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.

pineapple pound cake. Cream Cheese Pound Cake — Two Step Pineapple Pound Cake

Amaretto Pound Cake. Cream Cheese Pound Cake — Two Step Pineapple Pound Cake

Table of Contents

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

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 tube pan or bundt pan needs to be at least a 12-cup pan. You can test it using water. If your pan isn’t large enough, don’t fill it with batter above 2 inches from the top. In this case, you can fill your pan not more than 2 inches from the top of the pan and use the remaining batter in cupcakes. Note your cupcakes will take less time to bake and need to be carefully removed when they’re done. Cooking time for the cupcakes will vary depending on how large they are. Start watching them at 20 minutes.

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

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

4.78 from 299 votes

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Prep Time: 15

Cook Time: 1 25

Total Time: 1 40

Servings: 16 slices

Equipment

Ingredients

1 cup butter room temperature, salted or unsalted, your preference
½ cup Crisco 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
1 teaspoon almond extract
6 extra large eggs or 7 large eggs
1 cup sweetened coconut flakes 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

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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309 Comments

Morrigan says:

09.18.24 at 3:51 pm

Any idea if a gluten free baking flour would work for this?

1. Paula says:
  
  09.18.24 at 5:08 pm
  
  I haven’t tried it personally with gf flour, but I’ve had comments on other pound cake recipes that it worked.
  
Renee says:

08.11.24 at 12:54 pm

Girl! I have made many pound cakes over the years . . . But this recipe is by far the best I’ve EVER made! So moist with that crackled sweet top we all love. Followed the recipe as written. SO good! Thank you.
It’s worthy.

1. Paula says:
  
  08.11.24 at 1:02 pm
  
  Thank you so much!!!
  
Cassaundra says:

07.26.24 at 8:50 pm

I finally made this about 4 weeks ago after having it on one of my Pinterest boards forever. AMAZING!!!!!! So incredibly moist and so delicious!!!! No frosting needed (and I do love frosting!)
Coconut and almond are two of my favorite flavors. Adore coconut so was a little skeptical about pulsing the coconut to a fine texture in the food processor. I did it anyway and very pleased that I did. I think the texture of regular coconut might have distracted me from the incredible moist, buttery texture of the cake. Instead of vanilla extract, I used about 1 tablespoon of almond extract. I didn’t have coconut extract on hand, but I found a can of coconut cream in the pantry and used 2Tablespoons of the cream floating at the top of the can. Cake lasted 2 days and I’ve been thinking about it ever since! Planning to make it again tomorrow for a get together. So excited!!!!!

1. Paula says:
  
  07.27.24 at 8:34 am
  
  I’m so happy you liked it! Thanks for commenting and rating!
  
Jessica says:

07.14.24 at 10:22 pm

Very good! The only thing I would have changed would be that since I used unsalted butter, I would have added 1/4 tsp of salt. I made this for a small party, and everyone went back for a second slice.

Karen says:

07.11.24 at 3:41 pm

What would you recommend for frosting?

1. Paula says:
  
  07.12.24 at 7:29 am
  
  I would do a cream cheese glaze:
  4 ounces cream cheese, softened
  1/4 cup butter, softened (you can use salted or unsalted)
  2 cups confectioners’ sugar
  3+ tablespoons heavy cream (enough to make it thin enough to drizzle)
  1/4 teaspoon salt (if you use unsalted butter)
  1/4 teaspoon coconut flavoring (or vanilla)
  optional, sprinkle sweetened shredded coconut over the cream cheese glaze
  
Karen says:

07.11.24 at 3:39 pm

You said frost if desired. What would you recommend for frosting?

Jan Daniels says:

06.19.24 at 10:23 am

I’m curious why the vegetable shortening in the recipe instead of all butter?

1. Paula says:
  
  06.19.24 at 2:36 pm
  
  vegetable shortening and butter are interchangeable. You can use butter if you prefer.
  
micah moore says:

05.18.24 at 2:56 pm

How long will the cake hold up if wrapped and stored in fridge?

1. Paula says:
  
  05.18.24 at 4:37 pm
  
  7 to 10 days in an airtight container. It freezes well too if you need it stored longer than that.
  
Margaret Brown says:

04.11.24 at 4:02 pm

Just popped this into the oven and almost cried because I thought I had forgot to put Baking Powder in it..well your recipe doesn’t call for it so I hope mine turns out and there is no need for baking powder 😊 Can’t wait to try it 😋🤤🥥🥥🥥 I’m a Coconut 🥥Freak lol

1. Paula says:
  
  04.11.24 at 6:01 pm
  
  I hope you love it!!
  
Chidex says:

03.26.24 at 7:01 am

Can I use coconut milk rather than coconut flakes? Please let me know. Thanks

1. Paula says:
  
  03.27.24 at 7:46 pm
  
  No, that won’t work. You can grind the flakes finely in a food processor if you don’t like the texture of flakes.