This Coconut Cream Cheese Pound Cake recipe is crazy delicious. Dense and buttery this pound cake is topped simply with a sprinkle of powdered sugar then served with whipped cream and berries. This rich, dense, buttery cake is dessert perfection.
Of all the pound cakes I’ve made and shared with you, I had not even thought about a Coconut Pound Cake until this spring when two different readers asked about one. They both wanted a Coconut Pound Cake for Easter.
After a busy Track season, Boy Scouts campouts, and birthday celebrations I finally got to test and perfect this Coconut Cream Cheese Pound Cake.
My most favorite recipe to make is pound cakes. I’ve made hundreds and shared over 30 with you. (You can find the recipes here, Pound Cake Series.) I do recommend you read How to Bake the Perfect Pound Cake as well as How to Calibrate your Oven to get the very best results for your pound cake baking.
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- Two Step Pineapple Pound Cake
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- Amaretto Pound Cake
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- Cold Oven Brown Sugar Whipping Cream Pound Cake
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- Kentucky Butter Sauce Pound Cake
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- Vanilla Red Velvet Marbled Pound Cake Recipe
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- Vanilla Red Velvet Marbled Pound Cake
Most often, I’m asked ‘did you accidentally omitted the baking powder or baking soda’? One important note, traditional pound cakes did not contain baking powder or baking soda. They were leavened simply with eggs and is my preferred method of baking pound cakes. Baking powder and baking soda change the texture (crumb) of cakes as well as, inhibit getting that nice crunchy ‘crust’ that is so desirable on pound cakes.
Perfectly sweet and supremely moist Coconut Cream Cheese Pound Cake starts with a basic Cream Cheese Pound Cake recipe. To this, I added coconut extract, almond extract, and flaked coconut. I didn’t want large pieces of coconut in the cake. Therefore, I pulsed the flaked coconut in a food processor until it was ground fine. (about .5 centimeters in length for lack of a better example)
Coconut Cream Cheese Pound Cake Baking Tips
- As indicated above, I sprinkle confectioners’ sugar over the top. I then served the Pound Cake with fresh berries and whipped cream.
- You could frost it with Caramel Sauce or Cream Cheese Glaze and toasted coconut if you prefer.
- Brands I recommend Philadephia cream cheese, Crisco solid vegetable shortening, and White Lily or Martha White flour. Pans and more recommendations here.
- I have found solid vegetable shortening and sugar instead of flour to be the best for coating the pan with to prevent sticking. By using sugar instead of flour, you won’t have white patches on the cake. You can use flour if you prefer.
- If you use a bundt pan instead of a tube pan, make sure it’s a taller bundt, about 5 inches tall.
You can also find great recipes here
Coconut Cream Cheese Pound Cake
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Save To Your Recipe BoxIngredients
- 1 cup butter room temperature, salted or unsalted, your preference
- ½ cup solid vegetable shortening
- 3 cups granulated sugar
- 3 cups all-purpose flour sifted and measured correctly
- 1, 8 ounce package cream cheese (low or fat-free not recommended)
- 1 tablespoon coconut extract recommended brand
- 1 teaspoon almond extract
- 6 extra large eggs or 7 large eggs
- 1 cup flaked coconut sweetened, pulsed 4 to 5 times in a food processor
Instructions
- Preheat the oven to 325°F. Grease a (10-inch, 12 cup) bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour). Alternately, you can use Wilton Cake Release.
- In the bowl of your stand mixer beat butter, shortening, and sugar together. Stop the mixer and scrape down the sides. Next, add the cream cheese and blend until fluffy. Again stop the mixer and scrape down the sides.
- Add eggs alternately with flour, beginning and ending with flour. Scrape down the sides.
- Blend in the coconut and almond extracts.
- Stir in coconut.
- Pour into prepared baking pan.
- Place pan on a baking sheet and bake at 325 degrees for 85 to 90 minutes. Test cake with a wooden pick or skewer. Cake is done when dry crumbs or no crumbs come out on pick when inserted into the thickest part of the cake.
- Cool on a wire rack 20 minutes before inverting on serving tray.
- Frost, if desired, and serve.*See posts for details
Notes
Nutrition
Stacie Rockseth says
I would like a recipe for the frosting/icing as I cannot find it. Thank you!
