Coconut Cream Cheese Pound Cake is one of those timeless recipes that feels like a warm hug from the kitchen. Rich, buttery, and incredibly moist, this cake combines the tangy richness of cream cheese with sweet coconut flavor to create a dessert that’s impossible to resist. And here’s the best part—it actually tastes even better the next day.
As the flavors settle and develop overnight, the coconut becomes more pronounced, and the texture turns even softer and more tender. Every slice feels like something straight from an old-fashioned bakery, with a dense yet velvety crumb that practically melts in your mouth.
Thank you for being here today because I genuinely love sharing recipes like this one. It’s simple enough for an everyday treat yet elegant enough for holidays, brunches, and celebrations.
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Overview of Recipe Content
This Coconut Cream Cheese Pound Cake is rich, buttery, and loaded with coconut flavor in every bite.
Why You’ll Love This Recipe
- Extra moist from cream cheese
- Rich buttery texture
- Wonderful coconut flavor
- Even better the next day
- Perfect for holidays and gatherings
- Easy to make
- Freezer-friendly
- Bakery-quality results
What It Tastes Like
Imagine a classic Southern pound cake with a velvety texture, buttery richness, and sweet tropical coconut notes throughout every slice.
Perfect For
- Afternoon coffee
- Easter dessert
- Brunch tables
- Holiday gatherings
- Tea parties
- Potlucks
- Family celebrations
Ingredients
For the Cake
- 1 cup (226 g) unsalted butter, softened
- 8 ounces (226 g) cream cheese, softened
- 2 cups (400 g) granulated sugar
- 6 large eggs, room temperature
- 3 cups (360 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup (85 g) sweetened shredded coconut
- 1/4 cup (60 ml) whole milk
Optional Coconut Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon coconut extract
- Toasted coconut for garnish
Tools Needed
- 10-inch Bundt pan or 9×5-inch loaf pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Suggested Substitutions and Additions
Extra Coconut Flavor
- Toasted coconut flakes
- Coconut milk instead of whole milk
- Additional coconut extract
Add Texture
- Chopped pecans
- White chocolate chips
- Macadamia nuts
Serving Ideas
- Fresh berries
- Whipped cream
- Vanilla ice cream
You may also enjoy these recipes from Poulef:
https://poulef.com/cinnamon-roll-pound-cake/
https://poulef.com/rich-chocolate-pound-cake-loaf/
https://poulef.com/heavenly-lemon-coconut-pistachio-cake
https://poulef.com/moist-brown-sugar-yogurt-sheet-cake/
For daily baking inspiration, visit Pinterest:
https://www.pinterest.com/poulefrecipe/
How to Make Coconut Cream Cheese Pound Cake
Step 1: Prepare the Oven
Preheat oven to 325°F (165°C).
Grease and flour a 10-inch Bundt pan.
Step 2: Cream Butter and Cream Cheese
In a large bowl beat:
- Butter
- Cream cheese
Mix until smooth and fluffy.
Step 3: Add Sugar
Gradually add sugar.
Beat for 3–4 minutes until light and creamy.
Step 4: Add Eggs
Add eggs one at a time.
Beat well after each addition.
Step 5: Combine Dry Ingredients
Whisk together:
- Flour
- Baking powder
- Salt
Step 6: Finish the Batter
Gradually add dry ingredients to the butter mixture.
Mix in:
- Vanilla extract
- Coconut extract
- Whole milk
- Shredded coconut
Stir until combined.
Step 7: Bake
Pour batter into prepared pan.
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool
Allow cake to cool in the pan for 15 minutes.
Transfer to a cooling rack.
Step 9: Glaze
Whisk together:
- Powdered sugar
- Milk
- Coconut extract
Drizzle over cooled cake and garnish with toasted coconut.
What to Serve with Coconut Cream Cheese Pound Cake
This cake pairs wonderfully with:
- Coffee
- Hot tea
- Fresh strawberries
- Pineapple
- Vanilla ice cream
- Whipped cream
Tips for Making It Perfect
Use Room Temperature Ingredients
This creates a smoother batter.
