Coconut Cream Cheese Pound Cake is a wonderfully rich, dense pound cake that stays fresh-tasting for days. Plenty of coconut flavor!
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.
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.
Try These Other Amazing Pound Cake Recipes
- Classic Southern Pound Cake
- Lemon Cream Cheese Pound Cake
- Amaretto Pound Cake
- Georgia Peach Pound Cake
- Almond Poppy Seed Pound Cake
- 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.
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