JMP says
Just came out of oven. Looks and smells fantastic. Can’t wait to try it.
SallyD says
YUMMY! This was my first pound cake. It was really wonderful. I do have 2 questions though.
1. I used a tube pan. About 1in square around the tube does not seem as well cooked as the rest although I did the toothpick check in that area. Just cook it longer? will that affect the truly excellent qualities of the rest of the cake?
2. How on earth do you get the cake out of the tube pan and top-side up on a serving plate without destroying the lovely top crust? 🙂 I failed!
Paula says
I used to use a light-colored tube pan and it always was less cooked and sank around the center hole. This tube pan doesn’t do that as much. You can cook it a little longer but you risk drying out the outside too much.
It’s tricky inverting the cake. I use 2 plates to invert the cake then quickly turn it right side up on the other cake. It helps me to have a 2-part tube pan.
Pam says
This pound cake is outstanding. Followed the directions exactly as written and it did not disappoint. The texture is perfect. Thanks for the recipe
Sandi says
Can I use Bakers spray instead of flour to coat the pan?
Paula says
You can, but I’ve never found a spray as good as flour and sugar (or flour) or the Wilton Cake Release.
Annie says
I always use Bakers spray with pound cakes and it works just fine!
Cindi says
Easy to make and everyone loved it!
Kathryn says
This is a fantastic cake ! I have made this a few times. My Granddaughter loves it !!
Thank you for the recipe !!
Abbie says
This cake sounds amazing. Id like to make it ahead of time for my sons birthday. Could this cake be frozen and defrosted fine without changing end result?
Paula says
It freezes great. I wouldn’t freeze it for over 2 months tho.
Kathryn Kelly says
I’ve made this delicious pound cake EXACTLY ACCORDING TO THE RECIPE twice and it’s been a hit each time. Unfrosted, we use it as a base for some macerated berries and a “whoosh” of canned whipped cream. TOTALLY DELICIOUS! Thank you for this “keeper”!
Paula says
I’m so happy you like it.
Roxann says
Can a 13 x 9 pan be used for this? If so would the ingredient measurements change?
Paula says
I tested a pound cake in a 13×9-inch pan. YOu can read it here> https://www.callmepmc.com/can-i-bake-a-pound-cake-in-a-9×13-inch-pan/
Gisella says
Can I use less sugar.?
Paula says
It’s not overly sweet to the taste. It will alter the texture and taste if you do.
Marsha says
Do I have to put the coconut in a good processor?
Paula says
no
Amber says
Could I leave out the coconut? I love the flavor of coconut, just not the texture.
Paula says
Yes, totally. That’s why I grind it up mostly. It’ll be good with just coconut extract.
Susan Murphree says
I want to try the Coconut Cream Cheese Pound Cake and wondering about cutting the recipe in half since I have the 6 cup Bundt cake pan?
Paula says
It should work fine if you half the recipe.
Susan Murphree says
going to try this today – I have not used the sugar after I grease a pan and want to see how this works
Paula says
I love that it doesn’t leave white areas like flour does.
Kils says
Would you be able to publish your measurements in grams? I find I have more success measuring flour especially by weight, and it’s less clean up afterwards! Thank you
Bud says
Best pound cake I’ve ever made. Everyone want the recipe
Marlene says
This is my go to dessert and everyone loves it. It is a moist pound cake with lots of flavour.
Kathy L says
I love coconut anything! I had a can of coconut cream in the pantry that I wanted to use so was looking up recipes online trying to find a recipe other than coconut cream poke cake ( which is delicious, by the way, but I have made it several times and wanted something different!) I came across this recipe and decided to try it even though it did not call for the coconut cream. I had all the ingredients except the coconut extract which I had to run to the store and get! OMG! How I love this pound cake! I made it to bring to a family gathering for Memorial Day and served it with cool whip and fresh strawberries and blueberries, but it tastes awesome without the toppings as well. Those crispy edges are addictive! Everyone kept picking at the crusts even though we were so full we barely had room for desert. Big chunks of it were cut to bring home to enjoy again later. I will definitely be making this again! It made a good sized Bundt cake so there was plenty to go around.
Paula says
Thanks for commenting!! I’m so happy you all like this cake.
Steff says
As i taste the batter, very sweet, fluffy, rich. My search started with a coconut dessert on Pinterest. Saw your title – “cream cheese” & was sold at your photo of dense pound cake. Thanks! Happy Memorial Day.
