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Cooking. Creating. Sharing

Coconut Cream Cheese Pound Cake

Apr.posted by Paula 127 Comments

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.

Recipe. Coconut Cream Cheese Pound Cake from Scratch. 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. #cake #poundcake #poundcakepaula #recipe #dessert #bundt #homemade #coconut #creamcheese #fromscratch

 

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.

Recipe. Coconut Cream Cheese Pound Cake from Scratch. 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. #cake #poundcake #poundcakepaula #recipe #dessert #bundt #homemade #coconut #creamcheese #fromscratch

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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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)

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.

Coconut Cream Cheese Pound Cake Baking Tips

  1. As indicated above, I sprinkle confectioners’ sugar over the top. I then served the Pound Cake with fresh berries and whipped cream.
  2. You could frost it with Caramel Sauce or Cream Cheese Glaze and toasted coconut if you prefer.
  3. Brands I recommend Philadephia cream cheese, Crisco solid vegetable shortening, and White Lily or Martha White flour. Pans and more recommendations here.
  4. 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.
  5. If you use a bundt pan instead of a tube pan, make sure it’s a taller bundt, about 5 inches tall.

Dessert. 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.

You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.

Dessert Recipe. 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.
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4.51 from 127 votes

Coconut Cream Cheese Pound Cake

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. 
Prep Time15 mins
Cook Time1 hr 25 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American, Southern
Keyword: cake, coconut, dessert, pound cake
Servings: 16 slices
Calories: 462kcal
Author: Paula
Prevent your screen from going dark

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
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Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected.

Nutrition

Calories: 462kcal | Carbohydrates: 57g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 120mg | Sodium: 139mg | Potassium: 90mg | Fiber: 1g | Sugar: 38g | Vitamin A: 484IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg

 

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Comments

  1. pamela stack says

    02.28.21 at 9:41 am

    can I make this recipe in a loaf pan would it work in loaf pan

    Reply
    • Paula says

      02.28.21 at 3:44 pm

      yes, but you’ll need two loaf pans

      Reply
  2. Gail says

    02.19.21 at 6:39 am

    5 stars
    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.

    Reply
    • Paula says

      02.19.21 at 1:57 pm

      I think it would be delicious!

      Reply
  3. Ken says

    01.18.21 at 9:28 pm

    5 stars
    Do you make cakes for purchasing? I’m horrible at baking, but this recipe sounds amazing.

    Reply
    • Paula says

      01.19.21 at 9:03 am

      I don’t. Thanks for asking. This site and 2 teenage boys keeps me too busy.

      Reply
  4. Debbie says

    01.09.21 at 11:27 am

    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.

    Reply
    • Paula says

      01.10.21 at 8:22 am

      Thank you. I’ll try it.

      Reply
  5. Joyce Sanders says

    12.24.20 at 8:10 pm

    5 stars
    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 🎂

    Reply
    • Paula says

      12.25.20 at 7:42 pm

      So happy you enjoyed it!

      Reply
  6. Cavet says

    12.15.20 at 10:47 pm

    5 stars
    In the oven as I’m typing!! Thank you in advance

    Reply
  7. Brenda says

    11.29.20 at 11:52 am

    Going to make today. It sounds yummy. Is it freezable.?

    Reply
    • Paula says

      12.01.20 at 10:29 am

      Yes, pound cakes freeze beautifully. Wrap it airtight and it will keep for 2 months in the freezer.

      Reply
      • Michelle says

        12.04.20 at 1:20 am

        Just fyi: Under #1 baking tips you say “sour” cream pound cake. Can’t wait to try this, my husband loves coconut!!

        Reply
        • Paula says

          12.04.20 at 11:18 am

          Thank you!

          Reply
  8. Dallas says

    11.18.20 at 10:41 am

    Can I use less than 3 cups of sugar ? Maybe just 2 ?

    Reply
    • Paula says

      11.18.20 at 5:59 pm

      I have made pound cakes with 2.5 cups of sugar and they weren’t very sweet to me.

      Reply
  9. Kathy says

    11.17.20 at 3:53 pm

    I just came across this recipe and am excited about making it for my husband’s birthday – it sounds really yummy

    Reply
  10. Susan says

    11.16.20 at 3:50 pm

    5 stars
    Hi
    Instead of using shortening can I just use all butter?

    Reply
    • Paula says

      12.10.20 at 8:19 am

      Yes, you can.

