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:


Coconut Cream Cheese Pound Cake

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


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!


  • 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
  • 23 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

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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103 Responses
  1. Kat

    I have this cake baking in the oven right now! I didn’t even notice the option that suggests coconut extract so I ended up using all vanilla extract. Hope it’s yummy!!! 🙂

  2. Loretta

    I made this wonderful cake today. I followed to the t. It was perfect. It came out of the pan perfectly after 10 minutes. It is delicious! The only adjustment I made was to the glaze. In addition to the milk, I added a teaspoon of vanilla. Thank you for the great recipe. I’ll be using this for many family events.

  3. Alicia

    Just made this. Followed the directions to the t, and it’s perfect! And yes, I flipped my cake after 15 minutes as you said, and Bink! Beautiful! I haven’t tasted it after baking yet, but the batter was to die for! ?Thank you so much!

    1. Shelly

      Have you ever used cup4cup gluten free flour? It’s great and I have used it in a lot of my recipes as a substitute for all purpose flour!

  4. Jennifer

    I just found your blog and this recipe! This is a recipe my mother used to make! She passed away 4 years ago and last November my house burned to the ground due to a wild forest fire. I lost all her recipes. But I am so thrilled I found this one!! Thank you!!

  5. 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.

  6. 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

  7. 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

  8. 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!

  9. 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.

  10. Maria

    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.

  11. Leslie

    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

    1. Shelly

      My guess, not knowing the exact size of the pan would be 8 🙂 I would start by baking them for 20 minutes and then check them, increasing the time as needed!

    2. Susan

      This recipe will make 12 mini bundts. I frequently bake mini bundts from cake recipes and have found that recipes calling for 3 cups of flour will make 12 mini bundts. I will often half a recipe such as this one to make 6 mini bundts. They come out perfect. I also bake them for 23-30 minutes.

  12. Paige

    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!

  13. 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!

  14. Muniza

    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!

  15. Becky

    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 😉

  16. Rossy

    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?

      1. In regards to Rossy’s question about reducing the sugar to lighten up the sweetness, would increasing the salt to 1 1/4 to 1 1/2 tsp help cut the sweetness without altering the recipe otherwise? I add a little more salt to my frosting when it’s too sweet.

        This sounds like a good solid recipe to play around with. Of course, I want to try it as written the first time because the texture looks wonderful and the list sounds perfect, but then I want to test alternative flavors. Here are my suggestions to try:
        • 1 tsp of Cardamom; which to me is like a citrusy cinnamon flavor (only that addition).
        • 1 tsp Cinnamon, 1 small jar of chopped cherries, and 1/2—3/4 cup slivered almonds (around a 4-6 oz bag I suppose), substitute Almond Extract for Vanilla and still use the Coconut Extract too (1 tsp of each).
        • When ready to serve the original version or the alternative version with the cherries and almonds, grate Dark Chocolate over each slice (NOT melted in recipe).

        My FB Page, Sew Lambitious, has been on hold while dealing with Cancer (longterm) and severe pain issues, but now that I have been forced to retire from working, I hope to be active on the page again by Summer 2018. Sewing, Painting, Crafts will be posted after I can get my upstairs rooms converted to craft rooms. I HOPE! =)

  17. Jody

    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 🙂

  18. Heather

    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?

    1. Shelly

      I really feel like the coconut oil would make it a bit dense. I am sure it would work, but the texture wouldn’t be the same 🙂 If you try it I’d love to hear how it came out!

  19. Maria

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

  20. 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.

    1. Becky

      This pound cake has the most incredible texture! When you say you used strawberries, I assume that you don’t not mean in the cake batter, but on top of cooked cake, correct? I was wondering if cake without coconut would be just as yummy.

  21. Ann Umland

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

Leave a Reply

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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