Linda H Elms says
This is a good recipe. I messed up the first time and only used one stick of butter, but with added fruit topping it was fine with moisture. Eating by itself you would for sure want to add 2 sticks. Thanks for sharing this good recipe.
Pam says
Can you use coconut oil instead of shortening?
Paula says
You can, but there’s a slight difference in taste and texture with coconut oil.
Mary says
Do I sift the flour then measure it?
Or, do I measure the flour then sift it?
Paula says
Always sift first, then measure the flour.
Kimberley says
Measure first
Sift second
Paula says
No… Sift first, then measure
Mary Broussard says
If I decide not use shortening, how much butter should I use. Alo can I do unsalted and salted butter?
Paula says
You would replace the butter in an equal amount of shortening. Professional bakers say to use unsalted butter when baking, I prefer to use salted. It acts/reacts the same so use what you like or have on hand.
Alyssa says
For the coconut in the food processor can I just blend it up in the blender if I don’t have a food processor
Paula says
Yes, you can. Or, you can leave it as is. I just don’t like the bigger pieces of coconut, personally.
MJinUt says
How would you alter this for high altitude?
Paula says
I’ve never baked at high altitude and have no way to but I did find this article that should help. https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Joseph says
Beautiful cake! Smells so wonderful.
Lisa says
I am making this today. I assume my cream cheese should be room temperature so it blends well and us fluffy?
Paula says
Yes, it does.
Joyce Powell says
Hello Paula…I believe you stated this cake is the same as your regular cream cheese pound cake but the difference is you added the coconut and the flavoring …..I printed your cream cheese pound cake and in that recipe you called for 1-1/2 cup butter and no mention of the shortening….my husband does not like coconut but this cake was much better than the plain one….it is much better, denser and crumbwise….so if or could I leave out the coconut and still use the butter AND shortening would it still be the same texture and all but only without coconut….or could or should I use just the butter ??????
Paula says
Yes, you can omit the coconut in this recipe. (You don’t have to add anything in the place of it.) A lot of times it’s the texture of coconut not necessarily the flavor so you can either use the coconut extract or use vanilla or almond. I personally love almond extract in pound cake.
Denise says
This coconut cream cheese pound cake is phenomenal! I substituted all butter instead of shortening and I also substituted vanilla for the Almond extract. Just not a fan of almond extract.
Laurel says
I love all things coconut . This cake has great flavor and a wonderful crunch .
Rlee says
Can you use butter instead of shortening?
Paula says
yes
Angie says
Hey I was wondering could you use cake flour for this recipe.
Paula says
Yes, you can.
MaryAnn Bryant says
I notice you use all purpose flour but there is no baking powder, soda or salt listed in the recipe.
I want to make this, unsure about the ingredients. What would be the time for 2 loaf pans vs the tube or bundt pan?
Thank you
Paula says
There’s no baking powder or soda, it’s leavened with the eggs.
It’ll take about an hour in loaf pans. Not knowing the exact size of yours and material I recommend to Start watching it at 45 minutes.
Carole says
I am planning on making this cake later today or tomorrow… can someone clarify if you use 3c of sifted flour or 3c flour then sift. Also what is meant by measured correctly?
Paula says
Always sift then measure flour. If you’ll click on ‘measured correctly’ it’ll take you to my post on how to measure flour.
Carolr says
Thanks for confirming … I wanted to ensure that I wasn’t adding too much flour. I saw some comments that flour was not sifted
LDPANIKKAR says
Do yon have suggestions for icing?
Paula says
I would do a simple glaze like this, you add coconut extract https://www.callmepmc.com/coffee-cake-pound-cake-recipe/
Dee says
This is a great cake! I used 1/2 cup of sugar an 1&1/2 cups of stevia, (health restrictions) and that’s all I changed.
This is a real treat though!!!
We are having it as our Christmas dessert with whipped cream and strawberries!
It was done in half the time because I used a small Bundt pan and used the remainder of the batter in a small loaf pan and 2 cupcakes…we HAD to for quality control purposes ya know,?!?😂
Next!!!
Teresa Wathan says
I thought it was excellent. Very moist. Maybe cut back a little on the almond flavor. I will make it again. Next time I will cut the recipe in half and use just one regular pound cake pan. Since it is a lot for just two people.
