Coconut Cream Cheese Pound Cake

This Coconut Cream Cheese Pound Cake recipe is simply 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.

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 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)

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.

You can also find great recipes here 

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. 

Author: Paula

4.77 from 282 votes

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 25 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 16 slices

Ingredients

• 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

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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