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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!
![Coconut Cream Cheese Pound Cake (1) Coconut Cream Cheese Pound Cake (1)](https://i0.wp.com/cookiesandcups.com/wp-content/uploads/2016/07/cocobutpoundcake-10.jpg)
Table of Contents
- This Is A Sweet and Simple Coconut Pound Cake
- What To Expect With This Coconut Pound Cake:
- Ingredients:
- How To Make Coconut Pound Cake:
- Pro Tips:
- How To Store Coconut Pound Cake:
- Coconut Is Your Thing? Try These Other Awesome Coconut Recipes:
- Get the Recipe
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.
![Coconut Cream Cheese Pound Cake (2) Coconut Cream Cheese Pound Cake (2)](https://i0.wp.com/cookiesandcups.com/wp-content/uploads/2016/07/cocobutpoundcake-7.jpg)
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
![Coconut Cream Cheese Pound Cake (3) Coconut Cream Cheese Pound Cake (3)](https://i0.wp.com/cookiesandcups.com/wp-content/uploads/2016/07/cocobutpoundcake-1-570x855.jpg)
![Coconut Cream Cheese Pound Cake (4) Coconut Cream Cheese Pound Cake (4)](https://i0.wp.com/cookiesandcups.com/wp-content/uploads/2016/07/cocobutpoundcake-2-570x855.jpg)
![Coconut Cream Cheese Pound Cake (5) Coconut Cream Cheese Pound Cake (5)](https://i0.wp.com/cookiesandcups.com/wp-content/uploads/2016/07/cocobutpoundcake-3-570x855.jpg)
How To Make Coconut Pound Cake:
- Cake: Preheat oven to 325°F. Coat a 10 cupbundt panwith nonstick spray OR coat with shortening and lightly dust with flour, tapping off excess. Set aside.
- In the bowl of yourstand mixerfitted with thepaddle attachmentbeat 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.
![Coconut Cream Cheese Pound Cake (6) Coconut Cream Cheese Pound Cake (6)](https://i0.wp.com/cookiesandcups.com/wp-content/uploads/2016/07/cocobutpoundcake-4-570x811.jpg)
![Coconut Cream Cheese Pound Cake (7) Coconut Cream Cheese Pound Cake (7)](https://i0.wp.com/cookiesandcups.com/wp-content/uploads/2016/07/cocobutpoundcake-5-570x802.jpg)
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!
![Coconut Cream Cheese Pound Cake (8) Coconut Cream Cheese Pound Cake (8)](https://i0.wp.com/cookiesandcups.com/wp-content/uploads/2016/07/cocobutpoundcake-6.jpg)
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 Cream Cheese Pound Cake (9) Coconut Cream Cheese Pound Cake (9)](https://i0.wp.com/cookiesandcups.com/wp-content/uploads/2016/07/cocobutpoundcake-8.jpg)
Coconut Is Your Thing? Try These Other Awesome Coconut Recipes:
- Coconut Stuffed Brownies
- Butter Coconut Bars
- Coconut Layer Bars
- Toasted Coconut Banana Bread
Coconut Cream Cheese Pound Cake
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 34 reviews
- 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
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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
- 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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