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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In the oven as I’m typing!! Thank you in advance
Going to make today. It sounds yummy. Is it freezable.?
Yes, pound cakes freeze beautifully. Wrap it airtight and it will keep for 2 months in the freezer.
Just fyi: Under #1 baking tips you say “sour” cream pound cake. Can’t wait to try this, my husband loves coconut!!
Thank you!
Can I use less than 3 cups of sugar ? Maybe just 2 ?
I have made pound cakes with 2.5 cups of sugar and they weren’t very sweet to me.
I just came across this recipe and am excited about making it for my husband’s birthday – it sounds really yummy
Hi
Instead of using shortening can I just use all butter?
Yes, you can.
Can you use all butter instead of the 1/2 cup of shortening?
Yes, you can
The cake is fabulous. I really enjoyed making it.
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.
💝💝💝 Thank you so much!!!! I’m so happy you like it!
How many grams is 3 cups?
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
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!
😍 Thank you so much!!! I’m so happy you like it!!
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!
Plain is my favorite way to eat pound cakes as well. Thank you for commenting!
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.
You’re my new favorite person!!! 😉 Seriously, thank you!
Does this cake need to be kept in the refrigerator?
No, it doesn’t.
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!
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.
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.
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.
The shortening and butter go in the batter. shortening to grease the pan is listed.
is the cream cheese at room temp or softened?
Well, Softened cream cheese, means that it is brought to room temperature.