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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Any modifications I should make if I plan on baking this in two smalsmall loaf pans? I plan to watch them closely as they cook (I’m assuming a shorter cooking time…) Any advice would be great!
I have this cake baking in the oven right now! We have a Halloween party at work tomorrow with a desert contest. I saw this recipe and just had to try it. I left out the coconut and used 1 1/2 t vanilla and a half teaspoon of almond extract. The bayter is scrumptious! I am hoping they don’t eat it all tomorrow so I can bring some home!? But if they do, and I have a feeling they will, I’ll just have to make another one this weekend!
Good luck at your contest!!
Baked this recipe today. Used Truvia Stevia Sweetner with Cane sugar in cake and added a little coconut extract to glaze. Great way to lighten the carbs and sugar. Still great texture and taste.
I’m. Very happy with this recipe
Will make over and over again.
This sounds decadent. Have you ever tried adding a small can of drained crushed pineapple? Just wondering if it would make it too mushy
Recope was easy, but I put it in the oven at 915 and now at 11 it’s still not done. (325 in a convection oven, will try 350 next time)
Such an easy great tasting cake. I’ve made this more than once in the past two weeks. It’s great with a slight weep line so I pull it out if oven a few minutes before it’s done.
SO glad you liked it!!
Excellent cake. I put glaze on it and used some cream of coconut in the glaze. Good flavor
So glad you liked it!!
Shelley love this cake! But I was thinking about adding cocoa to make it kinda like an almond joy. Tried it but I don’t think I got the mix right. Not enough cocoa not sweet enough etc… can you help?
Great idea! I would try adding chocolate chips or a chocolate glaze!
It was my first time ever baking a cake and it went fabulously. I had some minor problems like the cake sticking into the pan and also I think the pan I used was too small because it overflowed the pan. But regardless my mistakes, it turned out pretty delicious and moist. My family loved it!