The Coconut Cream Cheese Pound Cake is a decadent treat that balances rich creaminess with a hint of tropical flair. Its velvety texture, achieved through the perfect blend of cream cheese and butter, melts in your mouth with every bite. The subtle sweetness of coconut adds a delightful twist, making it a dessert that feels both indulgent and refreshing. Ready in just over two hours, this cake is surprisingly simple to prepare yet yields a result that feels truly special.
With a golden crust and a moist interior, this pound cake is a feast for the senses. The aroma of toasted coconut wafts through your kitchen as it bakes, promising a slice of pure comfort. Whether served with a cup of coffee or enjoyed on its own, it’s a dessert that’s sure to impress. This recipe is a perfect balance of elegance and ease, offering a homemade treat that’s as satisfying to make as it is to eat.
Ingredients for Coconut Cream Cheese Pound Cake
- 1 cup (8oz/225g) butter (softened to room temperature)
- 1 cup (8oz/225g) cream cheese (softened to room temperature)
- 3 cups (24oz/675g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (or substitute with almond extract for a different flavor)
- 6 large eggs (room temperature)
- 3 cups (15oz/426g) all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 ½ cups (4½oz/128g) unsweetened shredded coconut
- Powdered sugar (for dusting before serving)
Step-by-Step Instructions
- Preheat the oven to 325°F (165°C). Generously butter and flour a large, 12-cup bundt pan to prevent sticking.
- In a large mixing bowl, beat the butter, cream cheese, and sugar with an electric mixer on medium speed for 5 minutes, until light and fluffy.
- Add the vanilla and coconut extracts and mix until combined. Then, add the eggs one at a time, beating well after each addition until fully incorporated.
- In a separate small bowl, whisk together the flour, salt, and baking soda. Gradually add this dry mixture to the butter mixture, stirring until just combined.
- Fold in the shredded coconut gently until evenly distributed throughout the batter.
- Spread the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
- Bake for 1 ½ hours, or until a wooden skewer inserted into the center of the cake comes out clean. (This is a large cake, so baking time may vary slightly.)
- Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
- Once cooled, dust the cake with powdered sugar before serving. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Coconut Cream Cheese Pound Cake with a drizzle of coconut glaze made from powdered sugar, coconut milk, and a splash of vanilla extract. For a fruity twist, serve with a side of mango or pineapple compote. If you’re feeling indulgent, a dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with this rich cake.
Storage and Reheating Tips
Store your cake in an airtight container at room temperature for up to 3 days, or freeze slices wrapped in plastic wrap and foil for up to 2 months. To refresh, let frozen slices thaw at room temperature or warm them in the microwave for 10-15 seconds. For a crispier edge, pop them in a toaster oven for a few minutes.
Recipe Variations to Try
Swap the unsweetened shredded coconut for toasted coconut for a nuttier flavor. You can also add chopped macadamia nuts or white chocolate chips for extra texture. For a tropical twist, fold in dried pineapple pieces or a splash of rum extract.
Equipment Guidance for Success
Use a 12-cup bundt pan for this recipe to ensure the cake bakes evenly. If you don’t have one, a 10-inch tube pan works too. Make sure to butter and flour the pan thoroughly to prevent sticking. A stand mixer or hand mixer is ideal for creaming the butter and cream cheese to the perfect fluffy consistency.
Common Questions Answered
Can I use sweetened coconut instead? Yes, but reduce the sugar slightly to balance the sweetness. What if I don’t have coconut extract? Double the vanilla extract for a similar flavor profile. Why is my cake dense? Overmixing the batter or using cold ingredients can lead to a denser texture—ensure everything is at room temperature and mix just until combined.
Coconut Cream Cheese Pound Cake
Ingredients
- 1 cup butter (softened)
- 1 cup cream cheese (softened)
- 3 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 6 large eggs (room temperature)
- 3 cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 ½ cups unsweetened shredded coconut
- Powdered sugar (for serving)
Instructions
- Preheat the oven to 325°F (165°C) and butter and flour a large, 12-cup bundt pan.
- With an electric mixer beat the butter, cream cheese, and sugar for 5 minutes, until light and fluffy.
- Add the coconut extract and vanilla extract, and then the eggs, one at a time, until fully incorporated.
- In a small bowl, whisk together the flour, salt, and baking soda and gradually stir into the butter mixture.
- Finally, fold in the coconut, and then spread evenly into your prepared pan.
- Bake for about 1 ½ hours, or until a wooden skewer inserted into the center comes out clean. This is a very large cake and does take some time to bake.
- Let cool for 15 minutes in the pan before inverting onto a wire rack to cool completely. Dust with powdered sugar before serving.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
