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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!

This Is A Sweet and Simple Coconut Pound Cake

I know coconut isn’t everyone’s most favorite. It seems to be one of those “love it or hate it” ingredients. I have found mostly it seems to be a “texture” issue more than a flavor issue, so while this coconut cake includes sweetened flaked coconut, it really melts right into the cake as it bakes, leaving it with a subtle coconut flavor and a tender crumb. Add in some cream cheese into the cake batter and you have a rich, moist cake!

What To Expect With This Coconut Pound Cake:

  • The cream cheese and the butter make this rich, without being “too” rich. The cream cheese adds extra moistness without tasting like cream cheese!
  • If you eat this cake the day you make it, it’s fluffy and light in texture. If you eat it the next day it becomes a bit more dense, but gets extra moist and (in my opinion) even better!
  • This cake is perfect paired with the icing listed in the recipe, or a fluffy buttercream. You could even just dust it with powdered sugar or serve it with whipped cream and fruit. In all honesty this cake is really simple.
Coconut Cream Cheese Pound Cake

Ingredients:

  • Butter at room temperature
  • Cream cheese at room temperature
  • Granulated sugar
  • Large eggs
  • Vanilla extract, or if you want to amp up the coconut flavor add in coconut extract instead.
  • Kosher salt
  • Baking powder
  • All purpose flour
  • Sweetened flaked coconut
  • Powdered sugar 
  • Milk

How To Make Coconut Pound Cake:

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

Pro Tips:

  1. You could even toast the coconut before adding it into the batter for a deeper flavor and more texture.
  2. Make sure to grease your bundt pan generously. If you use baking spray, coat the pan right before adding the batter. If you opt for butter or shortening, really add a thick layer and then dust with powdered sugar or flour to add another barrier.
  3. Pour the icing on the cake with it’s still warm for a thin layer a lot like a glazed donut. If you add it when the cake is cooled the glaze will be a little thicker on the cake which is great too!
Coconut Cream Cheese Pound Cake

How To Store Coconut Pound Cake:

Store this cake airtight at room temperature for up to 3 days. You can wrap it tightly with plastic wrap or aluminum foil right on your cake plate. Store the same way in the refrigerator for up to 5 days. You can also freeze this cake by wrapping it airtight and placing in the freezer for up to 30 days for best freshness. Thaw at room temperature.

Coconut Cream Cheese Pound Cake

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

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Coconut Cream Cheese Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 34 reviews
  • 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

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

Scale
  • 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

Nutrition

  • Serving Size: 1 slice
  • Calories: 428
  • Sugar: 51.3 g
  • Sodium: 191.9 mg
  • Fat: 15.1 g
  • Carbohydrates: 69.8 g
  • Protein: 7.1 g
  • Cholesterol: 77.4 mg

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137 comments on “Coconut Cream Cheese Pound Cake”

  1. 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.

  2. 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. 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. 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.

  3. 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!

  4. 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!

  5. 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!

  6. 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 😉

  7. Laura @ Laura\'s Culinary Adventures

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

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