Coconut Cream Cheese Pound Cake

Coconut Cream Cheese Pound Cake...soft, sweet pound cake with coconut throughout. My new favorite cake!

Coconut Cream Cheese Pound Cake is a soft, sweet pound cake with coconut throughout. It’s everything a perfect pound cake should be!

I feel like I have pretty much killed coconut lately. Like seriously.

In the past few weeks I have made so many desserts with coconut…Toasted Coconut Banana Bread, Crispy Coconut Chicken Strips, Frozen Sangria (yep), and Pineapple Cookies. I don’t know if it’s the warm temperatures that just have me in the tropical mood, but I’m coconut crazy!

But let me just tell you…this pound cake is ridiculous. Like you should make it as soon as you can.

The cream cheese and the butter make this rich, without being “too” rich. You might not believe me, but it’s a true story I’m telling.

If you eat this the day you make it, it’s fluffy and light. If you eat it the next day it becomes a bit more dense, but gets extra moist (ugh sorry) and even better!

This has become my summer cake, because it’s sweet and soft, but you can also eat this with your hands. I mean cake with your hands? I’m all in.

Coconut Cream Cheese Pound Cake

In all honesty this cake is really simple. The batter comes together quickly. You could even toast the coconut to add another layer of flavor!

Coconut Cream Cheese Pound Cake

Grease your pan pretty heavily. I also cross my fingers and pray when I’m making a bundt cake.

Coconut Cream Cheese Pound Cake

When it bakes it looks pretty stunning.

Coconut Cream Cheese Pound Cake

Say three Hail Mary’s and turn that pan upside down.

Coconut Cream Cheese Pound Cake

I always encourage glaze. A.L.W.A.Y.S.

Coconut Cream Cheese Pound Cake

I mean.

Coconut Cream Cheese Pound Cake

Warm or cooled this cake is legit.

Coconut Cream Cheese Pound Cake

Fork or fingers this one is a keeper.

5.0 from 1 reviews
Coconut Cream Cheese Pound Cake
  • 1 cup butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 3 cups granulated sugar
  • 6 eggs
  • 2 teaspoons vanilla extract (or 1 teaspoon vanilla extract and 1 teaspoon coconut extract)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 3 cups all purpose flour
  • 2 cups shredded flaked coconut
  • 2 cups powdered sugar
  • 2-3 tablespoons milk
  1. Preheat oven to 325°F. Coat a 10 cup bundt pan with nonstick spray OR coat with shortening and lightly dust with flour, tapping off excess. Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment beat the butter and cream cheese together on medium speed until smooth. Add in sugar and mix for 2 minutes, until light and fluffy.
  3. Add in eggs, one at a time, the extract(s), salt, and baking powder until mixed, scraping the sides of the bowl as necessary.
  4. Turn the mixer to low and add in the flour, mixing until just incorporated.
  5. Stir in the coconut.
  6. Spread batter into your prepared pan and bake for 70-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Allow the cake to cool in the pan for 10-15 minutes and then invert pan onto a wire rack to cool completely.
  1. Whisk the powdered sugar and milk together until smooth. Pour the glaze on top of the cake while it's still warm.
store airtight at room temperature for up to 3 days



Leave a Reply

46 Comments on "Coconut Cream Cheese Pound Cake"

Sort by:   newest | oldest | most voted

This looks amazing!!! Is the amount of sugar (3 cups) right?

Amanda | upliphted

You had me at coconut. This looks incredible! I’m a big fan of eating cake with my hands 🙂

Ann Umland

So, I saw Coconut Cream cheese Pound Cake, & was ready to put this in the recipes folder! love all three! Pinned!

Patricia Mullen

I am always stumped when a recipe calls for “flaked coconut” since there are two kinds of “flaked coconut” — sweetened and unsweetened. Which is it for this recipe?


Hi – I just made this – but left out the coconut as I am horribly allergic to it. So I used sliced strawberries instead. Wow!!!! I baked it to take to our National Night Out pot-luck tomorrow night. Thanks for the basic recipe.


