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!
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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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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!
Hi can you make it in a 9×13 pan? If so how long do you bake it?
Do not have kitchen aid mixer or anything close. Just basic mixer. Will it turn out ok? Sounds delicious!!
A hand mixer will be fine! Just don’t overmix the batter!
Can you use frozen coconut, because it is more like fresh coconut.
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!
Best cake I ever made! (Though not as pretty as yours). Gorgeous and delicious! Thank you for this recipe!
Use joy of baking for your bundt pan and your cake will come out with no problem
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.
Made it with toasted coconut prepared pan as directed ( heavy greased and floured)
Perfect!
Delicious!
Greased and floured pan came out perfect
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.