Vanilla Coconut Pound Cake
This Vanilla Coconut Pound Cake is a wonderfully tender, fragrant loaf that brings together the richness of a classic pound cake with the tropical aroma of fresh lime and coconut. It is dense yet soft, with a beautifully golden crust and a moist, tight crumb on the inside. The combination of creamy butter, real lime juice, and sweet shredded coconut gives this cake a bright, refreshing flavor that stands out from traditional vanilla cakes. It is simple enough for everyday baking yet special enough for gatherings, holidays, or gifting.
This recipe is designed for bakers who enjoy dependable results and a loaf that slices cleanly without crumbling. The long, low-temperature baking ensures the exterior becomes lightly crisp while the interior stays soft, rich, and buttery. Make sure to sift your flour and measure accurately for the best texture. Freshly squeezed lime juice is essential—it adds natural fragrance, subtle acidity, and a delicate citrus finish that complements the vanilla perfectly.
Once the cake cools, you can enjoy it as-is or add a simple lime glaze to heighten the citrus notes. It pairs beautifully with tea, coffee, or fresh fruit.
Ingredients
- 2 ¼ cups all-purpose flour, sifted
- ½ teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, melted and cooled slightly
- 1 ½ cups granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 3 large eggs, room temperature
- ½ cup freshly squeezed lime juice
- 3 tablespoons finely grated lime zest
- ½ cup shredded sweetened coconut
Instructions
- Preheat the Oven
Set your oven to 325°F (160°C). Grease a standard loaf pan and line it with parchment paper for easier removal. - Prepare the Dry Ingredients
In a medium bowl, whisk together the sifted flour and baking soda until evenly combined. Set aside. - Cream the Butter and Sugar
In a large mixing bowl, beat the melted butter and granulated sugar until the mixture becomes light, creamy, and slightly thickened. This step helps create the characteristic pound cake texture. - Add the Wet Ingredients
Beat in the vanilla extract, then add the eggs one at a time, mixing thoroughly after each addition. Stir in the sour cream, followed by the fresh lime juice. - Incorporate Flavor Add-Ins
Fold in the lime zest and shredded coconut until evenly distributed throughout the batter. - Combine Wet and Dry Mixtures
Add the dry ingredients to the wet mixture in two additions, mixing gently until just combined. The batter will be thick. - Bake
Transfer the batter into the prepared loaf pan and smooth the top. Bake for 1 hour to 1 hour 30 minutes, depending on your oven.
The cake is done when a long wooden skewer inserted into the deepest part of the loaf comes out clean or with only dry crumbs. - Cool the Cake
Allow the cake to cool in the pan for 20 to 30 minutes before gently inverting it onto a wire rack to cool completely.