Gayle says
How about making the full recipe and wrapping the second loaf for the freezer. Just a thought. 😉
Melanie says
Saw this recipe and I want to try it! Everyone in my family loves coconut! However, we have Celiac Disease and need to eat gluten free. Has anyone tried this recipe with a gluten free baking mix? Just thought I would ask. I have a really excellent product that can be substituted cup for cup into a recipe instead of flour.
Paula says
I really keep meaning to test this with gluten-free flour just haven’t yet. Melanie, please let me know what you use and how it turns out.
Melanie says
Hi Paula, I just finished plating the gluten free version of your Coconut Cream Cheese Pound Cake. It looks wonderful. I used all of your hints for measuring and mixing and the cake is just perfect. I haven’t tasted yet because I have to take it to a gathering but for gluten free it is usually about how it will bake instead of flavor. It has the nice crunch around it as well. I also used the sugar with the shortening for the coating and it came right out. I used Cup4Cup Multi Purpose Flour Gluten Free. My daughter gave me this and said all her favorite gf places in Nashville used it. For sweets as well as pizza dough etc. I wish I could send a picture! I will try to send one more reply after we taste it and how the crumb is. Thanks!
Paula says
Great info!! Thank you so much!! I’d love to see it if you want to email me at callmepmc@gmail.com. Don’t trouble yourself to send it though. Thank you so much for all the info!
Margaret says
I always use GFJules. BEST FLOUR. I’ve tried em all. I love baking. When I found this flour it changed life. I’ve always said my favorite food group is Cake. Celiac stopped me for awhile until this flour. No I get no money for this, I just like to tell others who may have celiac. We want goodies too. 😄
Paula says
Thank you!
Brenda Napier says
I was anxious to try and so glad I did! Delicious, moist and so coconutty!
Rhonda says
Can this be baked in a 9×12 pan
Paula says
yes 9×13-inch. Here’s my text for a pound cake in a 9×13-inch pan. https://www.callmepmc.com/can-i-bake-a-pound-cake-in-a-9×13-inch-pan/
UmMa says
I made this tonight and the taste is great; however, the top crust really pulled away from the cake. The cake seemed to shrink down away from the crust as it cooled after taking out of the oven. Any suggestions on what I did wrong??
Tara says
This is very common for pound cakes made with cream cheese, sour cream and heavy whipping cream.
I am not sure about the science behind it, but this type usually “crust up” pretty good.
Also,I prefer to use bundt pans with this type cake. So when you flip it out, all the PERFECT imperfections are on the cake platter. 🙂
Tara
Janice says
I am making this today for a birthday. Sounds so delicious. Should this cake be stored in refrigerator?
Paula says
It doesn’t have to be refrigerated.
Diane M Cammer says
lOOKS SO GOOD. GOING TO TRY IT.
THANKS.
Patricia O says
This recipe looks delicious. Can it be made with gluten-free flour or almond flour? I have several gluten-free friends who I’m sure would love this. Thanks.
Paula says
I haven’t had good luck with using gf flour in a pound cake.
Darlene says
Did yoh make it gluten free?
JoAnn Solberg says
Delicious, made this in a 9×13 glass dish and finished it off with an almond glaze. It was fun to share
this awesome cake with friends!
Linda says
Loved this Pound cake. Could I add fresh blueberries to the recipe? Any recipe adjustments needed?
Paula says
You can compare it to this one https://www.callmepmc.com/fresh-blueberry-pound-cake-recipe/ You can add 2 cups fresh or frozen. Make sure your pan is large enough to accommodate the extra 2 cups and don’t fill more than 3/4 full. If you have extra when you fill it, you can make cupcakes with it.
Janel says
Can i use vanilla extract in place of the almond extract? I don’t like the flavor of slmond extract AT ALL! Thanks!
Paula says
Yes, you can.
LG says
Followed the recipe, but it came out dry.
Paula says
It was cooked too long. I recommend you calibrate your oven https://www.callmepmc.com/how-to-calibrate-your-oven/ and cook it 10 to 15 minutes less.
