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+ servings
Slice of cake topped with whipped cream and mint.
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5 from 1 vote

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!
Course Dessert
Cuisine Southern
Keyword pound cake
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings 18
Calories 401kcal


  • 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