Cookies & Cups > Recipes > Dessert > Cakes > Coconut Cream Cheese Pound Cake

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!

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:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

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

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

Want To Save This Recipe?

Find more recipes like this:

 

Save

Save

Rate this recipe and share a comment

Your email address will not be published.

Recipe rating

I accept the Privacy Policy

128 comments on “Coconut Cream Cheese Pound Cake”

  1. Seriously delicious cake! So moist. Followed recipe exactly, using only vanilla. I added a bit of melted butter to the glaze. It came out of the pan perfectly, I used shortening and flour. A very easy cake to make and is perfect every time!

  2. Do not have kitchen aid mixer or anything close. Just basic mixer. Will it turn out ok? Sounds delicious!!

    1. i have never used frozen coconut in baking recipes, as the coldness of the coconut added to the batter could potentially cause the cake to bake unevenly, as you want the ingredients to all be close to the same room temperature. But if you thawed it, i don’t see why it couldn’t work. Let us know if you try it!

  3. Best cake I ever made! (Though not as pretty as yours). Gorgeous and delicious! Thank you for this recipe!

  4. I made this cake last Thursday and used the whisk beater to my Kitchen Aid mixer. Beat the sugar and butter for 5 minutes. Used the whisk to make the full cake. I used 10 ounces of cream cheese. I got to admit this was the best Coconut Cream Cheese Pound Cake ever made!!!!!!!! Shared with friends at my church. Thanks for sharing recipe. This is definitely a keeper.

  5. rachele.pizzonia@gmail.com

    Made it with toasted coconut prepared pan as directed ( heavy greased and floured)
    Perfect!

  6. Maybe it can be made in the regular baking pan ( 9 “by 13”), if people have so much problems with removing it from Bundt pan. Cut it into squares. Just a suggestion. I am tempted to make it this way.

  7. I just made the cake and thanks for the tip regarding generously greasing and flouring the pan. It flipped out the Bundt pan beautifully!!

    1. Rachel Kammel

      Wish I could add a picture of my perfect cake!
      I toasted the coconut prior to adding to batter

  8. My cake cracked terribly. Did not come out of pan even though I greased it well, broke in half. I was so mad. This cake was so heavy! Was like spreading concrete in my pan. Cook in a 15 cup pan, this is not for a 10 cup pan! Horrible recipe. I threw my cake out. Too much baking powder! Cake tasted like flour!

    1. Sorry you had this experience. 1 teaspoon of baking powder for a cake this size is definitely not too much. And I have never had the issue of it tasting like flour, especially with the addition of 2 teaspoons of vanilla (and/or coconut extract) as well as cream cheese. The cake sticking to the pan is definitely frustrating. Unfortunately the only solution to this is to grease it a little heavier.

    2. Kathleen McGough

      I have made this cake several times and it has always been delicious. The only thing I changed was that I used shredded unsweetened coconut.

  9. I don’t want to sound dumb but I’m not a seasoned baker ( yet). I could only find kosher sea salt, I’m not sure if I can use that in this recipe.

  10. 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?

  11. 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?

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

  13. Carolyn Mills

    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!

  14. 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!

Scroll to Top

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!