If there’s one cake that absolutely guarantees a chorus of “oohs” and “aahs” every time it hits the table, it’s this Delicious Coconut Cream Cheese Pound Cake. Imagine a buttery, rich crumb, kissed with velvety cream cheese, and flecked with tender coconut throughout—this is a showstopper dessert that manages to feel both nostalgic and refreshingly new. Whether you’re looking to impress at a brunch, spoil guests with a special treat, or just indulge your own sweet tooth, this cake delivers on every front with its irresistible texture and tropical flavor.

Delicious Coconut Cream Cheese Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

Let’s start with the simple, classic ingredients that make this Delicious Coconut Cream Cheese Pound Cake so special. Each element brings its own magic—creating a moist, flavorful, and truly memorable dessert.

Unsalted Butter (1 ½ cups, softened): The base of any great pound cake, butter gives this cake its signature richness and tender crumb.
Cream Cheese (8 ounces, softened): Adds a subtle tang and incredible creaminess that sets this cake apart from all others.
Granulated Sugar (3 cups): Sweetens the cake while also helping to create that beautiful golden crust.
Large Eggs (6): Essential for structure and moisture—add them one at a time for the fluffiest texture.
Coconut Extract (1 teaspoon): Infuses the cake with bold, tropical coconut flavor in every bite.
Vanilla Extract (1 teaspoon): Rounds out the flavors and adds a warm, comforting aroma.
All-Purpose Flour (3 cups): Provides the structure, making the cake sturdy but still melt-in-your-mouth soft.
Baking Powder (½ teaspoon): Gives just a touch of lift, so the pound cake isn’t too dense.
Salt (½ teaspoon): Balances the sweetness and enhances every other flavor.
Sweetened Shredded Coconut (1 cup): For bursts of chewy coconut texture and extra moisture.
Whole Milk (½ cup): Keeps the crumb soft and perfectly moist—don’t substitute with skim!
Extra Butter and Flour (for greasing the pan): Ensures your beautiful cake releases cleanly from the pan.

How to Make Delicious Coconut Cream Cheese Pound Cake

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 325°F (163°C). This moderate temperature is key for baking the pound cake slowly, so it stays moist all the way through. Grease and flour your bundt or tube pan thoroughly—take your time with this step, because nothing’s sadder than a cake that sticks!

Step 2: Cream Butter, Cream Cheese, and Sugar

In a large mixing bowl, combine the softened butter, cream cheese, and sugar. Beat them together until the mixture is light, fluffy, and pale yellow. This step is crucial for that signature tender crumb, so don’t cut corners—let it whip for a good 4 to 5 minutes.

Step 3: Add Eggs One at a Time

Crack in the eggs, one at a time, beating well after each addition. This helps incorporate air and gives the Delicious Coconut Cream Cheese Pound Cake its lovely, even rise. Patience pays off here!

Step 4: Stir in Extracts

Pour in the coconut extract and vanilla extract, and mix just until combined. The kitchen will already start to smell incredible at this point!

Step 5: Mix Dry Ingredients Separately

In another bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the leavening is evenly distributed and prevents clumps in your batter.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to your butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix just until everything is incorporated—over-mixing can make the cake tough, so stop as soon as you see no more streaks of flour.

Step 7: Fold in Shredded Coconut

Gently fold in the sweetened shredded coconut. This step adds irresistible texture and makes every bite a coconut lover’s dream.

Step 8: Fill the Pan and Bake

Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 75 to 85 minutes, or until a toothpick inserted in the center comes out clean. The wait is worth it—your kitchen will smell heavenly as it bakes!

Step 9: Cool and Unmold

Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely. This gives the Delicious Coconut Cream Cheese Pound Cake time to set and ensures a perfect slice every time.

How to Serve Delicious Coconut Cream Cheese Pound Cake

Garnishes

The easiest way to dress up your cake is with a simple glaze—mix powdered sugar with a splash of coconut milk and drizzle generously over the top. For extra flair, try a sprinkle of toasted coconut, fresh berries, or even a dusting of powdered sugar for a classic look.

Side Dishes

This cake pairs beautifully with fresh tropical fruit like pineapple, mango, or kiwi. For a more decadent touch, offer a scoop of vanilla or coconut ice cream alongside each slice. A dollop of lightly sweetened whipped cream is always a welcome addition, too!

