to the top of the cake before baking, as others had mentioned. For those commenting it was too oily or crumbly, I used a food scale to measure each ingredient and I believe that made all the difference in terms of texture. It was perfect and moist, especially the next day.

This tastes great! It’s not as golden and toasty on the top as I’d like, but it’s really yummy. I split this into 3 parchment loaf pans- 20 degrees cooler and it took about 40 mins or so.

Recipe is good, but is missing something imo. I think next time I would drizzle some dark chocolate on top after it’s done baking or add some mini chocolate chips.