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 Sour Cream Coconut 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 or at Meal Plan Monday or Weekend Potluck.
This Coconut Cream Cheese Pound Cake recipe is dense and buttery. It's topped simply with a sprinkle of powdered sugar then served with whipped cream and berries.
- 1 cup room temperature butter salted or unsalted, your preference
- 1/2 cup solid vegetable shortening brand recommended
- 3 cups granulated sugar
- 3 cups all-purpose flour sifted and measured correctly
- 1, 8 ounce package cream cheese (brand recommended, low or fat free not recommended)
- 1 tablespoon coconut extract
- 1 teaspoon almond extract
- 6 extra large eggs or 7 large eggs
- 1 cup flaked coconut pulsed 4 to 5 times in a food processor
- Preheat oven to 325 degrees F.
- Grease and flour (or *sugar) a 10-inch tube pan. (Pans I prefer can be found here.)
- Beat butter, shortening, and sugar together. Next add the cream cheese and blend until fluffy.
- Add eggs alternately with flour, beginning and ending with flour.
- 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
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe.
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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.
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