Triple Coconut Pound Cake with Salted Caramel Glaze

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Triple Coconut Pound Cake with Salted Caramel Glaze 1

Finally I’ve got a bake that’s turned out well, after a weekend of fails this glorious pound cake made up for all the disappointment it’s heavenly. I’m so in love with this cake and you’ll be too, I guarantee it!

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After not posting anything for around two weeks, I’m back with a whole lot of great recipes, this one included. Be sure to keep checking back as I’ll be posting regularly for the next week or so. I’ve got so many recipes I want to try and I’m so excited to get back into blogging and sharing them with you all.

Triple Coconut Pound Cake with Salted Caramel Glaze 3

The first recipe on my list is this Triple Coconut Pound Cake with my homemade vanilla salted caramel drizzle. Originally I was going to drizzle the cake with a lime powdered sugar icing but when I found a little bit of salted caramel in my cupboard I knew it was going to work with coconut. If you remember I used it for my Vanilla Salt Salted Caramel Cookie Cake and seeing as that went down a treat I couldn’t resist the opportunity to use the last of it up.

Triple Coconut Pound Cake with Salted Caramel Glaze 4

It’s the crumbliest, creamiest, most tender cake I’ve made to date! It’s so light I could barely slice it in one piece, I did manage to get one slice that held and that’s the one in the photo. If you make this cake you won’t be able to stop picking at it, it’s rather moreish If I say so myself.

Triple Coconut Pound Cake with Salted Caramel Glaze 5

I knew this cake was going to be a winner when I licked the batter from the spatula, I wanted to eat the whole lot, it’s a good job I’d put it in the oven. Trust me on this one it’s going to be the best coconut cake you’ve ever tasted. I loaded this coconut pound cake with three different types, raw coconut chips, LorAnn Coconut Baking Emulsion and coconut cream. I believe using coconut cream makes the crumb silky and tender whilst keeping it fresher for longer so it won’t dry out. Although there’s no problem with this cake drying out, it just simply won’t get the chance as it’ll be gone before you know it. It’s just that good!

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I’ve used LorAnn baking emulsions and oils before and I simply adore the coconut baking emulsion, it gives such a great natural flavour. The raw coconut chips gives the cake a nice textural contrast, whilst the crumb is soft you get little bites of chewiness from the chips. I also toasted some and sprinkled them on top for more bite.

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The salted caramel drizzle on top is the perfect sticky topping, it’s oozed into the crust of the pound cake and will fill each bite will caramel-y goodness. If you don’t have any then don’t fret, it’s not essential to enjoy this cake, it’ll be just as good on its own. I’ve become a great fan of coconut recently and this cake has such perfect flavours, if you’re a coconut lover then this cake will have you swept of your feet, it’ll be hard to find a pound cake that a more tropical and creamy coconut flavour than this one. Fact!

 Triple Coconut Pound Cake with Salted Caramel Glaze 8

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Yields – One, 2lb Loaf


  • 225 grams (1 cup) Unsalted butter at room temperature
  • 350 grams (1 3/4 cup) Caster sugar
  • 3 Large eggs
  • 1 teaspoon Pure vanilla extract
  • 1 teaspoon LorAnn Coconut Baking Emulsion
  • 185ml (3/4 cup) Coconut cream
  • 50 grams (1 cup) Raw Shredded Coconut Chips
  • 280 grams (2 1/2 cups) Plain flour
  • 2 teaspoon Baking powder
  • Large pinch of Maldon sea salt
  • Vanilla Salt Salted Caramel


  1. Pre-heat the oven to 175C (350F) , grease a 2lb loaf tin and line it with parchment paper leaving enough overhang enabling you to lift it out easily.
  2. In the bowl of an electric mixer fitted with a paddle attachment cream together the butter, sugar, vanilla extract and coconut emulsion until you have a smooth and creamy mixture. This should take 5-8 minutes. Scrape the bowl down with a spatula.
  3. Add the eggs one at a time, mixing well before each addition. Again scrape your bowl down with your spatula.
  4. In a medium bowl combine the flour, baking powder and salt then add a 1/3 of this to your batter mixing until just incorporated then add 1/2 the coconut cream, again mixing until just incorporated and continue to do this until everything has been mixed into the batter.
  5. Fold through the coconut chips and spoon into your cake tin. Bake for 55-1 hr 10 minutes or until a cake tester inserted unto the centre comes out clean.
  6. Leave to cool on a wire rack for 20 minutes before removing from the tin and leaving to cool completely on the wire rack.
  7. Once cool, gently head the salted caramel meanwhile poke holes on top of the cake. Drizzle the salted caramel on top and sprinkle with some coconut chips.