Lisa says
I followed this recipe to the tee and it was absolutely perfect! Took some to my neighbors and they think I’m a Saint! We had it with a bit of vanilla ice cream and a dollop of whipcream, next time I will get some fresh berries. Thank you 🤗
Margaret says
I made this cake and it is out of this world delicious. My husband has declared it the best cake I ever made and I have been baking for 50+ years. We love the flavor and the crumb to this cake. Greasing the pan and sprinkling with sugar made the top slightly crunchy. Made exactly as directed. My new go to cake!
Paula says
I’m so very happy you liked it!
Jackie says
I have made this cake numerous of times and it is by far my favorite go to cake. I make the cake for myself most of the times and just slice and freeze all the pieces and pull them out when ever I’m in need for something sweet. The flavor is delicious and spot on. I too only use half the almond extract and add a little vanilla as well as the coconut extract.
DELICIOUS
Paula says
Thank you so much!!
Rosanne says
Can i use all butter instead of shortening and butter? How would this affect cake? Thx!
Paula says
Yes, you can. I can’t really tell a difference but use real butter, not margarine.
Denise says
I had to give 5 stars for taste!!! But, what in the world did I do wrong? It broke apart when I turned it out to cool on my rack. I waited about 10 minutes before I turned it onto the rack. Soooo sad!!!
Gauri says
Love your recipes. Wanted to know if we can make eggfree or vegan. If so can you give the substitutes.
pamela stack says
can I make this recipe in a loaf pan would it work in loaf pan
Paula says
yes, but you’ll need two loaf pans
SharonFromMichigan says
If loaf pans are used, does the baking time need to be adjusted? Recipe sounds scrumptious!
Paula says
yes, it’ll be a little less time, Google search the exact dimensions of your pans for cooking times.
Paula says
There’s a lot of different sizes of loaf pans
Gail says
Would love to make this coconut pound cake for my daughter’s birthday. Do you think it’s suitable for a 3 tier cake? 8, 6 and 4 inch? I would crumb coat with a buttercream and cover in fondant to decorate.
Paula says
I think it would be delicious!
Ken says
Do you make cakes for purchasing? I’m horrible at baking, but this recipe sounds amazing.
Paula says
I don’t. Thanks for asking. This site and 2 teenage boys keeps me too busy.
Debbie says
This recipe looks delicious, I love coconut and will definitely be trying it. Since you prefer your coconut to be more finely ground, may I suggest frozen coconut? It’s already finer than other coconut.
Paula says
Thank you. I’ll try it.
Joyce Sanders says
Thank you for this recipe. I baked this pound cake today it was delicious… Thank you for sharing. this will be one my go to recipes. God bless 🎂
Paula says
So happy you enjoyed it!
Cavet says
In the oven as I’m typing!! Thank you in advance
Brenda says
Going to make today. It sounds yummy. Is it freezable.?
Paula says
Yes, pound cakes freeze beautifully. Wrap it airtight and it will keep for 2 months in the freezer.
Michelle says
Just fyi: Under #1 baking tips you say “sour” cream pound cake. Can’t wait to try this, my husband loves coconut!!
Paula says
Thank you!
Dallas says
Can I use less than 3 cups of sugar ? Maybe just 2 ?
Paula says
I have made pound cakes with 2.5 cups of sugar and they weren’t very sweet to me.
Kathy says
I just came across this recipe and am excited about making it for my husband’s birthday – it sounds really yummy
Susan says
Hi
Instead of using shortening can I just use all butter?
Paula says
Yes, you can.
Susan says
Can you use all butter instead of the 1/2 cup of shortening?
Paula says
Yes, you can
Marissa Thaxton says
The cake is fabulous. I really enjoyed making it.
MaMaP says
I have never posted a comment on a recipe before, but I had to let you know how much I thoroughly enjoyed this pound cake. No, enjoyed is not a strong enough word…..LOVED! Pound cake is my absolute favorite dessert. I have been trying out various recipes looking for one that really pops and this one is IT. I made it exactly as written, actually about four times now, and it is by far the BEST pound cake I have ever had. Thank you so much for the great recipe. I will definitely be trying more of your culinary delights in the future.
Paula says
💝💝💝 Thank you so much!!!! I’m so happy you like it!
Marissa says
How many grams is 3 cups?
