Mini Coconut Pound Cakes

I have a bit of a soft spot for mini desserts. Once you get past the adorable tiny-ness of them, there’s a practical side, too. Mini-size is usually my first thought when it comes to a portable dessert or dessert for a crowd. There’s no slicing and serving. Everyone can just help themselves to their own individual serving.

These little pound cakes are a new favorite for me that will likely see a lot of action this summer for cookouts, picnics, and such.

Mini Coconut Pound Cakes are a sweet and simple dessert. Serve with your favorite fruit preserves for an irresistible treat!

I like the subtle sweetness of these little guys. The coconut adds a lot in the flavor column without overpowering the simple cake. The texture is just lovely, too, with a bit softer crumb than the standard pound cake.

My favorite thing about these mini cakes, though, may be the fun of serving them with various fruit preserves. Coconut and fruits go together so well that it’s hard to go wrong with a companion flavor. I served this batch with one of my favorites, strawberry-raspberry preserves. The preserves really bump up the sweetness and flavor and also provide a splash of summer color.

I made these in standard muffin pans, but you can go even more mini with mini muffin pans for bite-size cakes.

Mini Coconut Pound Cakes

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 16 mini pound cakes

Mini Coconut Pound Cakes


  • 1 & 1/4 cups granulated sugar
  • 3/4 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1/4 cup milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 & 1/2 cups all-purpose flour
  • 1 cup sweetened flaked coconut
  • fruit preserves


Preheat oven to 350°. Grease or line 16 standard muffin cups.

Using an electric mixer on medium speed, beat sugar, butter, and cream cheese until light and creamy. Add milk, eggs, and vanilla, and mix well.

Reduce mixer speed to low. Add flour and coconut, mixing just until combined.

Transfer batter to prepared pans, filling each cup 3/4 full.

Bake 35 to 40 minutes, or until light golden brown.

Serve with your favorite fruit preserves.


Recipe slightly adapted from Land O'Lakes.

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  1. That sounds delicious! I love pound cake, I’m sure it tastes even better in mini cupcake form! :)

  2. Marie Eaglin June 7, 2014 Reply

    This is such a great idea. I am always trying to find dishes and recipes that are easy to make that my grandchildren will like. I am sure they will love these mini pound cakes. It is so easy to make. Thanks for sharing.

  3. Anabel June 7, 2014 Reply

    Pound cakes I love. I tried cooking strawberry pound cakes as well. This looked simple at first but when I tried to cook eat, the simplicity just made it more delicious. You know my aunt is a pâtissière and I’m used to complex over- powering- flavored cakes but this one is really good. I am eating my Mini Coconut Pound Cakes as I am writing this comment. :)

  4. Glyn June 8, 2014 Reply

    Looks amazing! definitely try these. I just started a blog on my baking adventures and suggestions are welcome :)

  5. Codrut Turcanu June 8, 2014 Reply

    I like mini cakes. Last week mum did some cherry mini cakes. I’ll let her know about this recipe.


  6. Linda June 9, 2014 Reply

    Jennifer, I have a couple of fresh coconuts to play with. Could I use that instead and adjust for sweetness or would it be too moist?

    • Author
      Jennifer McHenry June 10, 2014 Reply

      Linda, I’ve really not worked much with fresh coconuts. I would think it might add some moisture, but it shouldn’t be enough to affect it much.

      • Linda June 11, 2014 Reply

        Thanks, Jennifer. If I try it out I’ll let you know.

  7. Joanne June 11, 2014 Reply

    Somehow having five minis feels so much more guilt-free than having 1 normal sized baked good. And that is why I love minis. These little pound cakes are going to make for a great summer treat!

  8. Ana July 20, 2014 Reply

    Oh I thought they were filled with jam (from the picture). I always wanted to make those …

  9. Kendall Stark February 4, 2015 Reply

    Mmmmmm, tasty!!! Yet again, a recipe of yours that I’d been dying to make since it was posted. I made them with unsweetened coconut, which is really finely ground that it’s powder-like, and a quarter teaspoon of salt. They’re quite moist and buttery. I’m going to take most of them to work, and I’m sure my co-workers will love them, too!

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