Coconut Cream Cheese Pound Cake

Coconut Cream Cheese Pound Cake is a soft, sweet pound cake with coconut flavor bursting throughout. This rich cake recipe is the ideal dessert to present at any party or family gathering – it’s everything a perfect pound cake should be!

If this cake sounds good to you, you should definitely check out my Classic Coconut Cake Recipe! It’s the best ever!

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

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.

A Sweet and Simple Coconut Cake

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.

Tips on Making the Best Coconut Cream Cheese Pound Cake:

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.

Coconut Is Your Thing? Try These Other Awesome Coconut Recipes:

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Coconut Cream Cheese Pound Cake

  • Author: Cookies & Cups
  • Prep Time Prep Time: 15 mins
  • Cook Time Cook Time: 1 hr 10 mins
  • Total Time Total Time: 1 hr 35 mins
  • Yield Yield: 16 slices 1x
  • Category Category: Dessert
  • Method Method: Oven
  • Cuisine Cuisine: American

Description:

Coconut Cream Cheese Pound Cake is a soft, sweet pound cake with coconut throughout. This rich cake recipe is the ideal dessert to present at any party or family gathering – it’s everything a perfect pound cake should be!


Ingredients:

  • 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

Glaze

  • 2 cups powdered sugar
  • 23 tablespoons milk

Instructions

  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.

Glaze

  1. Whisk the powdered sugar and milk together until smooth. Pour the glaze on top of the cake while it’s still warm.

Notes:

store airtight at room temperature for up to 3 days

Keywords:: pound cake recipe, cream cheese pound cake recipe, homemade pound cake recipe, how to make pound cake, coconut cream cheese pound cake recipe, coconut pound cake recipe

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Deviny
September 9, 2020 2:27 pm

Why don’t you people make the recipe as given instead of all your rude comments about how you change the recipe? Also if you’re on a diet, why are you looking at recipes for desserts?

Devon
June 22, 2020 11:10 pm

This recipe sound delicious but I am on Keto. I could make it I could make it with Swerve or Monkfruit sweetener, but too many carbs in the flour. Have you tried it with any low carb flour to substitute for wheat flour? Almond Flour, Lupin flour, Oat fiber, Vital Wheat gluten?

Manika
May 28, 2020 3:27 pm

I’d love to try this recipe but my son is allergic to eggs , what can I use as a substitute for eggs ?

Carolyn Mills
November 7, 2019 4:19 pm

This cake is AWESOME!!! I have had soooo many compliments! I am going to try it with toasted coconut and coconut flavored glaze with toasted coconut sprinkled on top. Thank you for this recipe!

Cathy Hoover
May 13, 2020 10:10 pm
Reply to  Carolyn Mills

Awesome! Delicious! This is a keeper.

Kim
January 16, 2019 9:22 pm

I am baking this right now, didn’t have coconut flavoring, just for the heck of it I added a box of instant coconut cream pudding mix….will let you know how it turns out!

Ivanna
December 20, 2018 2:33 pm

Any modifications I should make if I plan on baking this in two smalsmall loaf pans? I plan to watch them closely as they cook (I’m assuming a shorter cooking time…) Any advice would be great!

Eileen Ball
October 30, 2018 4:54 pm

I have this cake baking in the oven right now! We have a Halloween party at work tomorrow with a desert contest. I saw this recipe and just had to try it. I left out the coconut and used 1 1/2 t vanilla and a half teaspoon of almond extract. The bayter is scrumptious! I am hoping they don’t eat it all tomorrow so I can bring some home!? But if they do, and I have a feeling they will, I’ll just have to make another one this weekend!

Sue Frazier
September 11, 2018 1:19 pm

Baked this recipe today. Used Truvia Stevia Sweetner with Cane sugar in cake and added a little coconut extract to glaze. Great way to lighten the carbs and sugar. Still great texture and taste.

August 31, 2018 9:01 am

I’m. Very happy with this recipe
Will make over and over again.

Mary
August 30, 2018 3:08 pm

This sounds decadent. Have you ever tried adding a small can of drained crushed pineapple? Just wondering if it would make it too mushy

Christine
August 24, 2018 11:00 pm

Recope was easy, but I put it in the oven at 915 and now at 11 it’s still not done. (325 in a convection oven, will try 350 next time)

Jodi
August 8, 2018 3:35 pm

Such an easy great tasting cake. I’ve made this more than once in the past two weeks. It’s great with a slight weep line so I pull it out if oven a few minutes before it’s done.

August 6, 2018 4:38 pm

Excellent cake. I put glaze on it and used some cream of coconut in the glaze. Good flavor

Bj Bodwell
April 25, 2018 7:21 pm

Shelley love this cake! But I was thinking about adding cocoa to make it kinda like an almond joy. Tried it but I don’t think I got the mix right. Not enough cocoa not sweet enough etc… can you help?

alice repasy
July 26, 2020 3:33 pm
Reply to  Bj Bodwell

Great idea! I would try adding chocolate chips or a chocolate glaze!

Nathaly
April 15, 2018 8:53 pm

It was my first time ever baking a cake and it went fabulously. I had some minor problems like the cake sticking into the pan and also I think the pan I used was too small because it overflowed the pan. But regardless my mistakes, it turned out pretty delicious and moist. My family loved it!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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