Easy Coconut Cream Cheese Pound Cake – This Easy Coconut Cream Cheese Pound Cake. Is a rich, moist, and flavorful dessert. Perfect for coconut lovers! With creamy butter, a touch of almond extract, and sweetened coconut flakes. This Southern-inspired cake. Delivers the ultimate slice of indulgence. The smoothness of cream cheese. Paired with coconut. Creates a decadent combination. That’s sure to become. A family favorite. Whether for a special occasion. Or a weekend treat. This cake is a crowd-pleaser!
The first time I made this coconut cream cheese pound cake. It was a hit with my family! My husband has always been a fan of coconut desserts. And this one quickly topped his list. It’s such a comforting. And flavorful dessert. And the coconut aroma. That fills the house. While it bakes is just irresistible. Our kids loved it too. Especially with a drizzle of sweet glaze on top. Now, it’s a go-to dessert. Whenever we want something truly special!
What makes this Easy Coconut Cream Cheese Pound Cake truly special?
What sets this recipe apart? Is the combination of cream cheese. And coconut. Which adds richness. And a slight tanginess. To balance the sweet coconut flakes. The cream cheese also makes the cake exceptionally moist. While the coconut. Gives it a delightful texture. Unlike a traditional pound cake. This version has tropical flavors. That makes it stand out. As a treat for any occasion. Plus, it’s simple to make. With ingredients you likely have in your kitchen.
What You Need To Make This Easy Coconut Cream Cheese Pound Cake Recipe?
Butter: You can use either salted. Or unsalted butter. Depending on your preference. It helps create a tender. And rich texture.
Vegetable Shortening: Provides additional moisture. Helping the cake. Achieve its signature pound cake density.
Cream Cheese: Adds a velvety texture. And slight tang. Avoid using low-fat or fat-free versions. For the best results.
Coconut Extract & Almond Extract: These extracts bring out the true coconut. And almond flavors. Which blend perfectly. With the other ingredients.
Sweetened Coconut Flakes: Make sure to pulse these a few times. In a food processor. For a finer texture. Adding just the right amount of sweetness. And chewiness to the cake.
Steps To Make Easy Coconut Cream Cheese Pound Cake:
Step 1: Preheat & Prep: Start by preheating your oven. To 325°F. Grease a 10-inch Bundt. Or tube pan. Generously with vegetable shortening. And instead of flour. You can sprinkle sugar. For a lovely crust. Alternatively, use Wilton Cake Release for ease.
Step 2: Mix Batter: In a stand mixer. Cream together the butter, shortening, and sugar. Until the mixture is light. And fluffy. Don’t forget to pause. And scrape down. The sides of the bowl. To make sure everything blends evenly. Next, add in the cream cheese. And beat. Until everything is smooth. And well-combined.
Step 3: Add Eggs & Flour: Now, it’s time. To incorporate the eggs. And flour. Add the eggs one at a time. Alternating with the flour. Start and finish with the flour. Mixing gently. Again, scrape down the sides. To ensure a consistent mixture.
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Step 4: Flavor Boost: Blend in the coconut. And almond extracts. Which will give the cake. Its distinct tropical aroma. And taste. Then, stir in the finely pulsed coconut flakes. To evenly distribute them. Throughout the batter.
Step 5: Bake It Up: Pour the batter. Into your prepared pan. And place it on a baking sheet (this helps avoid spills. In the oven). Bake at 325°F. For about 85 to 90 minutes. Or until a wooden skewer inserted. Into the thickest part of the cake. Comes out clean. Or with a few dry crumbs.
Step 6: Cool Down: Once baked. Let the cake cool in the pan. On a wire rack. For about 20 minutes. Then, carefully invert the cake. Onto your serving tray.
Step 7: Serve: If you’d like. Top with a frosting. Or glaze of your choice. And serve this decadent pound cake. To your loved ones!
Tip:
For an even richer coconut flavor. Toast some extra coconut flakes in the oven. And sprinkle them. Over the top of your cake. Right after it comes out of the oven. The heat will make the toasted coconut adhere. Adding a crunchy texture. And even more coconut flavor. To make sure your cake stays moist. Keep it covered. Or wrapped well in plastic wrap after cooling. You can even make it a day ahead. And it will taste just as fresh. If not better. As the flavors deepen overnight!
Frequently Asked Questions:
Can I make this Coconut Cream Cheese Pound Cake ahead of time?
Yes! This cake actually gets better. After a day or two. As the flavors have more time to develop. You can bake the cake ahead of time. And store it tightly wrapped. At room temperature. For up to 3 days. If you want to keep it longer. Wrap it well. And freeze it for up to 3 months. Just be sure to let it thaw completely before serving.
Can I use unsweetened coconut flakes instead of sweetened?
You can. But keep in mind. That unsweetened coconut flakes. Will change the flavor profile slightly. Making the cake a bit less sweet. If you prefer a less sweet cake. Feel free to use unsweetened coconut. You may want to add an extra tablespoon of sugar. To balance it out. But it’s entirely up to your taste preferences!
How can I prevent my pound cake from sticking to the pan?
A well-greased and floured pan is key. To preventing the cake from sticking. Make sure to grease your Bundt. Or tube pan with solid shortening. Then dust it with either sugar or flour. If you want to avoid flour. Use a baking spray. With flour included. Or Wilton Cake Release. Letting the cake cool. For 20 minutes. Before inverting it onto a serving tray. Also helps it release more easily.
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Planning to try this recipe soon? Pin it for a quick find later!
Easy Coconut Cream Cheese Pound Cake
Ingredients
- 1 c butter softened (you can use salted or unsalted based on your preference)
- 1/2 c vegetable shortening solid
- 3 c granulated sugar
- 3 c all-purpose flour sifted and accurately measured
- 1 8 oz package cream cheese (full-fat recommended, avoid low-fat or fat-free)
- 1 tbsp coconut extract
- 1 tsp almond extract
- 6 extra-large eggs or use 7 large eggs
- 1 c sweetened coconut flakes pulsed in a food processor 4-5 times to break them down
Instructions
- Preheat your oven to 325°F. Grease a 10-inch Bundt or tube pan (12-cup capacity). With solid vegetable shortening. And lightly coat. With sugar or flour. Alternatively, you can use a non-stick baking spray like Wilton Cake Release.
- In a stand mixer. Cream the butter. With shortening, and sugar together. Until light and fluffy. Pause to scrape down. The sides of the bowl. Add the cream cheese. And continue mixing. Until the mixture becomes smooth. And fluffy. Scrape down the sides again. To ensure everything. Is fully incorporated.
- Add the eggs one at a time. Alternating with the flour. Beginning and ending with the flour. After each addition. Scrape the sides of the bowl. To blend everything evenly.
- Mix in the coconut. And almond extracts. Until combined.
- Gently fold in the sweetened coconut flakes.
- Pour the batter. Into the prepared pan. Set the pan on a baking sheet. For added stability. And place in the oven.
- Bake at 325°F. For 85 to 90 minutes. To check for doneness. Insert a skewer or toothpick. Into the thickest part of the cake. If it comes out clean. Or with dry crumbs. The cake is done.
- Let the cake cool. In the pan. On a wire rack for 20 minutes. Then carefully invert it. Onto a serving tray.
- Frost if desired. Then slice. And enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
