If you love a truly decadent dessert with tropical flair, you’re in for a treat with this Coconut Cream Cheese Pound Cake. This recipe takes classic southern pound cake and elevates it with creamy richness and bursts of real coconut. The result? A golden, moist cake with a buttery crumb that practically melts in your mouth, a sweet whisper of vanilla and coconut extract, and tender shreds of coconut throughout. Serve it at gatherings, brunches, or as the star of your next family dessert night—everyone will beg for seconds!

Coconut Cream Cheese Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

There’s beauty in the simplicity of these ingredients—each one plays a key role in creating the perfect flavor and texture for Coconut Cream Cheese Pound Cake. Quality matters, so choose fresh dairy and pure extracts to make this cake truly unforgettable.

Unsalted butter (1 cup, softened): Provides a rich, tender crumb and deep flavor—room temperature butter creams beautifully for an airy batter.
Cream cheese (8 ounces, softened): Adds a luscious tang and keeps the cake ultra-moist—don’t skimp on quality, as it’s the secret to soft pound cake.
Granulated sugar (3 cups): Sweetens and helps create the characteristic pound cake crust—gradual mixing ensures fluffiness.
Large eggs (6): Bind the batter, offer richness, and contribute to the signature pound cake structure—add them one at a time for best results.
Vanilla extract (2 teaspoons): Rounds out the coconut flavor and adds warmth—you want pure vanilla for the best aroma.
Coconut extract (1 teaspoon): Intensifies the tropical notes and makes the coconut stand out even more.
All-purpose flour (3 cups): Gives the cake body and ensures a classic, tender crumb—measure accurately for consistent results.
Baking powder (1/2 teaspoon): Just a hint boosts the cake’s lift without losing density—a must for an even rise.
Salt (1/2 teaspoon): Balances out sweetness and enhances every single flavor in the cake.
Sweetened shredded coconut (1 cup): Lends chewy texture and real coconut flavor in every bite—don’t forget this for an authentic cake!

How to Make Coconut Cream Cheese Pound Cake

Step 1: Prepare the Pan and Oven

Start by preheating your oven to 325°F. While the oven heats up, generously grease and flour a 10-inch Bundt or tube pan—this is vital to ensure your Coconut Cream Cheese Pound Cake releases beautifully after baking. Taking a few extra seconds here saves you from any sticking disasters later on!

Step 2: Cream the Butter and Cream Cheese

In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is completely smooth and creamy. This step is essential for a luxurious, velvety pound cake batter—the base of all that dreamy flavor and texture.

Step 3: Add Sugar and Beat Until Fluffy

Gradually add in the granulated sugar, mixing on medium speed until the mixture looks pale and fluffy. This aerates the batter, unlocking that signature lightness and beautiful golden crust Coconut Cream Cheese Pound Cake is known for.

Step 4: Mix in the Eggs and Extracts

Beat in the eggs, one at a time, letting each blend in fully before adding the next. Then mix in the vanilla and coconut extracts, filling your kitchen with sweet, tropical aromas. The extracts work together to layer flavor through every bite.

Step 5: Incorporate Dry Ingredients

Whisk together the flour, baking powder, and salt in a separate bowl. With the mixer on low, add this mixture gradually to the wet ingredients, mixing just until everything is combined. Be gentle—overmixing can lead to a dense or tough cake. You want a smooth batter with no flour streaks but no more.

Step 6: Fold in Shredded Coconut

Using a spatula, gently fold in the sweetened shredded coconut. This is where the magic happens—the coconut gives the cake irresistible chewiness and bursts of real coconut in every forkful.

Step 7: Bake to Golden Perfection

Spoon the batter evenly into the prepared pan and smooth out the top. Slide it into your preheated oven and bake for 1 hour 15 minutes to 1 hour 25 minutes. The cake is done when a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs attached.

Step 8: Cool and Release

Allow the cake to cool in the pan for 10 minutes—patience is key here. Then, carefully invert it onto a wire rack and let it cool completely. This step ensures the cake sets up perfectly and is ready to slice without falling apart.