Jackie says
Eating this cake as I type. It turned out well but the Almond Extract flavor was really strong. It overpowered the coconut flavor. I would only use 1/2 tsp next time or just omit it all together. Will definitely make this again tho
Becca says
Let me begin by saying…hallelujah! This pound cake is pure heaven! I LOVE the flavor, density, crumb, ALL of it! My husband thinks he has to have icing on everything so I made a cream cheese glaze to pour over it, but this cake does NOT need anything, except maybe a cup of coffee to go along with it. The top did separate on mine, like I read it did to a few others, as well. I think next time I’m going to try & scramble all of the eggs before I add them so maybe that will keep the separation from happening. Who knows and who cares anyway?! This cake is delicious and beautiful with or without the separation…it’s definitely not gonna stop this girl from devouring it! Now, that may be the one problem with this cake, I want it all to myself! Lol Thank you!
Paula says
😍 Thank you so much!!! I’m so happy you like it!!
Larissa says
This pound cake is amazing. I followed the recipe exactly except I forgot to sift the flour and sprinkle with powdered sugar. I tried it with fresh strawberries and homemade whipped cream – strawberry shortcake with a twist! That was delicious but I think I like the cake by itself even better. It’s moist and dense with the perfect amount of coconut flavor. It’s heavenly! I can’t get enough of it and I will definitely make again. Thank you!
Paula says
Plain is my favorite way to eat pound cakes as well. Thank you for commenting!
Leanne says
This is the absolute best pound cake I have ever had. I followed all instructions except the sifted flour part, because I am lazy. I cannot imagine how much better it would have been. This cake needs nothing else… No glaze, cream, fruit or anything. Thank you.
Paula says
You’re my new favorite person!!! 😉 Seriously, thank you!
Rena says
Does this cake need to be kept in the refrigerator?
Paula says
No, it doesn’t.
Patricia says
This is bar none the most delicious cake EVER! The flavor was intense and the texture was velvety and moist. I intend to make it again and again! Thank you for this amazing recipe!
Melodi says
I really want to give this pound cake 5 stars because it was the most delicious moist pound cake I’ve ever had.
The crust was yummy and had that good bit of chew to it. Unfortunately the crust separated from the cake so it would not have been a pretty cake for a party. Thankfully it was just for my husband and myself so we happily ate the crust like a cookie. I thought I followed the recipe to a T. I even read through the links you had for making a great pound cake. The only things i can think of are these: i used jumbo eggs, I have not calibrated my oven in the last year,but i have had no other issues. Do you have any light to shed on this? I so want to make it for friends. Thank you. I love your web site.
Paula says
I never used to have this problem, then it started happening. I researched and tested and I think I was beating the eggs too long. I reduced the time I beat the mixture after I added the last egg and that worked. If you notice in the photos, this cake did it a little. My Whipping cream pound cake did too. It’s a fine line of whipping it enough to get air whipped in and over whipping it to prevent the top cracking. Good luck and please let me know if this works for you.
Portia says
Does the 1/2 cup of solid shortening go into the batter or is it just for greasing the pan.? Wanting to make this cake tomorrow looks real good.
Paula says
The shortening and butter go in the batter. shortening to grease the pan is listed.
karen richards says
is the cream cheese at room temp or softened?
Paula says
Well, Softened cream cheese, means that it is brought to room temperature.
Nancy says
Hi is there any other flowery alternatives you can use in your pound cakes ? We have gluten issues and cannot have anything with gluten in it. I was wondering if you had ever baked with coconut flour? It’s more dense. And almond flour may be too nutty? Thank you looks delicious can’t wait to try it
Paula says
I have not tried gluten free flour, but I had a reader try and comment that hers turned out wonderful.
Debbie says
Is the flaked coconut sweeten or unsweetened?
Paula says
sweetened
Layne says
Sweetened or unsweetened coconut flakes?
María says
Like this recipe!! I’m gonna try it hope it comes really good!! I’m thinking to replace almond extract for coconut extract… I’m wanting that extra coconut flavor in it!! Can that be done? Thank you!!!..
Paula says
Yes, coconut extract will be great in it.
Terri Allen says
This cake is crazy good! Even my family and friends that like coconut loved it. I got a email from my friend saying she was sorry for ever saying anything bad about coconut haha
The crust just adds to the yummy! My grandsons friend offered my $20 to make him his own 😉
Paula says
I LOVE THIS!!! Thanks for sharing and I’m so happy you all liked it!
lisa g. says
Hi Paula. You recommend using a 12 cup bundt pan. My bundt pan holds 12 cups of water to the top of the pan. Will this cause the cake to over flow? Thank you for your delicious bundt cake recipes!
