Coconut Cream Cheese Pound Cake

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

Slice of cake topped with whipped cream and mint.

 

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

Course: Dessert
Cuisine: Southern
Keyword: pound cake
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Servings: 18
Calories: 401kcal
Coconut Cream Cheese Pound Cake is a wonderfully rich, dense pound cake that stays fresh-tasting for days. Plenty of coconut flavor!
Print Recipe

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 401kcal

Close-up of Coconut Pound Cake slice.

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2 thoughts on “Coconut Cream Cheese Pound Cake

  1. 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!!!

  2. 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.

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