Coconut Cream Cheese Pound Cake
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This Coconut
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
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.
Also, check out Big Beautiful Cakes.
Coconut Cream Cheese 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
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.
PANS AND SUCH
I bake my pound cakes on a cookie sheet to bake. Setting the pan on a cookie sheet may affect the baking time. As well, using a light versus a dark tube pan will affect baking times. For my cakes, I bake in a light pan on a round cookie sheet.
Your
I’m not a fan of non-stick spray for pound cakes. Some of the sides always stick pulling off that crust that I worked so hard to create. Instead, I like to use solid vegetable shortening and follow that with a dusting of granulated sugar. (Yes, sugar. Sugar doesn’t leave any white areas on the cake.) Alternately, I like the Wilton cake release. (When I started this pound cake series, I did use non-stick spray. However, after making so many and trying other methods, I do not use non-stick spray for cakes now. I have tried to go back and update those posts, but may have missed some.)
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
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Just popped this into the oven and almost cried because I thought I had forgot to put Baking Powder in it..well your recipe doesn’t call for it so I hope mine turns out and there is no need for baking powder 😊 Can’t wait to try it 😋🤤🥥🥥🥥 I’m a Coconut 🥥Freak lol
I hope you love it!!
Can I use coconut milk rather than coconut flakes? Please let me know. Thanks
No, that won’t work. You can grind the flakes finely in a food processor if you don’t like the texture of flakes.
Are you sifting flour first, and then measuring to get 3 cups? When using White Lily, do you increase each cup of four by 2 TBS? That is what White Lily instructs on bag, and I have done that with other pound cakes. Have you made this with the cold oven method at 300 Deg? Plan on making for friends birthday next week, and adding on the Cream Cheese Frosting glaze, and adding some chocolate dipped strawberries around the bottom perimeter. Cannot wait to try. Many thanks!
Yes, sift first, then measure. I don’t use White Lily, but if that’s what it says on their product I’d go by it.
I tested using the cold oven method numberous times (like 50 or more times) and didn’t find a difference in the cakes. I recommend following the time and temp in this recipe card.
Why don’t you use any liquid like milk, heavy cream, sour cream?. I’ve never made a pound cake without some type of liquid. I seen Martha Stewart use 12 eggs one time and no liquid but never tried it. Just curious, because I make all kinds of pound cakes and always used some type of liquid. Heavy cream is my favorite. Thank you for all your recipes. They look so inviting 💖.
Sometimes I do use milk, heavy cream, or buttermilk. The ratios for this one with cream cheese just doesn’t need it.
I made this last night. It tasted absolutely divine! I used crisco and sugar to coat the inside of my pan. Came out so pretty!
Could this be made in loaf pans? If so, would it make two? (I’m afraid they would be too small???) How long to bake if in a loaf pan? I want to try it for Thanksgiving and give one away. Looks and sounds DELICIOUS!!!!!
It’ll fit in to 9×5-inch loaf pans and take 50 to 60 minutes to bake – I never have succes with baking in loaf pans though – they always fall in the center. That could just be my pans though.
I’m trying this recipe as we speak. My poundcake should be done in a half hour. What do you put for a topping? Do you have a frosting recipe that would go with this? Thank you so much!!
Can’t wait to try it!!
Kimmie
I’d do a simple cream cheese glaze and sprinkle coconut on it https://www.callmepmc.com/the-best-cream-cheese-frosting/
Wish me luck! I am about to try making my first pound cake ever. I am following the recipe exactly using quality ingredients. The only change I am making is cutting the recipe in half and baking in a loaf pan (my hubby and I don’t need a large cake). I will let you know how it turns out!
Awesome – hope you both love it!
325 degrees regular bake or air bake (convection)? Thanks!
regular bake