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