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Hi Bold Bakers!
Sweet, simple, and chock full of coconut flavor, this coconut cream cheese pound cake is mind-blowing! I know, no one usually calls a pound cake mind-blowing. Usually, they’re “good,” maybe second-serving worthy, but mind-blowing?
YES! My homemade coconut cream cheese pound cake recipe is dense, moist, and buttery. The cream cheese makes sure that it isn’t too buttery, adds a nice little tang, and helps keep the cake moist.
But my favorite part of this recipe is the texture. It’s different from a typical pound cake because of the shredded coconut throughout. It really changes the game when it comes to pound cakes! Changing up a recipe that’s been around since the 1700s? I call that a win!
This recipe makes a large cake, so please don’t be alarmed by the amount of sugar! It’s a cake to share! And if you’re looking for more pound cake, don’t worry, I’ve got you covered with my Sour Cream Pound Cake, Vanilla Pound Cake with Lots of Sprinkles, and Gluten-Free Lemon Blueberry Pound Cake recipes
What Is Coconut Cream Cheese Pound Cake?
Coconut cream cheese pound cake is a pound cake that’s simply made with cream cheese, coconut extract, and unsweetened shredded coconut, all to add flavor, moistness, and texture.
Did you know pound cake got its name because it was originally made with one pound each of butter, sugar, eggs, and flour? That’s a pretty simple recipe—and had to have been a HUGE cake!
What You Need To Make My Coconut Pound Cake
- Measuring cups and spoons
- Large, 12-cup bundt pan
- Electric mixer
- Mixing bowls
How To Make Coconut Cream Cheese Pound Cake
This is a great recipe to whip up when you need a quick, easy dessert to impress. Especially if you love coconut! Here is how you make it (and don’t forget to get the full recipe with measurements, on the page down below):
- Preheat your oven to 325°F (165°C). Butter and flour your bundt pan and set aside.
- Using an electric mixer, beat the butter, cream cheese, and sugar until it is light and fluffy, which should take about 5 minutes.
- Add the coconut extract and vanilla extract, then the eggs, one at a time, until it is all fully incorporated.
- In a small bowl, whisk together the flour, salt, and baking soda. Gradually stir the dry ingredients into the butter mixture. Then, fold in the shredded coconut.
- Pour the batter into the bundt pan and spread it evenly. Bake the pound cake for about 1 1/2 hours, or until a wooden skewer inserted into the center comes out clean. It’s a big cake, so it will take some time to bake!
- Allow the cake to cool for 15 minutes in the pan before inverting it onto a wire rack to cool completely. Dust with powdered sugar before serving. (Or check out my tips for other delicious topping options!)
Gemma’s Pro Chef Tips For Making Coconut Cream Cheese Pound Cake
- Be sure to butter and flour your bundt pan very well so the cake releases easily.
- Whenever you make cakes, it’s always best to have all the ingredients at room temperature. It makes for the most even mixing and yields the best rise.
- A simple dusting of powdered sugar always works nicely with pound cake, but you can also make a coconut glaze! Mix 1 cup (4oz/115g) of powdered sugar with 2 tablespoons of coconut milk and 1/2 teaspoon of coconut extract. Drizzle on top and add extra coconut shreds while still wet.
- Serve this with whipped cream and diced, fresh pineapple and mango for a tropical getaway in dessert form!
- Make a Bounty Bar-inspired cake by generously drizzling the pound cake with homemade chocolate ganache!
- You can even make your own Homemade Cream Cheese with my recipe.
How Do I Store Coconut Cream Cheese Pound Cake?
Leftover pound cake can be stored in an airtight container at room temperature for up to 3 days. You can also freeze this cake for up to 2 months!
Make More Cake & Puddings!
- Pound Cake With Sprinkles
- Citrus Olive Oil Cake
- Best-Ever Chocolate Cake with Whipped Dark Chocolate Ganache
- Best-Ever Carrot Cake with Cream Cheese Frosting
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Coconut Cream Cheese Pound Cake Recipe
Ingredients
- 1 cup (8oz/225g) butter (softened)
- 1 cup (8oz/225g) cream cheese (softened)
- 3 cups (24oz/675g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 6 large eggs (room temperature)
- 3 cups (15oz/426g) all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 ½ cups (4½oz/128g) unsweetened shredded coconut
- Powdered sugar (for serving)
Instructions
- Preheat the oven to 325°F (165°C) and butter and flour a large, 12-cup bundt pan.
- With an electric mixer beat the butter, cream cheese, and sugar for 5 minutes, until light and fluffy.
- Add the coconut extract and vanilla extract, and then the eggs, one at a time, until fully incorporated.
- In a small bowl, whisk together the flour, salt, and baking soda and gradually stir into the butter mixture.
- Finally, fold in the coconut, and then spread evenly into your prepared pan.
- Bake for about 1 ½ hours, or until a wooden skewer inserted into the center comes out clean. This is a very large cake and does take some time to bake.
- Let cool for 15 minutes in the pan before inverting onto a wire rack to cool completely. Dust with powdered sugar before serving.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
I love coconut and I love pound cake. This cake is absolutely delicious. Instead of the powder sugar, I dust the inside of my Bundt pan with granulated sugar after I spray my pan with Baker’s Joy. It gives the cake a lovely crunchy sugary coating that compliments the moistness of the cake.
How do you measure a twelve cup pan?
This recipe looks so good and easy to make, Miss Gemma! I can’t wait to make this on the next weekend 😍
Hi Gemma. Can you use Monkfruit sweetener instead of regular sugar for this recipe?
Hi gemma! i love this pound cake recipe, first time i tried a pound cake and i loved it. Its rich,moist and addictive. Definitely a winner, just wanted to say thanks for creating such a lovely cake recipe
Gemma, you always have wonderful recipes. I would really appreciate it if you could also give us the nutrition facts.
I like chocolate and coconut. Do you have a version of this recipe for that combination?
Hi Gemma, could I swap out the AP flour and use almond/coconut/cassava flour, or would it be best to go half AP and half of one of those alternatives?
This was a great recipe and much more moist than I expected. I did end up cooking for a shorter period of time (1hr 15min), but this probably depends on the oven. I always check my baked goods well before the recommended maximum bake time. Beautiful cake and easy recipe. I also added a simple vanilla glaze (1c. Powdered sugar, 1 1/2 Tbsp. softened butter, 3Tbsp. Milk, a dash each of vanilla and coconut extracts,, and ~1/4 c. Coconut – adjust powdered sugar to desired consistency)..
Hi, Gemma. Any tips for high altitude? Had my first cake fail in Tahoe in 1971, where I know you mastered them. I’m living in Colorado now, where I don’t enjoy making cakes – too iffy. Thanks!