Hi – we love coconut and pound cake in our house so this sounds great. I also wondered – sweetened or unsweetened coconut ?


What are your thoughts on using coconut oil instead of butter? Does the batter need the fluffiness of the room temp butter, or will hot-summer-melted coconut oil work for the flavor?


This looks so amazing! Coconut is the perfect flavor for summer!


I love that you said you could eat it with your hand. I always eat pound cake by hand, and it always has to be a “hunk” not “just a little sliver”. I saw something on tv with Amy Shumer and she was talking about hand cake……only hers was a layer cake with gooey icing! Whatever floats your boat 🙂


I baked this cake earlier and just finished eating a slice (SO is still working on his) and it’s as good as you said. I do find it a bit too sweet for my taste though. Would reducing the sugar by half a cup be a workable solution?

Laura @ Laura\

I’m a big fan of coconut, so I appreciate all the coconut recipes! Yum!


Made this a couple of days ago and it’s delish! Gets better everyday. I used all vanilla extract and still had a good coconut flavor. Think I may toast some of the coconut next time. I didn’t add the glaze-just not a big fan 😉


Hello Shelly, thank you for the awesome recipe! I’d like to ask – is that using fresh grated coconut or the dessicated, dried kind? Many thanks!


Can this be baked in a 9×13 pan? Thanks.


Can you make this and freeze it?

Oma baker 1
IT WON’T LET YOU LEAVE ANY RATING BUT A 5!??! This is the WORST recipe ever! I bake homemade cakes weekly and NEVER have I inverted a hot cake from a bundt or tube pan after 10-15 minutes out of the oven! But I unfortunately trusted this recipe…I now have a hot mess! It’s in pieces and the glaze wait also incorrect…2 cups of powdered sugar requires 5 tablespoons of milk AND a teaspoon of vanilla is also better. My suggestion is do not remove the cake while it’s hot and use an icing instead OR use a different recipe!
Maureen Morton

Can this cake be made in a tube pan (angel food cake pan)?


Absolutely delicious! Followed the recipe as written and went with the vanilla/coconut extract option. Couldn’t wait so tasted it warm after pouring on the glaze (exactly 3T milk in the powdered sugar). Thank you for a perfect pound cake!


Shelly, I have a pan that has 6 mini bundt cake cavities. How many cakes do you think your recipe will make and how long would you cook the mini cakes?
I appreciate your thoughts. Thanks, Leslie


I made this yesterday. I change some points: the 3 cups of sugar for 2 cups of raw sugar. I also toasted a little bit the coconut and used cake flour insted of all purpose. I can tell you this was a hit! Delicious! Thank you for the recipe.

Beverly Conway

I’ve looked all over the page but I can’t find this information. Would you be so kind to tell me the serving size of this cake? You so much …it looks amazing.


The cake looks great but the sugar content is far too high. Half the amount would suffice

Amy I

Wow. I just tried this recipe today and what a hit! I used 1 1/2 tsp vanilla and 1/2 tsp coconut extract. It came out absolutely delicious! I did have to bake it longer though….it was still wet inside at 80 minutes. I added another 10 and it’s perfect. THANK YOU for posting this amazing cake recipe!


This was delicious! I served it with a raspberry sauce and whipped cream.


[…] Coconut Cream Cheese Pound Cake […]

Connie Cook

Love, love, love. Moist. Dense. Making it again today. Followed directions exactly… but topped with cream cheese frosting and toasted coconut. Will be making for Easter dessert this year


How much regular salt do I use instead of kosher salt?

I will be trying this recipe. It sounds fabulous.
I will be trying this recipe. It sounds fabulous.

I will be trying this recipe. It sounds fabulous. I am a big coconut fan. Loving to bake and create, I am wondering if you’ve tried this with chocolate ganache instead of glaze. I’m thinking Mounds bar

Janet Perry

Could I use coconut milk in this cake?


Oh my gosh, this cake is heavenly! My new favorite cake. So delicious it doesn’t even need the icing but it will indeed put it over the top. Super easy to make. I followed the recipe to a t. Mine took an hour 35 minutes. Many thanks for this recipe.