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