Coconut Pound Cake

I was searching for a coconut cake recipe today and I stumbled across one that used a boxed cake mix. I tweaked it a few times and this is what turned out. I am very satisfied with it and the taste and texture is awesome. I tripled the recipe. I able to get 2, 12″ X 2″ layers, 1, 6″ X 3″ layer and 8 cupcakes. I wanted the cupcakes to display around the tiered birthday cake, but I don’t think they will make it! They are too delicious!


  • 3 boxes of White Cake Mix
  • 1 – 14 ounce can of Cream of Coconut (not a type ‘O’!)
  • 1 1/2 cups water
  • 1 1/2 cups half and half
  • 1 cup (2 sticks) of butter softened
  • 9 eggs
  • 2 teaspoons of coconut extract
  • 2 ounces of DaVinci Coconut Gourmet Syrup
  • 1 cup of flaked coconut


  1. Measure all of the ingredients into a mixing bowl EXCEPT the coconut flakes.
    Carefully, turn mixer on low for one minute until all ingredients are moistened. Scrape the mixing bowl. Turn Mixer onto speed two and mix batter for 3 more minutes. Remove bowl from mixer and fold in the flaked coconut. Measure into pans and Bake at 350*. Bake until directions with your baking pans suggest the cake is done. Remove cake pans from oven and let sit for 10 minutes and remove pans and cool completely. Use as desired.

I hope you enjoy!

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Comments (15)


I have been searching for a great coconut pound cake! I can't wait to try this one... thanks so much for sharing!!


I'm pretty sure the Davinci syrup is the kind you use for coffee. Mos places sell them. Try your Walmart,Sams, or probably any other major grocery store. Can't wait to try this recipe!


This sounds fabulous....I think I'm going to try it with a lemon curd filling. Do you have any suggestions for the frosting? I was thinking of using IMBC...

thanks, Cathy


I'm glad you liked the recipe. Davinci Gourmet Coconut Syrup is the same stuff the use to flavor coffee. I got mine at Sam's Club. This recipe has been tripled. I used the Cream of Coconut instead of the Coconut Milk on a whim. It paid off. The Cream of Coconut has more fat in it then the Coconut Milk and made for a nice textured pound cake. I hope you enjoy!


i would love to try this recipe, but i will be a lot of cake for me. how can i balance the other ingredients using just one box of cake


I too need to make this on a smaller scale? Any ideas? I am thinking probably only need it to be doubled. But I do suppose that if worse comes to worse I can always just make some cupcakes with it too. When I find I have a lot of batter left over from a cake after making my layers I usually make up cupcakes and take them to work, school, or to just friends and family. I usually have some icing left over too, so it works out beautifully. They always love it and it nothing goes to waste! Plus it's a good way to network for business, and get good feedback. I've got quite a few good orders out of doing that :).

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