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.
Coconut Cream Cheese Pound Cake
Ingredients
- 1 cup butter room temperature, salted or unsalted, your preference
- 1/2 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
- 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
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
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.