How to Serve Coconut Cream Cheese Pound Cake

Garnishes

For a finishing touch, try drizzling your Coconut Cream Cheese Pound Cake with a homemade coconut glaze (just combine powdered sugar, coconut milk, and coconut extract). Sprinkle extra shredded coconut or toasted coconut flakes on top for a beautiful, bakery-style presentation. Fresh berries or a sprinkle of powdered sugar also add vibrant color and contrast.

Side Dishes

This cake really shines alongside lightly sweetened whipped cream or a scoop of vanilla or coconut ice cream. A simple fruit compote—think mango, pineapple, or strawberries—adds a refreshing, tart note that pairs perfectly with the cake’s richness.

Creative Ways to Present

If you’re serving for a party, try slicing the cake into small, elegant fingers for a dessert platter. You can also cut the Coconut Cream Cheese Pound Cake into thick slabs and layer it into a trifle with whipped cream and tropical fruit or even serve cubes skewered with fruit for a fun dessert kabob.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Coconut Cream Cheese Pound Cake tightly in plastic wrap or foil and keep it at room temperature for up to 3 days. For even longer freshness, store it in an airtight container in the fridge. The cake only improves as the flavors meld!

Freezing

This cake freezes beautifully! Slice and wrap individual pieces tightly in plastic wrap, then place in a zip-top bag or airtight container. It will keep well for up to 2 months. Simply thaw slices at room temperature when you’re ready to enjoy again.

Reheating

Want to recreate that just-baked magic? Warm individual slices in the microwave for about 10–15 seconds or toast them lightly in a toaster oven to reawaken the coconut aromas and soften the crumb—a game changer with your morning coffee or tea.

FAQs

What makes Coconut Cream Cheese Pound Cake different from a regular pound cake?

The cream cheese adds unmistakable richness and dense, moist texture, while the coconut extract and shreds infuse each bite with sweet, tropical flavor—a delightful twist on the classic that’s hard to resist.

Can I use unsweetened coconut instead of sweetened?

Yes, but using sweetened shredded coconut adds both flavor and moisture to the cake. If you swap for unsweetened, the cake will be less sweet and slightly drier, so consider adding a tablespoon more sugar to balance things out.

Is it necessary to use both vanilla and coconut extract?

For the best, most balanced flavor, both extracts are recommended. Vanilla brings warmth and depth, while coconut extract highlights the tropical element that makes this Coconut Cream Cheese Pound Cake so special.

Can I make this recipe in a loaf pan instead of a Bundt or tube pan?

You can! Divide the batter into two standard loaf pans, check for doneness after about 55-65 minutes, and keep in mind that baking time may vary slightly. Loaves will be a bit shorter and may bake a little faster.

What if I don’t have cream cheese—can I substitute something else?

Cream cheese is truly the magic ingredient here, providing both flavor and texture. While you could experiment with mascarpone or full-fat Greek yogurt, the result won’t be quite as rich and velvety as the original.

Final Thoughts

This Coconut Cream Cheese Pound Cake really is the ultimate treat—every bite is rich, satisfying, and full of sunny coconut flavor. Whether you share it or savor it solo, you’ll want to make this recipe again and again. Happy baking—your tropical dessert dreams are about to come true!

Coconut Cream Cheese Pound Cake Recipe

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4.7 from 13 reviews

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

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Description

Indulge in the rich and creamy Coconut Cream Cheese Pound Cake, a delightful dessert that combines the flavors of coconut and cream cheese in a moist and tender pound cake. Perfect for any occasion!

Ingredients

Scale

For the Cake:

1 cup unsalted butter, softened
8 ounces cream cheese, softened
3 cups granulated sugar
6 large eggs
2 teaspoons vanilla extract
1 teaspoon coconut extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sweetened shredded coconut

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Instructions

Preheat Oven: Preheat oven to 325°F. Grease and flour a 10-inch Bundt or tube pan.
Mix Butter and Cream Cheese: In a large mixing bowl, beat butter and cream cheese until smooth and creamy. Gradually add sugar, beating until light and fluffy.
Add Eggs and Extracts: Add eggs one at a time, beating well after each. Mix in vanilla and coconut extracts.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture, mixing until just combined. Fold in shredded coconut.
Bake: Pour batter evenly into prepared pan and smooth the top. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Notes

For added flavor, drizzle with a coconut glaze made from powdered sugar, coconut milk, and coconut extract once cooled.
This cake tastes even better the next day as the flavors meld.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: American