Coconut Cream Cheese Pound Cake

Coconut Cream Cheese Pound Cake is a wonderfully rich, dense pound cake that stays fresh-tasting for days. Cream cheese gives this classic southern pound cake an incredibly tender texture, while sweetened shredded coconut and coconut extract make every bite taste like a slice of coconut heaven.

An equally delicious cream cheese pound cake is this Lemon Cream Cheese Pound Cake. It is another great summer dessert.

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.

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It has that beautiful crackly crust you expect from a good pound cake and a dense, moist crumb that stays delicious for days. Serve it plain, dust it with powdered sugar, or add a dollop of whipped cream and fresh berries for an easy dessert. And because it travels well and can be made ahead, this coconut pound cake is perfect for holidays, potlucks, Sunday dinners, and afternoon coffee.

How To Make Coconut Cream Cheese Pound Cake

(More detailed instructions and video in recipe card below.)

1. Beat the butter and cream cheese for 2 minutes.
   
2. Gradually add in the sugar and cream the mixture for 5 to 7 minutes.
   
3. Add the eggs one at a time.
   
4. Combine flour, salt, and baking soda and add with the mixture on LOW.
   
5. Mix in the coconut and both extracts.
   
6. Transfer batter to prepared pan.
   
7. Bake for 1 hour 15 minutes. Let cool in pan for 10 minutes and then remove.
   

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. Check the cake at the hour mark in case your oven runs hot.
• 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. Grease the Bundt pan very well, especially around the center tube.
• A little whipped cream and a few fresh berries would go great with this cake.

Freeze For Later

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.

Measure The Flour Correctly

One of the most important parts of cake baking is to measure the flour correctly. Too much flour will result in a dry cake. First fluff the flour up some in the bag or container. Flour tends to get packed down over time. Next gently scoop it with a large spoon into a dry measuring cup. Overfill it slightly and then run the back of a knife across the top to get rid of the excess.

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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
• Chocolate Cream Cheese Pound Cake
• Hershey Bar Pound Cake

Print

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 minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 18

Calories 402kcal

Equipment

• Food Processor
• Bundt Pan
• Electric Stand Mixer
• Baking spray with flour

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 15 minutes or until a wooden toothpick inserted in center comes out clean. Check the cake at the 1 hour point. It could be done early. Cake is done when a toothpick inserted in the middle comes out clean or with a few moist crumbs attached.
• Cool in pan for 10 minutes and then remove from pan.

Video

Notes

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

Cake can be stored in an airtight container at room temperature for 5 days or frozen for up to 2 months.

Nutrition

Calories: 402kcal | Carbohydrates: 54g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 102mg | Sodium: 165mg | Potassium: 92mg | Fiber: 1g | Sugar: 37g | Vitamin A: 574IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg

Disclosure: This post contains affiliate links.

Originally published September 16, 2020.

The post Coconut Cream Cheese Pound Cake appeared first on Spicy Southern Kitchen.