Coconut Cream Cheese Pound Cake Recipe
This Coconut Cream Cheese Pound Cake Recipe is dense, moist, and rich, with tender cream cheese and a tropical coconut flavor. Perfect for brunch, dessert, or tea time treats!
Equipment
- Large mixing bowl
- Electric mixer or stand mixer
- Measuring cups and spoons.
- Rubber spatula
- 9x5-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 unsalted butter softened
- 3 cups granulated sugar
- 6 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup shredded sweetened coconut
- 0.5 cup coconut milk or whole milk
- Optional: toasted coconut for garnish
Instructions
Prep Pan and Oven
- Preheat your oven to 325°F (163°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal of your Coconut Cream Cheese Pound Cake.
Cream Butter and Cream Cheese
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy, ensuring the mixture is pale and fluffy for a rich, tender cake.
Add Sugar
- Add the sugar gradually, beating continuously until light and airy. This step incorporates air, keeping your Coconut Cream Cheese Pound Cake moist yet structured.
Incorporate Eggs
- Add eggs one at a time, beating well after each addition. This ensures a smooth, velvety batter without curdling and maintains the cake’s dense, tender texture.
Add Extracts
- Stir in the vanilla and coconut extracts, infusing the batter with a warm, tropical aroma that makes this classic Coconut Cream Cheese Pound Cake irresistible.
Combine Dry Ingredients
- Whisk together flour, baking powder, and salt in a separate bowl. Gradually fold the dry mixture into the wet ingredients, alternating with coconut milk to maintain a smooth batter.
Fold in Coconut
- Gently fold in the shredded coconut, distributing it evenly throughout the batter so every slice of the Coconut Cream Cheese Pound Cake has delightful coconut flavor and texture.
Transfer to Pan and Bake
- Pour batter into the prepared loaf pan, smoothing the top with a spatula. Bake at 325°F (163°C) for 75–85 minutes until a toothpick comes out clean, with a golden crust.
Cool and Garnish
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack. Optionally sprinkle toasted coconut on top for a professional, textured finish.
Slice and Serve
- Slice into thick, satisfying pieces. Serve plain, with whipped cream, or fresh berries for a tropical twist, and enjoy each dense, tender, coconut-infused bite.
Notes
- Use room-temperature cream cheese and eggs for a smooth batter
- Toast coconut for enhanced flavor
- Do not overmix after adding flour
- Store in airtight container at room temperature for up to 3 days, or refrigerate up to a week
- Reheat slices briefly for a fresh-baked taste