Don’t Overmix
Mix only until ingredients are incorporated.
Grease the Pan Well
Pound cakes can stick easily.
Cool Before Glazing
Warm cake will melt the glaze.
Let It Rest Overnight
The coconut flavor becomes even better the next day.
Storage Instructions
Room Temperature
Store covered for up to 4 days.
Refrigerator
Store for up to 1 week.
Freezer
Freeze for up to 3 months.
Wrap tightly in plastic wrap and foil.
General Information
Cream cheese pound cake originated in Southern kitchens as a richer variation of traditional pound cake. Adding cream cheese creates a finer crumb and extra moisture, while coconut gives this version a sweet tropical twist that feels both nostalgic and special.
Frequently Asked Questions
Can I use unsweetened coconut?
Yes, although the cake will be slightly less sweet.
Can I freeze this cake?
Absolutely.
Why is my pound cake dense?
Overmixing can create a heavier texture.
Can I make it in loaf pans?
Yes. Divide between two 9×5-inch loaf pans.
Does it really taste better the next day?
Yes. The coconut flavor deepens overnight.
Can I skip the glaze?
Certainly. The cake is delicious on its own.
Conclusion
This Coconut Cream Cheese Pound Cake is rich, buttery, incredibly moist, and bursting with sweet coconut flavor. Thanks to the cream cheese, every slice stays tender for days, and the coconut flavor becomes even more pronounced overnight.
It’s one of those comforting cakes that never goes out of style and always earns requests for the recipe.
Interactive Elements
Have you baked this Coconut Cream Cheese Pound Cake?
Leave a review and comment below. I’d love to hear how it turned out and any delicious additions you tried.
Don’t forget to share your photos on Pinterest:
Nutritional Information
| Nutrient | Per Slice |
|---|---|
| Calories | 420 |
| Carbohydrates | 48g |
| Protein | 5g |
| Fat | 24g |
| Saturated Fat | 15g |
| Unsaturated Fat | 7g |
| Trans Fat | 0g |
| Cholesterol | 115mg |
| Sodium | 180mg |
| Fiber | 1g |
| Sugar | 32g |
Incredible Coconut Cream Cheese Pound Cake – 12 Moist & Buttery Slices
- Total Time: 1 hour 40 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This Coconut Cream Cheese Pound Cake is rich, buttery, and incredibly moist with sweet coconut flavor in every bite. Made with cream cheese for an ultra-tender crumb, this old-fashioned pound cake becomes even more delicious the next day as the coconut flavor deepens and the texture stays soft and velvety.
Ingredients
For the Cake:
1 cup (226 g) unsalted butter, softened
8 ounces (226 g) cream cheese, softened
2 cups (400 g) granulated sugar
6 large eggs, room temperature
3 cups (360 g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup (85 g) sweetened shredded coconut
1/4 cup (60 ml) whole milk
Optional Coconut Glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon coconut extract
2 tablespoons toasted coconut for garnish
Instructions
1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or two 9×5-inch loaf pans.
2. In a large mixing bowl, beat the butter and cream cheese until smooth and fluffy, about 3 minutes.
3. Gradually add the granulated sugar and beat for another 3 to 4 minutes until light and creamy.
4. Add the eggs one at a time, beating well after each addition.
5. In a separate bowl whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined.
7. Mix in the vanilla extract, coconut extract, whole milk, and shredded coconut until evenly incorporated.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 75 to 85 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
11. For the glaze, whisk together powdered sugar, milk, and coconut extract until smooth.
12. Drizzle the glaze over the cooled cake and sprinkle with toasted coconut before serving.
Notes
Room temperature ingredients create the smoothest batter and best texture.
Avoid overmixing once the flour is added to keep the cake tender.
The cake tastes even better the next day as the coconut flavor becomes more pronounced.
Toast the coconut garnish for extra flavor and crunch.
Store tightly covered to maintain moisture for several days.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
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Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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