The Ultimate Coconut Pound Cake to Enjoy with Kauai Coffee

There is something magical about the moment you settle in with a slice of cake and a warm cup of coffee. The world slows down, and that first bite transports you to a calm oasis. When that cake is filled with coconut and pineapple, and the coffee in your cup is 100% Hawaiian, the experience becomes a staycation in your kitchen.

Our Coconut Creme Pie Coffee was crafted for moments like this. Creamy, smooth, and kissed with coconut flavor, it begs to be paired with something indulgent. This coconut pound cake is just that. Made with love and adapted from a vintage Honolulu Hongwanji cookbook, this cake is buttery, nostalgic, and full of the flavors Hawaii is known for.

Before we bake, let’s take a moment to learn more about coconut and its deep roots in Hawaii.

Coconut in Hawaiian History

Long before coconut cakes graced bakery windows in Honolulu, the coconut tree was treasured by early Polynesian voyagers. Brought across the ocean on voyaging canoes, coconut trees were carefully transported and planted where voyagers settled. The tree was more than just useful. It was essential.

The fruit offered refreshing water and nourishing meat. The oil hydrated skin and hair. The husks were used for ropes and brushes. The leaves provided material to weave into baskets and roof thatching. The trunk provided wood for tools, structures, and canoes. In every way, the coconut tree supported daily life. Today, the coconut still looms large with myriad uses from cooking and baking to jewelry-making, sustainable packing material, and much more.

Coconut Desserts Across Hawaii

If you have ever visited the islands, chances are you’ve run across a coconut cake or dessert in a café or hotel restaurant. The Halekulani Hotel in Waikiki, is credited with popularizing coconut cake with their iconic towering dessert of sponge, whipped cream, and coconut filling.

But coconut desserts are not just for luxury diners. You will find them across the islands, from Liliha Bakery’s creamy creations to local bake shops serving haupia pies and coconut bars. Coconut brings a rich, sweet tropical note that pairs beautifully with fruit, cake, and coffee.

This pound cake recipe is a humble, home-style version of those bakery favorites. It is perfect for weekend baking, sharing with loved ones, or enjoying solo with a hot cup of Kauai Coffee in hand.

Hawaiian-Style Coconut Pound Cake Recipe

Adapted from a classic Honolulu Hongwanji cookbook (1979)

This pound cake is soft, moist, and full of old-school charm. The creamy coconut-pineapple filling adds a tropical twist that feels just right with our Coconut Creme Pie Coffee.

Ingredients

Cake:

• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, softened (2 sticks)
• 4 large eggs
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of sea salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut

Filling/Topping:

• 1 package cream cheese (8 ounces), softened
• 1 package instant vanilla pudding mix (prepared)
  
• 1 tsp coconut extract
• 1 can crushed pineapple, drained
• Toasted coconut chips (optional)

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9 by 13 pan or two cake rounds.
2. In a large bowl, cream together the sugar and butter until fluffy. Add the eggs and beat until smooth.
3. In a separate bowl, whisk together flour, baking powder, baking soda and salt.
4. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Stir in vanilla and sweetened coconut.
5. Pour batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool completely.
7. For the filling, beat cream cheese and pudding mix until smooth and thickened. Fold in the crushed pineapple and coconut extract.
8. Spread the filling over the cooled cake. Chill for 30 minutes to set.
9. For extra flair, sprinkle toasted coconut chips on top just before serving.

Pair It with Coconut Creme Pie Coffee

The best part of this recipe might be the moment you sit down to enjoy it with a cup of our Coconut Creme Pie Coffee. The creamy coconut notes in the cake and coffee bring out the best in each other. It is like a double dose of tropical sunshine in every taste.

Serve the cake chilled, but try the coffee hot in the morning or pour it over ice with a splash of coconut milk in the afternoon. No matter how you choose to enjoy them, let it be an aloha moment you can escape to any time.

Taste Paradise

When paired with our Coconut Creme Pie Coffee, this cake is a celebration of the islands, and of small joys shared around the table with ‘ohana.

Ready to make your own island moment? Shop our Coconut Creme Pie Coffee now and bring the taste of Kauai home.