Paula says
Yes, your bundt pan will work.
Brie says
I adore this recipe but I am allergic to coconut. Is there an alternative flavor I could use? Thanks!
Paula says
Yes, you can use lemon, almond, or vanilla. I love almond flavoring in pound cake
Raychel Jessen says
Came out PERFECT – made it for Mother’s Day, and it was a total hit. Thanks for the wonderful recipe.
SHowell says
made this recipe over the weekend. Its very good. I used the tube pan as directed but I think next time I will use to small loaf pans.
Paula cooper says
The only pound cake I’ve made that came out perfect! Follow the directions exactly and don’t over-mix. So moist and not too sweet. I’ve made it without the coconut and flavoring and substituted vanilla flavoring. My go to recipe now. Thank you for all of the tips..
Paula says
Yay!! So happy you liked it!
SHowell says
Hi
Instead of using the extracts , would it be ok to use fresh lemon juice?
Thanks
Paula says
Yes
Patsy says
Loved this pound cake, used the sugar and Crisco to prepare the tube pan and it came out perfect, very moist. I did not use the almond extract.
alicia says
Can I divide this up and bake in small loaf pans?
Paula says
Yes.
SUSAN says
Double checking: no leavening agent, baking soda or powder? Thank you..
Paula says
Nope, the eggs are the leavener.
lisa g. says
Are you suppose to use a tube pan? I do have one .
Do you grease the pan with shortening then cover it with sugar?
Thank you for the great recipe!
Paula says
I prefer a tube pan over a bundt pan. It’s easier to remove in my opinion. I do grease then use sugar.
Jack HoyJ says
Hi Paula,
Why shortening instead of all butter? Also, coconut..sweetened or not? Thanks.
Paula says
unsweetened coconut
I prefer shortening because it doesn’t interfere with the coconut flavor. You can use butter if you prefer.
Rhonda says
Made this tonight! Very moist inside and just crunchy enough on the outside..perfect consistency! This doesn’t need a glaze, it’s again perfect LOL! My only wish was that I didn’t add the almond extract! It takes a bit away from the coconut flavoring.
Cindy says
How many 8 ounces of cream cheese? Sorry but it looks like 18 or 1 , 8 ounce block.
Paula says
8 ounces
Deena B says
Such a great cake. I served with sliced strawberries and whipped cream with coconut extract (nice flavor). The girls loved it!!
Julie says
I made this cake for Easter. I’ve made a lot of pound cakes and by far this is the winner! I made a glaze using powdered sugar, coconut cream (found on the drink mixers aisle), lemon juice and almond extract, plus a little milk for consistency. Topped with toasted coconut. Will definitely make again and check out other pound cakes from this author.
Michelle Plaisance says
What about loaf pans? I have four of them. Would that work just as well?
Paula says
Yes, I just prefer a tube pan for pound cake
Katie says
Making this for my moms birthday! How would timing be with a loaf pan? I am planning to do the same for now.
Paula says
I would divide the batter equally into two 9×5-inch loaf pans. At 325 degrees I’d start checking it in the center at 45 minutes.
Kristine says
Can you use coconut oil instead of solid vegetable shortening?
Paula says
You can but the taste and texture is not as good to me
Allison says
This looks amazing! I want to make this for my son’s birthday, do you think I’d need to double the recipe to have enough batter for three 9″ pans? (I want to make a three tiered cake). Thank you!
Paula says
No, you’ll have enough batter without doubling the recipe for 3 9-inch cake layers.
Janine says
Paula,
Do you have to adjust for high altitude with the cake?
Janine
Paula says
I don’t have any experience baking at high altitude but this article may help: https://www.tasteofhome.com/article/how-to-overcome-the-challenges-of-high-altitude-baking/
Rita says
What is a tube pan? I have a bunt pan…sorry about the spelling! Can’t wait to make your beautiful cake!!
Paula says
A tube pan has the smooth sides and comes in 2 sections. A bundt pan is fine to use, BUT it needs to be a deeper one (about 4 and 1/2 inches tall and 16 cups). Most bundt pans are about 3.5 inches tall or 12 cups. This cake has a lot of batter.
