Coconut Cream Cheese Pound Cake Recipe
If you’re searching for a showstopper dessert that’s swoon-worthy in every bite, look no further than this Coconut Cream Cheese Pound Cake. Moist, tender, and deeply aromatic, this Southern classic gets a tropical twist from coconut, lending both flavor and texture to a rich, buttery crumb. The creamy tang of cream cheese perfectly balances the cake’s sweetness, making it as irresistible for holiday gatherings as it is for an afternoon treat with coffee or tea. Whether you grew up with pound cake or you’re discovering its charms for the first time, this version is pure comfort—familiar, but with a hint of something special thanks to the coconut.
Ingredients You’ll Need
This Coconut Cream Cheese Pound Cake comes together with ingredients you likely already have, plus some tropical touches. Each one plays a starring role, whether it’s making the crumb extra soft, lending rich flavor, or giving the cake its signature golden hue. Here’s what you’ll need — and why:
- Unsalted butter (1 ½ cups, softened): Brings rich, buttery flavor and helps create that signature pound cake density and crumb.
- Cream cheese (8 oz, softened): Adds a subtle tang and irresistible moisture, ensuring the cake stays ultra-tender.
- Granulated sugar (3 cups): Sweetens every bite and helps the cake achieve a lovely golden crust.
- Large eggs (6): Give structure, lift, and a decadent richness to the cake.
- Coconut extract (1 teaspoon): Infuses the cake with warm, tropical coconut aroma that pairs beautifully with the real coconut.
- Vanilla extract (1 teaspoon): Enhances all the other flavors and brings that classic pound cake essence.
- All-purpose flour (3 cups): Provides the perfect foundation for a cake that’s sturdy yet soft.
- Baking powder (½ teaspoon): Ensures your cake rises just enough, while staying dense and sliceable.
- Salt (½ teaspoon): Balances the sweetness and makes every flavor pop.
- Shredded sweetened coconut (1 cup): Gives the cake chewy texture and bursts of coconut in every bite.
How to Make Coconut Cream Cheese Pound Cake
Step 1: Prep Your Pan and Heat the Oven
Start by preheating your oven to 325°F (165°C). Take a moment to generously grease and flour a 10-inch bundt pan, making sure you get into every nook and cranny. This step is key to ensuring your Coconut Cream Cheese Pound Cake unmolds beautifully, with every ridge and curve intact.
Step 2: Cream Butter and Cream Cheese
In a large mixing bowl, beat together the softened unsalted butter and cream cheese until the mixture is smooth and creamy. This ensures a silky base for your batter — and helps guarantee the signature luscious crumb of this cake. Don’t rush this step!
Step 3: Add Sugar and Beat Until Fluffy
Pour in the granulated sugar and beat for another 3 to 4 minutes until the mixture is light and fluffy. This aeration is what will give your Coconut Cream Cheese Pound Cake a beautiful lift without sacrificing density.
Step 4: Incorporate the Eggs and Extracts
Add the eggs, one at a time, mixing well after each addition. Once all eggs are incorporated, stir in both the coconut and vanilla extracts. You’ll notice the batter start to smell absolutely dreamy at this point!
Step 5: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This prevents any lumps and helps distribute the leavening agents evenly through the cake.
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, mixing just until everything comes together. Over-mixing can make your cake tough, so keep it gentle. Next, fold in the shredded sweetened coconut for chewy, flavorful pops in every bite.
Step 7: Bake to Delicious Perfection
Pour the batter into your prepared bundt pan, gently smoothing the top. Slide it into the oven and bake for 70 to 75 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let it cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely. Resist the urge to slice while it’s still warm—this helps the crumb set perfectly!
How to Serve Coconut Cream Cheese Pound Cake
Garnishes
For a classic look with extra coconut pizazz, try dusting the cooled Coconut Cream Cheese Pound Cake with a flurry of toasted coconut. You can even drizzle with a simple coconut glaze for more sweetness and shine. Fresh berries, a dollop of whipped cream, or a light dusting of powdered sugar also make this cake feel elegant and festive.
