Sour Cream Coconut Pound Cake

This Sour Cream Coconut Pound Cake is rich, buttery, and ultra-moist, with a tender crumb and a hint of coconut flavor. Made with sour cream for extra softness and shredded coconut for a tropical twist, this cake is perfect for holidays, gatherings, or an indulgent dessert!

Why You’ll Love This Recipe

✔️ Moist & Buttery – Thanks to sour cream and coconut.
✔️ Easy to Make – Simple ingredients and no-fail steps.
✔️ Perfect Texture – Soft inside with a golden, crispy crust.
✔️ Great for Any Occasion – Enjoy with coffee, tea, or as a party dessert.

Ingredients for Sour Cream Coconut Pound Cake

For the Cake:

  • Unsalted butter (softened) – 1 cup (2 sticks)
  • Granulated sugar – 2 ½ cups
  • Eggs (room temperature) – 6 large
  • Vanilla extract – 2 teaspoons
  • Coconut extract – 1 teaspoon (optional)
  • All-purpose flour – 3 cups
  • Baking soda – ½ teaspoon
  • Salt – ½ teaspoon
  • Sour cream – 1 cup
  • Shredded coconut (sweetened or unsweetened) – 1 cup

For the Coconut Glaze (Optional):

  • Powdered sugar – 1 cup
  • Coconut milk (or regular milk) – 2 tablespoons
  • Vanilla extract – ½ teaspoon
  • Toasted coconut (for garnish) – ¼ cup

How to Make Sour Cream Coconut Pound Cake

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