If you don’t have the deeper size bundt pan, Fill you bundt pan not more than 1 inch from the top and make cupcakes with the remaining batter. Also, the smaller bundt cake will take less time to cook, start checking it at 33 minutes (at 325 degrees F)
The cupcakes depending on the size will take 18 to 22 minutes for regular size
Terrie says
I made this today!! It was so good.. we love coconut so I put 1-1/2 teaspoons of coconut extract & 1/2 of almond extract
Then we did a thin glaze of 1/2 cup of confection sugar to 3 tablespoons to coconut rum an drizzled over after cake cooled AMAZING!!
Paula says
Yummy!
Phyllis says
You call this your Sour Cream Coconut Pound Cake yet I don’t see any sour cream in the recipe. This recipe says it’s Cream Cheese Pound Cake. Is there supposed to be another recipe here?
Paula says
It’s cream cheese
Kay says
Why is it called “Sour cream coconut pound cake” then is switched to a Coconut cream cheese pound cake recipe
Paula says
It is cream cheese
Shelley says
What this recipe work in a bundt pan?
Paula says
If the bundt pan is at least 10 cup and 5 inches deep (most are not)
GRACE KARAUSKY says
Why don’t any of your pound cakes use some baking powder or baking soda..????
thanking you in advance…
Grace
Paula says
I wrote about that in this post
cmarcieb says
Since this recipe is copyrighted, does that mean that I cant run off a copy and give to my friend? I looked in your index and the pound cakes are listed there.
I am not new and I read your recipes, family info, etc. when they appear. You will get this message twice because I left off half of my msg. the first time. I always enjoy your work.
Paula says
Sent here this link or click on the envelope at the top of the post to email it to her that way. https://www.callmepmc.com/sour-cream-coconut-pound-cake/
cmarcieb says
Since this recipe is copyrighted, does that mean that I cant run off a copy and give to me friend?
Darla says
The recipe does not indicate when to add 1/2 cup of solid vegetable shortening. Is it necessary? And when is it added?
Paula says
shortening and butter are mixed with sugar, first step of recipe
Ann in Fort Wort says
This recipe looks wonderful! Can’t wait to try. One question…can I use a different pan? Say a loaf pan (or 2) or a bundt pan?
Paula says
Yes, you can. you’ll need to adjust cooking time for loaf pans
Dallas says
3 cups of sugar sounds like a lot. Can I reduce it ? ( I don’t want to use artificial sweeteners. )
Thank you
Paula says
Sounds like a lot but this is not an overly sweet cake. Typically in pound cakes the flour and sugar equal. I would not use artificial sweeteners (at all) but especially in baking
Britt in Denver says
The Recipe and the Picture are here now! but a quick question:
The recipe I see does not include Sour Cream. Is this correct? Maybe the cream cheese is substituted for the Sour Cream? Please let me know what’s up!
Paula says
It should have been cream cheese. I tested both and liked the cream cheese better and forgot to change it until I saw you comment. I’ve had a time with getting this post correct. :/ So sorry for the confusion!
Georgia says
Oh gosh,this looks so yummy~! I can’t wait to try this,thank you for sharing 😀
Joan murphy says
Where is the sour cream? You have cream cheese in the recipe , but no sour cream . Is this right?
Paula says
See reply to Britt in Denver
Debra Hall Jones says
How much sour cream? None listed only cream cheese!
Paula says
no sour cream, just cream cheese
Debra Hall Jones says
The recipe as written has no Sour Cream….only cream cheese. How much sour cream is needed?
Paula says
no sour cream, just cream cheese
pat no says
where is the sour cream?
Paula says
no sour cream, just cream cheese
Kelly says
Love, love, love this!
ColleenB.~ Tx. says
Thank You.
This looks delicious
Sally Wallach says
The recipe does not appear for me, either! 🙁
Terry Haus says
Can’t find recipe
DJ says
There is the title for the sour cream coconut cake but no recipe or picture. It would be nice to have a picture and the recipe.
ColleenB.~ Tx. says
Unable to find your recipe for Sour Cream Coconut Pound Cake
alice kapitanyan says
THERE IS NO RECIPE FOR THIS PRINTED. IT IS NOT THERE.
mari says
Hi-
Not seeing the recipe!
Gloria Mckinney says
Where is the recipe for the Sour Cream Coconut pound cake?