Side Dishes
This cake pairs beautifully with a cup of strong coffee, chai tea, or even a tropical fruit salad on the side. Serve slices alongside lightly sweetened berries, or for a decadent touch, some vanilla or coconut ice cream. These sides provide contrast and amplify the cake’s coconut and creamy notes.
Creative Ways to Present
If you’re feeling playful, present thick slices of Coconut Cream Cheese Pound Cake on a platter with bowls of assorted toppings: think toasted nuts, chocolate sauce, coconut curd, or fruit compote. For special occasions, try cutting the cake into cubes and assembling elegant dessert trifles with layers of cream and fruit.
Make Ahead and Storage
Storing Leftovers
This cake keeps its freshness surprisingly well! Store leftover Coconut Cream Cheese Pound Cake in an airtight container at room temperature for up to 4 days. If your kitchen is particularly warm or humid, consider refrigerating it to keep it moist and delicious.
Freezing
To freeze, wrap slices or the whole (cooled) cake tightly in plastic wrap, then foil. Freeze for up to 3 months. For best results, thaw overnight in the fridge or at room temperature before serving—a lifesaver when you want a luscious homemade treat on hand!
Reheating
If you like your cake a touch warm, gently reheat individual slices in the microwave for 10 to 15 seconds. The coconut and cream cheese will become dreamily aromatic, and the edges will taste almost freshly baked again.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! If you prefer a less sweet cake or only have unsweetened coconut on hand, feel free to substitute. The texture will be a bit drier, so you might want to add an extra tablespoon of sugar to the batter.
Do I need a stand mixer for Coconut Cream Cheese Pound Cake?
No stand mixer? No problem! A good hand mixer does the trick, especially when creaming the butter, cream cheese, and sugar. Just make sure to beat well so the batter is light and fluffy before adding the dry ingredients.
Can I bake this cake in loaf pans?
Yes! Divide the batter evenly between two 9×5-inch loaf pans and adjust the baking time to about 50–60 minutes. Always keep an eye out and test for doneness with a toothpick.
How do I make a coconut glaze for topping?
Mix 1 cup of powdered sugar with 2–3 tablespoons of coconut milk until smooth. Drizzle over the cooled cake, then sprinkle with toasted coconut for a gorgeous finish that enhances the coconut flavor even more.
Is Coconut Cream Cheese Pound Cake suitable for freezing whole or should I freeze slices?
Both methods work well! Freezing the whole cake is perfect for parties, while freezing individual slices makes for grab-and-go treats whenever you like. Just remember to wrap everything tightly to prevent freezer burn.
Final Thoughts
This Coconut Cream Cheese Pound Cake is more than just a dessert—it’s a celebration of all things rich, tropical, and comforting, perfect for sharing with loved ones or savoring all on your own. Bake it once and you’ll see why it’s destined to become a cherished favorite in your kitchen. Give it a try and let the coconut-infused goodness win you over!
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Coconut Cream Cheese Pound Cake Recipe
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, moist goodness of Coconut Cream Cheese Pound Cake. This delectable dessert combines the creamy tang of cream cheese with the tropical sweetness of coconut for a truly irresistible treat.
Ingredients
Cake:
- 1 ½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup shredded sweetened coconut
Instructions
- Preheat and Prepare: Preheat oven to 325°F (165°C) and grease/flour a 10-inch bundt pan.
- Mix Wet Ingredients: Cream butter and cream cheese together until smooth. Add sugar, beat until fluffy. Add eggs one at a time, then stir in coconut and vanilla extracts.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture, fold in shredded coconut.
- Bake: Pour batter into pan, bake for 70–75 minutes. Cool before serving.
Notes
- Enhance with toasted coconut or a coconut glaze for extra flavor.
- This cake stays fresh for days when stored well at room temperature.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 40g
- Sodium: 230mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg
