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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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

   

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   Originally published September 16, 2020.