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Coconut Cream Cheese Pound Cake

Coconut Cream Cheese Pound Cake is a wonderfully rich, dense pound cake that stays fresh-tasting for days. Plenty of coconut flavor!

Slice of Coconut Cream Cheese Pound Cake topped with whipped cream.

Perfect Coconut Flavor

Like any good pound cake, this cake is sweet, but not too sweet. And it definitely does not need a glaze. There’s already plenty of flavor and sweetness. If you want to dress it up a little, just give it a light sprinkling of powdered sugar. The coconut flavor comes from shredded coconut and coconut extract.

Perfect for either a dessert, snack, or breakfast with a cup of coffee. The top forms a wonderful crackly crust. My favorite part of a pound cake.

Pound cake in a bundt pan.

Coconut Cream Cheese Pound Cake Recipe Tips

For best results, use room temperature ingredients. Your butter, cream cheese, and eggs should sit out for at least an hour or two.

Be sure not to overbake or it could cause the cake to dry out.

I like to process the shredded coconut in a food processor to chop it up some. That way you get all the flavor, but it doesn’t alter the texture too much.

Either a bundt pan or a tube pan can be used for this cake. I like to grease my pan with baking spray with flour. My second choice is to grease it with shortening and then coat with flour.

A little whipped cream and a few fresh berries would go great with this cake.

Pound cakes can easily be frozen either whole or in pieces. Wrap well in plastic wrap and then wrap in foil to make a double layer.

Slice of Coconut Pound cake with rest of cake in background.

Try These Other Amazing Pound Cake Recipes

Slice of cake topped with whipped cream and mint.

Coconut Cream Cheese Pound Cake

Coconut Cream Cheese Pound Cake is a wonderfully rich, dense pound cake that stays fresh-tasting for days. Plenty of coconut flavor!
PREP: 15 minutes
COOK: 1 hour 30 minutes


  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cups sweetened shredded coconut, Pulsed in food processor 5 or 6 times
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract


  • Preheat oven to 325 degrees. Spray a 12-cup Bundt pan or tube pan with baking spray with flour.
  • Use an electric stand mixer with the paddle attachment to beat the butter and cream cheese for 2 minutes.
  • With mixer on medium speed, gradually add the sugar, beating for 5 to 7 minutes.
  • Add eggs one at a time, beating just until the yellow disappears.
  • Combine the flour, baking soda, and salt and add to butter mixture, beating at LOW speed just until blended.
  • Stir in shredded coconut, vanilla extract, and coconut extract.
  • Transfer batter to prepared pan and bake for 1 hour 30 minutes or until a wooden toothpick inserted in center comes out clean.
  • Cool in pan for 10 minutes and then remove from pan.


Calories: 401kcal
Course: Dessert
Cuisine: Southern
Keyword: pound cake

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Close-up of Coconut Pound Cake slice.

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13 thoughts on “Coconut Cream Cheese Pound Cake”

  1. But it’s best with frozen coconut as the packaged kinds will dry the cake out some. And 1 hour and 30 minutes is too long for my oven I bake mine for an hour and 15 minutes. Best to test with a knife inserted instead of a toothpick because you can tell better when it’s done. This is the best poundcake I’ve ever had in my friends and family rave about it.

    1. Hermine Niesz Rieveschl

      I cannot figure out how to initiate a review…so sorry to glom on yours This cake recipe is off somehow. 3 cups of sugar? and I baked for 1 hour and the entire outer crust and inner bundt tube crust was burned. temp was correct. Can’t imagine what 1 and a half hours bake time would do. Very dry. Good flavor, but I only used 1 and half cups sugar.

        1. Kelli J Rooney

          The listed sugar quantity is correct, although it seems like a lot (it IS a lot, but it works in this recipe).

      1. Did you know that sugar is actually considered a WET ingredient? That’s why your cake was so dry, and the reason it burned.

    2. Best to keep it covered in an airtight container so it won’t dry out after a couple of days, I put it in the refrigerator. I’ve even sliced some and wrapped in plastic wrap and zip lock and put it in the freezer.

  2. I love coconut and I’m a hugh cake baker! But let me just say this about the coconut cream cheese cake! First off it’s delicious, not too sweet just right for coffee or tea, or notice at! Because I do bake a lot I was concerned about the time on this one , so I actually took it out of the oven at exactly 1hr and its perfect! Please make sure your watching you cake , and don’t over cook it!!!

  3. Oh my!
    Brought back memories of my Aunt Mary’s pound cake and she was truly a phenomenal cook and baker.

    When I read the ingredients I knew this was going to be a good pound cake. I added a couple of tablespoons of lemon zest to the coconut when I chopped it in the food processor.

    one of the most flavorful poundcake’s I have ever had and I look forward to making more of your recipes in the future.

    1. I found it’s not necessary to chop in the food processor but I also use the frozen coconut because it makes the cake even moister.
      I’ve made this several times over the last few years and I never bake it for an hour and a half, it would be too dry.

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