Aunt Sarah's Coconut Pound Cake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Wow. My husband's aunt gave me this recipe at a bridal shower. Why did I wait 20 years to make it? The flavor is better if you can wait a day or two to eat this.”
1hr 50mins

Ingredients Nutrition


  1. Cream butter, shortening, and sugar.
  2. Add eggs, one at a time. Beat well after each addition.
  3. Add flavorings and coconut milk.
  4. Add 1 cup of flour at a time.
  5. Stir in coconut.
  6. Pour into Bundt pan (well-greased and floured).
  7. Bake at 325 about 1 hour + 30 minutes, or until a skewer comes out clean.
  8. Note : This makes a lot of batter, so be careful not to fill the pan to full.
  9. Icing: Mix the softened cream cheese with the sugar and extracts. Add coconut milk until this reaches a good consistency, to barely drip down the sides of the Bundt cake. Stir in the nuts. Adjust the consistency if necessary. Pour/spread over the cooled cake. You may want to do this on a rack with something beneath to catch the drips.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a