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 made the cake and thanks for the tip regarding generously greasing and flouring the pan. It flipped out the Bundt pan beautifully!!
SO glad to hear that! I always hold my breath as I flip the pan! lol!
Wish I could add a picture of my perfect cake!
I toasted the coconut prior to adding to batter
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!
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.
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.
Use bakers joy for your bundle pan and you’re cake will come out with no problem
I a 6oz bag of frozen coconut which is sweetened. Is shredded flaked sweetened?
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.
That will work fine!
Sorry if I missed this but is the butter unsalted?
I use salted but you can use either!
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?
Relax. It’s a cake. We’re not splitting the atom. Lol
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?
I’d love to try this recipe but my son is allergic to eggs , what can I use as a substitute for eggs ?
You can use 1/4 cup of unsweetened applesauce per egg as a substitute!
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!
So glad you like it!!
Awesome! Delicious! This is a keeper.
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!
What a great idea!