Coconut Cream Cheese Pound Cake

Indulge in the tropical sweetness of this Coconut Cream Cheese Pound Cake, a delightful twist on a classic dessert. Featuring the rich flavors of cream cheese and coconut, this cake is dense, moist, and bursting with tropical flavor, making it a perfect treat for any occasion.

Whether you’re enjoying a slice with a cup of coffee or serving it up at a family gathering, this pound cake brings a touch of the exotic to your dessert table. Follow these simple steps to create a cake that’s sure to impress with its creamy texture and coconut goodness.


  • 1/2 cup (1 stick) butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup white granulated sugar
  • 3 eggs
  • 1 teaspoon coconut extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup flaked or shredded sweetened coconut
  • 1/4 cup milk


  1. Prepare the Oven and Pan:
  • Preheat your oven to 325°F (163°C). Generously spray a 9 x 5-inch loaf pan with cooking spray or line it with parchment paper for easier removal of the cake.
  1. Mix Wet Ingredients:
  • In a large mixing bowl, use an electric mixer to beat together the softened butter, cream cheese, sugar, and eggs until light and fluffy. Add the coconut extract and mix until well incorporated.
  1. Combine Dry Ingredients:
  • In a separate bowl, whisk together the flour and baking proof. Gradually add this to the creamed mixture, alternating with the milk, while continuing to beat the mixture. This will help keep the batter smooth and well-combined.
  1. Add Coconut:
  • Fold in the flaked or shredded coconut into the batter, ensuring it’s evenly distributed throughout.
  1. Bake:
  • Pour the thick batter into the prepared loaf pan. Smooth the top with a spatula.
  • Place in the preheated oven and bake for about 1 hour and 10 minutes, or until a toothpick inserted into the center of the cake comes out clean. Since oven temperatures can vary, check the cake a few minutes before the timer goes off to prevent overbaking.
  1. Cool and Serve:
  • Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  • If desired, sprinkle the top of the cake with toasted coconut for added flavor and texture. To toast coconut, spread it on a baking sheet and bake at 325°F for 6 to 7 minutes, shaking the pan occasionally to ensure even browning.

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