Easy Pound Cake Recipe

A delicious coconut pound cake.  This well-flavored, mellow cake will delight the youngest and the oldest alike for dessert or tea, and why not for breakfast?

by Sidney Yang

Sidney Yang

Sidney is part of the Eatwell101 family since 2014. As an editor, she shares her enthusiasm for food, cooking tips, and entertaining across more than a thousand written articles published on Eatwell101.

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Updated Feb 9, 2026

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Ingredients list for the pound cake recipe

(for 8 people):

• 4 eggs
• 1 cup (200g) of caster sugar
• 1 packet of vanilla sugar
• 1 cup (100g) of flour
• 1 cup (100g) of starch
• 1 teaspoon baking powder
• 4 1/2 ounces (125g) grated coconut + 1 ounces (30g) for decoration
• 2 tablespoons dark rum
• 7 ounces (200g) of butter
• 3 tablespoons apricot jam + 2 tablespoons water

Directions

1. Beat the eggs with your mixer on high speed for 2 minutes, then add sugar and vanilla sugar gradually while continuing to beat.
2. In a bowl, mix the flour, cornstarch, and baking powder, then add this mixture gradually to the egg/sugar mix.
3. Add 4 1/2 ounces (125g) of grated coconut and stir into the batter with the rum.
4. Melt the butter and add it to the preparation.
5. Pour this mixture into a greased bundt pan that you previously buttered and floured, level the surface of the dough, then place in a preheated oven 340°f (170°c) for about 50 minutes.

For the topping:
Pass the jam through a Chinese strainer, then dilute it with 2 tablespoons of water. Drizzle it generously on the cake right out of the oven and sprinkle with shredded coconut.

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Easy Pound Cake Recipe

Author: Sidney Yang  |  Servings: 8 servings

Prep Time: 10 min  |   Cook Time: 50 min

Moist with a soft Pound Cake for dessert or tea, and why not for breakfast

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Ingredients

1x 2x 3x

• 4 eggs
• 1 cup (200g) of caster sugar
• 1 packet of vanilla sugar
• 1 cup (100g) of flour
• 1 cup (100g) of starch
• 1 teaspoon baking powder
• 4 1/2 ounces (125g) grated coconut + 1 ounces (30g) for decoration
• 2 tablespoons dark rum
• 7 ounces (200g) of butter
• 3 tablespoons apricot jam + 2 tablespoons water

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Instructions

1. Beat the eggs with your mixer on high speed for 2 minutes, then add sugar and vanilla sugar gradually while continuing to beat.
2. In a bowl, mix the flour, cornstarch, and baking powder, then add this mixture gradually to the egg/sugar mix.
3. Add 4 1/2 ounces (125g) of grated coconut and stir into the batter with the rum.
4. Melt the butter and add it to the preparation.
5. Pour this mixture into a greased bundt pan that you previously buttered and floured, level the surface of the dough, then place in a preheated oven 340°f (170°c) for about 50 minutes.

For the topping:

1. Pass the jam through a Chinese strainer, then dilute it with 2 tablespoons of water. Drizzle it generously on the cake right out of the oven and sprinkle with shredded coconut.

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