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.
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:
- 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.
- 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.
- Add in eggs, one at a time, the extract(s), salt, and baking powder until mixed, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just incorporated.
- Stir in the coconut.
- 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.
- Allow the cake to cool in the pan for 10-15 minutes and then invert pan onto a wire rack to cool completely.
- 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:
- You could even toast the coconut before adding it into the batter for a deeper flavor and more texture.
- 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.
- 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!
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 Is Your Thing? Try These Other Awesome Coconut Recipes:
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Coconut Cream Cheese Pound Cake
- 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
- 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
- 2–3 tablespoons milk
Instructions
- 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.
- 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.
- Add in eggs, one at a time, the extract(s), salt, and baking powder until mixed, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just incorporated.
- Stir in the coconut.
- 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.
- Allow the cake to cool in the pan for 10-15 minutes and then invert pan onto a wire rack to cool completely.
Glaze
- 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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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!!
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.
SO glad you liked it!!
Could I use coconut milk in this cake?
I don’t see why you couldn’t!
If you have high blood sugar how can you reduce the sugar?
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
How much regular salt do I use instead of kosher salt?
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
Oh I need to try it with cream cheese frosting!
I can’t find my Bundt pan from our move, can I use a loaf pan instead?
You can, but depending on the size of the loaf pan it might make more batter than necessary 🙂
This was delicious! I served it with a raspberry sauce and whipped cream.
What a great combo!!
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!
The cake looks great but the sugar content is far too high. Half the amount would suffice
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.
It will serve 10-12, depending on the size of the slices you cut!