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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Could you add toasted pecans to this?
I have picky kids who don’t like the texture of coconut. Can you leave out the coconut flakes and just use the coconut extract or would it throw off the measurements?
I honestly have never made this cake without coconut. Shredded coconut absorbs a little moisture, but not a ton, so I think it would be ok if you left it out.
I am getting ready to make this cake and I’m not sure if the recipe Calls for sweetened coconut flakes or unsweetened shredded coconut? Help!
Sweetened flakes, but honestly you can use either!
This cake was amazing! I made it with the glaze, and the whole family loved it.
Wouldn’t change a thing.
Made this cake last night. Super super yummy. I used coconut extract, and vanilla. Also made with glaze. Like the glaze but the hubby want a no glaze next time. I might try with cream cheese frosting next time. Loved it
I followed this recipe as instructed; excellent, will definitely make again. Deliciously moist.
I have this very same recipe except for one ingredient and that is baking soda instead of baking powder. Mine always turns out great and is my all time favorite pound cake recipe. What would using baking soda do?
Can I use coconut milk?
Flavor of this cake is good using 1 tsp coconut extract + 1 tsp vanilla extract. I baked per the recipe instructions and this cake is DRY. I triple-checked that all the ingredients made it in – no errors there. I recommend doing a key lime glaze on top (2 tsp key lime juice + 1 tsp vanilla + 1 cup powdered sugar). Not sure how to fix the dryness but if it’s possible, this would be a tasty cake.
Great!! Super easy & turned out DELICIOUS!! I added a little coconut extract to glaze & sprinkled crushed pecans on top. Yum!!!