* Recipe slightly adapted from Chef in Training

* This will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

Sweet and Savoury Sundays #107


Welcome to week #107 of Sweet & Savoury Sundays!
Happy Easter guy’s! I hope your having a lovely long Easter break. We get both Friday and Monday off here In the UK so we are in the middle of a 4 day long weekend. My parents have been visiting and it’s a been a lovely weekend spending time with them. I’m going to be sharing my first ever funfetti recipe on the blog later in the week which I’m super excited about. I hope your all like it!
I’ve also set up at Twitter account, simple follow this link HERE where you can follow me and I’ll follow you back and you can also stop by Facebook page and like my page right HERE!
Once again thanks for all your entries last week, we’d love for you to link up all your recipes, crafts and DIY projects again with us, tell all your friends to link up too :) Hope everyone is having a great weekend!
So what are you waiting for, join us now and let’s have some fun!!
Let’s get this party started!!
After you’ve viewed my favourites this week, make sure to stop by Cupcakery to view their favourites as well!
Baking In Pyjamas Favourites:
Chocolate Covered Ritz Peanut Butter Patties by My Sweet Mission 
Hoppin Whopper Bars by The Baking Chocola Tess
Lemon Pound Cake with a Lime Coconut Glaze by Cherishing a Sweet Life
Most viewed link this week
Carrot Cake Rolls with Maple Cream Cheese by The Painted Apron
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Banana Split Bundt

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Banana Split Bundt 1.jpg text

One of my favourite things about baking is the creativity and boy did I get creative with this month’s Cake Slice Bakers bake.

Banana Split Bundt 2

My choice this month was banana split cake and whilst I stuck to the core ingredients I deviated from the fillers or add ins. See, I wasn’t really feeling the combination of pineapple and coconut along with glace cherries, so I switched things around a bit and added a different icing to the Cream cheese one that was listed, as to be honest I’m not a fan of this particular glaze.

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When I think of Banana Splits I think if of banana alongside ice cream, chocolate, nuts and candy. So basing my bundt around this I’ve created this candy stuffed banana bundt with a banana butterscotch glaze.

Banana Split Bundt 4

What you’ve got yourself here is a simple banana bread recipe that has a mixture of pecans, dried cherries, butterscotch pieces, m&ms, peanut m&ms with a dash of vanilla extract and butterscotch flavouring.

Banana Split Bundt 5

A dense cake is crammed full of delicious treats which I would totally garnish my banana split with, all that’s missing from this is the ice cream.

Banana Split Bundt 6

You could add a scoop alongside this, now isn’t that food for thought.

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I kept the glaze for this really low-key and simply made a quick buttermilk glaze which I flavoured with LorAnn butterscotch oil and a new to me ingredient LorAnn banana baking emulsion. You guy’s, this stuff is so so good!!

Banana Split Bundt 8

I can see myself using a lot more of this. Using a combination of this as well as the butterscotch flavouring you get a bannoffee flavoured icing. It well and truly is the icing on the cake.

Banana Split Bundt 9

Now let’s see what the other Cake Slice Bakers baked this month



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Yields – One Bundt Cake



  • 360 grams (3 cups) Plain flour
  • 1 teaspoon Baking powder
  • Pinch of Maldon sea salt
  • 3 Large eggs
  • 250 ml (1 cup) Rapeseed oil
  • 125 ml (1/2 cup) Buttermilk
  • 5 Medium (2 cups) Mashed Banana’s
  • 50 grams (1/2 cup) Toasted pecans, roughly chopped (keep a handful aside)
  • 1 teaspoon Pure vanilla extract
  • 10 drops LoraAnn Butterscotch oil
  • 100 grams (1 cup) Dried sour cherries
  • 100 grams (1/2 cup) Butterscotch pieces (keep a handful aside)
  • 200 grams (2 cups) M&M’s (chocolate and peanut) (keep a handful aside)


  • 250 grams (2 cups) Icing sugar, sifted
  • 3 tablespoons Buttermilk
  • 1/2 teaspoon LorAnn Banana Baking Emulsion
  • 3 drops LorAnn Butterscotch Oil


  1. Pre-heat the oven to 175C (350F) and spray a large bundt tin with cake release spray. Set aside.
  2. Combine the flour, baking powder and salt in a large bowl. In a separate bowl mix together the eggs, oil and buttermilk. Add this to the dry ingredients mixing until just moistened.
  3. Stir in the bananas, pecans, vanilla extract, butterscotch oil, dried cherries, butterscotch pieces and m&ms.
  4. Spoon into the bundt tin, smooth the top and bake for 50 minutes – 1 hr or until a cake tester inserted into the centre comes out clean.
  5. Leave in the tin on a wire rack for 15 minutes before transferring to the wire rack to cool completely.
  6. Once cool making the icing by sifting the icing sugar into a medium bowl then add the buttermilk, banana baking emulsion and butterscotch oil. Mix until smooth adding more icing sugar if to runny or more buttermilk if to thick. Spoon over the bundt cake then sprinkle on the reserved add ins.


* Recipe adapted from The Southern Cake Boon – Southern Living

* This will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.