Intro

There’s something magical about the aroma of a pound cake baking in the oven—it fills the entire house with a sweet, comforting scent that makes you feel instantly at home. That’s exactly what happens with this Coconut Cream Cheese Pound Cake Recipe.

I remember the first time I baked it: the buttery richness mingled with the subtle coconut aroma had my family hovering around the kitchen, forks in hand, long before it cooled. With every bite, the cake is dense, moist, and luxuriously tender, thanks to the cream cheese, while a hint of coconut makes it feel like a tropical escape.

What is Coconut Cream Cheese Pound Cake?

A classic Coconut Cream Cheese Pound Cake is a variation of traditional pound cake where cream cheese is added to the batter, creating a moist, velvety texture. The addition of coconut—either shredded, toasted, or extract—gives the cake a light tropical flavor that balances the rich sweetness.

Unlike light and fluffy cakes, this pound cake is dense yet tender, making each slice feel indulgent. Perfect for afternoon tea, brunch, or as a dessert centerpiece, it pairs beautifully with fresh berries or a drizzle of coconut glaze.

Equipment List

Large mixing bowl
Electric mixer or stand mixer
Measuring cups and spoons
Rubber spatula
9×5-inch loaf pan (or Bundt pan for a twist)
Cooling rack
Parchment paper (optional, for easy release)
Wire whisk

Ingredients

8 ounces cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
3 cups granulated sugar
6 large eggs, at room temperature
2 teaspoons vanilla extract
1 teaspoon coconut extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup shredded sweetened coconut
1/2 cup coconut milk or whole milk
Optional: toasted coconut for garnish

Instructions

Step 1: Prep the Pan and Oven

Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper. This ensures your Coconut Cream Cheese Pound Cake releases beautifully after baking.

Step 2: Cream Butter and Cream Cheese

In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. The mixture should be fluffy and pale in color, a signal of a rich, tender cake to come.

Step 3: Add Sugar Gradually

Add the sugar slowly, beating continuously until light and airy. This step is crucial: it incorporates air, ensuring your pound cake isn’t overly dense while still keeping that signature richness.

Step 4: Incorporate Eggs One by One

Add the eggs individually, beating well after each addition. This helps the batter maintain structure and prevents curdling, giving the cake a smooth, velvety texture.

Step 5: Mix in Extracts

Stir in the vanilla and coconut extracts. These two simple additions elevate the flavor, infusing the batter with a warm, tropical aroma that’s unmistakable when the cake bakes.

Step 6: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry mixture into the wet ingredients, alternating with coconut milk. This ensures even mixing without overworking the batter.

Step 7: Fold in Coconut

Gently fold in the shredded coconut, distributing it evenly throughout the batter. You’ll see flecks of coconut in every bite, adding both flavor and texture.

Step 8: Transfer to Pan and Bake

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake at 325°F (163°C) for 75–85 minutes, or until a toothpick inserted in the center comes out clean. The cake should have a golden crust and a moist interior.

Step 9: Cool and Garnish

Let the cake cool in the pan for 15 minutes before transferring it to a wire rack. Optional: sprinkle toasted coconut on top for added texture and a professional finish.

Step 10: Slice and Serve

Slice the cake into thick, satisfying pieces. Serve plain, with a dollop of whipped cream, or with fresh berries. Each bite is a tender, coconut-infused delight.

Tips and Tricks

Always use room-temperature eggs and cream cheese to ensure a smooth batter.
For extra coconut flavor, lightly toast shredded coconut before folding it into the batter.
Avoid overmixing once flour is added; it can make the cake tough.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheat slices briefly in the microwave for that freshly-baked taste.

FAQs

Q: Can I use a Bundt pan instead of a loaf pan?
A: Absolutely! Reduce the baking time slightly and check doneness with a toothpick.

Q: Can I substitute coconut milk with regular milk?
A: Yes, whole milk works fine, but coconut milk enhances the flavor.

Q: How long does this pound cake stay fresh?
A: Properly stored, it stays fresh for up to 3 days at room temperature and up to a week refrigerated.

Q: Can I make this cake gluten-free?
A: Substitute the all-purpose flour with a 1:1 gluten-free flour blend and keep the other ingredients the same.

Q: Can I add mix-ins like chocolate chips?
A: Yes, fold in 1 cup of chocolate chips or macadamia nuts for an extra treat.

Serving Suggestions

Slice and serve with fresh mango or pineapple for a tropical theme.
Drizzle with a light coconut glaze for added sweetness.
Pair with coffee or tea for a perfect afternoon treat.

This homemade Coconut Cream Cheese Pound Cake Recipe is a must-try for any cake lover. Its dense, tender crumb, rich cream cheese flavor, and subtle coconut aroma make it a standout dessert that will impress friends and family alike.