      Reply
  11. Susan says

    11.15.20 at 6:47 pm

    Can you use all butter instead of the 1/2 cup of shortening?

    Reply
    • Paula says

      11.18.20 at 6:02 pm

      Yes, you can

      Reply
    • Marissa Thaxton says

      11.26.20 at 10:29 am

      5 stars
      The cake is fabulous. I really enjoyed making it.

      Reply
  12. MaMaP says

    11.12.20 at 9:20 pm

    5 stars
    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.

    Reply
    • Paula says

      11.14.20 at 11:04 am

      💝💝💝 Thank you so much!!!! I’m so happy you like it!

      Reply
    • Marissa says

      11.17.20 at 4:42 pm

      How many grams is 3 cups?

      Reply
  13. Jackie says

    11.12.20 at 5:58 pm

    4 stars
    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

    Reply
  14. Becca says

    10.17.20 at 8:50 am

    5 stars
    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!

    Reply
    • Paula says

      10.17.20 at 2:18 pm

      😍 Thank you so much!!! I’m so happy you like it!!

      Reply
  15. Larissa says

    10.12.20 at 12:01 am

    5 stars
    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!

    Reply
    • Paula says

      10.13.20 at 1:11 pm

      Plain is my favorite way to eat pound cakes as well. Thank you for commenting!

      Reply
  16. Leanne says

    10.05.20 at 11:22 am

    5 stars
    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.

    Reply
    • Paula says

      10.05.20 at 5:37 pm

      You’re my new favorite person!!! 😉 Seriously, thank you!

      Reply
  17. Rena says

    10.04.20 at 5:14 pm

    Does this cake need to be kept in the refrigerator?

    Reply
    • Paula says

      10.04.20 at 7:28 pm

      No, it doesn’t.

      Reply
  18. Patricia says

    09.12.20 at 8:57 am

    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!

    Reply
  19. Melodi says

    09.08.20 at 7:59 am

    4 stars
    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.

    Reply
    • Paula says

      09.08.20 at 6:17 pm

      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.

      Reply
  20. Portia says

    09.05.20 at 1:55 pm

    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.

    Reply
    • Paula says

      10.04.20 at 3:40 pm

      The shortening and butter go in the batter. shortening to grease the pan is listed.

      Reply
  21. karen richards says

    09.05.20 at 8:54 am

    is the cream cheese at room temp or softened?

    Reply
    • Paula says

      10.16.20 at 11:37 am

      Well, Softened cream cheese, means that it is brought to room temperature.

      Reply
  22. Nancy says

    09.04.20 at 6:18 am

    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

    Reply
    • Paula says

      10.16.20 at 11:38 am

      I have not tried gluten free flour, but I had a reader try and comment that hers turned out wonderful.

      Reply
  23. Debbie says

    08.18.20 at 4:05 am

    Is the flaked coconut sweeten or unsweetened?

    Reply
    • Paula says

      08.21.20 at 12:23 pm

      sweetened

      Reply
  24. Layne says

    08.09.20 at 3:58 pm

    Sweetened or unsweetened coconut flakes?

    Reply
  25. María says

    07.22.20 at 5:22 pm

    5 stars
    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!!!..

    Reply
    • Paula says

      07.23.20 at 8:49 am

      Yes, coconut extract will be great in it.

      Reply
      • Terri Allen says

        08.15.20 at 10:56 pm

        5 stars
        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 😉

        Reply
        • Paula says

          08.16.20 at 12:36 pm

          I LOVE THIS!!! Thanks for sharing and I’m so happy you all liked it!

          Reply
  26. lisa g. says

    06.21.20 at 11:32 am

    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!

    Reply
    • Paula says

      06.21.20 at 5:37 pm

      Yes, your bundt pan will work.

      Reply
  27. Brie says

    05.27.20 at 4:17 pm

    I adore this recipe but I am allergic to coconut. Is there an alternative flavor I could use? Thanks!

    Reply
    • Paula says

      05.27.20 at 7:26 pm

      Yes, you can use lemon, almond, or vanilla. I love almond flavoring in pound cake

      Reply
  28. Raychel Jessen says

    05.10.20 at 5:57 pm

    5 stars
    Came out PERFECT – made it for Mother’s Day, and it was a total hit. Thanks for the wonderful recipe.

    Reply
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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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