Coconut Chocolate Chip Pound Cake

Coconut Chocolate Chip Pound Cake
Course Dessert
Servings 10 -12
Author Jillian - a Food, Folks and Fun original!


Pound Cake

  • 1 3/4 Cups granulated sugar
  • 1 cup butter softened
  • 3/4 cup Cream of Coconut
  • 4 large eggs room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons coconut extract
  • 2 3/4 Cups cake flour
  • 2 teaspoons baking powder
  • 2 Cups semisweet chocolate chips

Chocolate Glaze

  • 3/4 cup semisweet chocolate chips
  • 3 Tablespoons cream of coconut


Pound Cake

  • Preheat the oven to 350°F. Grease and lightly flour a pan and set aside.
  • In a medium bowl whisk together the dry ingredients and set aside.
    In a large bowl or stand mixer on medium speed beat the butter and sugar fluffy and pale in color, about 3-4 minutes. Add in the cream of coconut, eggs, vanilla and coconut extract and beat until well incorporated. Add in the dry ingredients and mix until well blended, about 1 minute. Stir in the chocolate chips.
  • Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick that is inserted into the center comes out clean. Let the cake cool in the pan for 1 hour, and then remove the cake from the pan and let it cool completely on a wire rack.

Chocolate Glaze

  • Once the pound cake is cooled completely, make the glaze. In a medium microwave-proof bowl add chocolate chips and cream of coconut. Heat on 50% power for 1 minute. Stir and cook on 50% power for 30 seconds. Stir and repeat until the chips are melted and the mixture is smooth. Pour the glaze over top of, letting it drizzle down the sides.

Topping & to Finish

  • Press the toasted coconut chips into the wet glaze and let rest for at least 15 minutes before serving. The cake will keep at room temperature, covered, for up to 5 days.