Creative Ways to Present

Turn your Delicious Coconut Cream Cheese Pound Cake into a stunning dessert centerpiece by slicing and arranging it on a large platter, garnished with edible flowers or mint. For parties, cut the cake into cubes and skewer with fresh fruit for a fun, easy-to-serve treat. Or, layer slices with coconut-flavored whipped cream in parfait glasses for an elegant twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover Delicious Coconut Cream Cheese Pound Cake tightly wrapped at room temperature for up to 3 days. If your kitchen is warm, pop it in the fridge to keep it fresh for up to a week. The flavors deepen after a day or two, making each slice even more irresistible!

Freezing

This cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and then foil, and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge or on the counter for a few hours.

Reheating

For that just-baked taste, warm slices in the microwave for 10 to 15 seconds. If you prefer a slightly crispy edge, pop a slice in a toaster oven for a few minutes. Either way, you’ll revive that signature coconut aroma and tender crumb.

FAQs

Can I use unsweetened coconut instead of sweetened?

Absolutely! If you prefer a less sweet cake or want a slightly chewier texture, unsweetened shredded coconut works just fine. You may want to add an extra tablespoon of sugar to balance the flavors.

Do I really need to use cream cheese?

The cream cheese is what makes this pound cake so uniquely moist and rich. While you could substitute with sour cream or Greek yogurt in a pinch, nothing beats the flavor and texture cream cheese brings to the table.

How do I know when the cake is done?

The best way is to insert a toothpick or skewer into the center of the cake. If it comes out clean or with a few moist crumbs, your Delicious Coconut Cream Cheese Pound Cake is ready! The top should also be golden and spring back lightly to the touch.

Can I make this cake gluten free?

Yes! Swap the all-purpose flour for a cup-for-cup gluten-free flour blend. Just be sure to check that your baking powder and other ingredients are gluten free as well.

What type Dessert

A bundt or tube pan is ideal, as it helps the cake bake evenly and makes for a beautiful presentation. Just be sure to grease and flour every nook and cranny for easy removal.

Final Thoughts

If you’re looking for a cake that never fails to impress, this Delicious Coconut Cream Cheese Pound Cake is the answer. It’s simple to make, bursting with flavor, and perfect for any occasion. Give it a try, and don’t be surprised if it becomes your new go-to dessert—you might just find yourself baking it again and again!

Delicious Coconut Cream Cheese Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 23 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Delicious Coconut Cream Cheese Pound Cake is a moist, rich dessert that combines the creamy texture of cream cheese with the tropical flavor of coconut. Perfectly baked in a bundt pan, this cake offers a tender crumb and a delightful balance of sweetness enhanced by coconut and vanilla extracts, making it a perfect treat for any occasion.

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup sweetened shredded coconut

Wet Ingredients

1 ½ cups unsalted butter, softened
1 package (8 ounces) cream cheese, softened
3 cups granulated sugar
6 large eggs
1 teaspoon coconut extract
1 teaspoon vanilla extract
½ cup whole milk

Miscellaneous

Extra butter and flour for greasing the pan

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Thoroughly grease and flour a bundt or tube pan to ensure the cake won’t stick.
Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat together the softened butter, cream cheese, and granulated sugar until the mixture is light, fluffy, and smooth.
Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and build structure.
Add Extracts: Stir in the coconut extract and vanilla extract, distributing the flavors evenly throughout the batter.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to ensure even leavening and seasoning.
Mix Batter: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined to avoid overworking the batter.
Fold in Coconut: Gently fold in the sweetened shredded coconut for texture and additional coconut flavor.
Fill Pan and Bake: Pour the batter evenly into the prepared pan, smoothing the top with a spatula. Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack. Allow it to cool completely before slicing and serving.

Notes

For added flavor, drizzle the cooled cake with a glaze made from powdered sugar and coconut milk.
This cake can be stored at room temperature for up to 3 days or refrigerated for up to one week.
It freezes well when wrapped tightly in plastic wrap and aluminum foil.

Prep Time: 20 minutes
Cook Time: 80 minutes
Category: Dessert
Method: Baking
Cuisine: American