Why You’ll Love Coconut Cream Cheese Pound Cake Recipe

This pound cake is not your average dessert. The addition of cream cheese makes it incredibly moist and rich, while the coconut adds a tropical flair that elevates the flavor. The cake has a dense yet soft texture and a wonderful balance of sweetness. It’s a perfect dessert for coconut lovers, and it’s simple enough to make for any occasion—whether it’s a holiday, a family get-together, or a special treat to enjoy with your coffee.

Ingredients

All-purpose flour
Baking powder
Salt
Butter (softened)
Cream cheese (softened)
Granulated sugar
Eggs
Coconut extract (or vanilla extract)
Sweetened shredded coconut
Milk (or buttermilk)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or line it with parchment paper.
In a medium bowl, sift together the flour, baking powder, and salt.
In a separate large bowl, beat the softened butter and cream cheese together until light and fluffy.
Gradually add the granulated sugar and continue beating until the mixture is smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the coconut extract (or vanilla extract).
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
Fold in the shredded coconut to give the cake a nice coconut flavor and texture.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Optionally, dust with powdered sugar or drizzle with a coconut glaze before serving.

Servings and Timing

Servings: 12-16
Preparation time: 20 minutes
Baking time: 60-70 minutes
Total time: 1 hour 30 minutes (including cooling)

Variations

Add a glaze: For extra sweetness, drizzle a coconut glaze made with powdered sugar and coconut milk over the cooled cake.
Use toasted coconut: For a deeper coconut flavor, toast the shredded coconut before folding it into the batter.
Make it dairy-free: Substitute the butter and cream cheese with plant-based alternatives, and use non-dairy milk such as almond or coconut milk.
Add chocolate: Fold in some chocolate chips for a tropical chocolate twist that complements the coconut flavor.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you’ve added a glaze, store it in the refrigerator.
Reheating: If you prefer warm cake, you can reheat individual slices in the microwave for 10-15 seconds.

FAQs

Can I use unsweetened coconut instead of sweetened?

Yes, you can use unsweetened shredded coconut, but the cake will be less sweet. You may need to adjust the sugar to compensate for the lack of sweetness in the coconut.

Can I use a different type of extract?

If you don’t have coconut extract, you can substitute vanilla extract or almond extract for a different flavor profile.

How do I prevent the cake from sticking to the pan?

Greasing and flouring the bundt pan, or using a non-stick bundt pan, can help prevent the cake from sticking. You can also line the bottom with parchment paper for added assurance.

Can I make this cake in a different pan?

Yes, you can bake this pound cake in a loaf pan or a regular round cake pan. Adjust the baking time as needed. A loaf pan may take about 45-55 minutes, and a round cake pan may require about 50-60 minutes.

Can I freeze the cake?

Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and foil, then place it in a freezer-safe bag or container. Thaw at room temperature when ready to serve.

Can I make this cake without cream cheese?

Yes, you can substitute the cream cheese with sour cream or yogurt for a slightly different flavor and texture.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean, or when the cake springs back lightly to the touch. You can also use a kitchen thermometer; the internal temperature should reach around 200°F (93°C).

Can I use other types of coconut in the cake?

You can use desiccated coconut if you prefer a finer texture, but sweetened shredded coconut gives the best results in terms of flavor and texture.

Can I make this cake without the shredded coconut?

Yes, you can leave out the shredded coconut, but it will affect the flavor and texture. You could replace it with another flavoring or ingredient, like lemon zest, for a different twist.

Can I make this cake in advance?

Yes, you can make the cake a day or two ahead of time. Just store it in an airtight container and keep it at room temperature. The flavors will continue to develop.

Conclusion

The Coconut Cream Cheese Pound Cake is an irresistible treat that combines the tropical flavor of coconut with the richness of cream cheese. Whether you’re serving it for a special occasion or simply indulging in something sweet, this cake is sure to impress with its moist texture and delightful coconut flavor. Easy to make and even easier to enjoy, this cake is perfect for coconut lovers and cake enthusiasts alike. Treat yourself to a slice today!

Coconut Cream Cheese Pound Cake

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This Coconut Cream Cheese Pound Cake is a rich, buttery dessert that combines the creamy texture of cream cheese with the sweet flavor of coconut. Perfectly dense and moist, this cake is a crowd-pleaser at any gathering or as a treat for yourself. Topped with a coconut glaze, it’s the ultimate indulgence for coconut lovers.

Author: Emily
Prep Time: 15 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 15 minutes
Yield: 12-16 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan, or spray with non-stick baking spray.
Cream the butter and cream cheese: In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-5 minutes.
Add eggs and extracts: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract (if using).
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Alternate adding dry ingredients and milk: Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Fold in the shredded coconut.
Bake the cake: Pour the batter into the prepared bundt pan and spread it evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top begins to brown too quickly, tent it with aluminum foil for the remaining baking time.
Cool the cake: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Prepare the coconut glaze (optional): If you’re making the glaze, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled cake and top with toasted coconut.

Notes

Shredded coconut can be used either sweetened or unsweetened, depending on your preference for sweetness.
If you prefer a denser texture, you can substitute sour cream for part of the milk.
You can also add a little coconut milk to the batter for extra coconut flavor.
Toasting the coconut for the glaze adds an extra layer of flavor and texture to the cake.AA