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 coconut cream cheese pound cake is a crowd-pleaser!
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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!
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Coconut Cream Cheese Pound Cake?
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 make it stand out as a treat for any occasion. Plus, it’s simple to make with ingredients you likely have in your kitchen.
Ingredients Notes
- 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.
How To Make This Coconut Cream Cheese Pound Cake:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: If you’d like, top with a frosting or glaze of your choice, and serve this decadent pound cake to your loved ones!
Once the cake has cooled completely, you can spoon your glaze right over the top for a classic, luscious finish. If you prefer a bit more control (and fewer drips on the counter), try spooning the glaze into a disposable piping bag, snipping off the tip, and drizzling away to your heart’s content. Either way, the result is a showstopper, ready to be sliced and shared.
How To Glaze Your Coconut Cream Cheese Pound Cake?
When it comes to glazing your pound or bundt cake, there’s no one “right” way—just pick the method that fits your mood (and your kitchen tools!).
- Classic Spoon-Over: Simply spoon the glaze directly over the cooled cake. Let it flow naturally down the sides and into those beautiful Bundt cake crevices.
- Ziplock Piping Bag: For a more controlled drizzle, pour your glaze into a ziplock bag, snip off a tiny corner, and gently squeeze it over the cake in zigzags or swirls.
- Disposable Piping Bag: If you have a piping bag handy, fill it up and pipe the glaze for neat, decorative lines.
All of these options work beautifully. Choose whichever makes you happy—or let the kids help. Just drizzle, slice, and get ready to enjoy!
How To Adjust the Consistency of Your Coconut Glaze
Getting the right glaze texture is easy. If your coconut glaze seems too thin, simply add a bit more powdered sugar. And if it ends up a bit too thick, just stir in a small splash of milk, go slowly, a teaspoon at a time—until it reaches your preferred drizzle-ability. The goal is a smooth, pourable glaze that glides over the cake but doesn’t run right off. Taste and adjust as needed. You’ll have a glossy coconut finish perfect for your pound cake in no time!
How To Make a Simple Coconut Glaze
To finish off your coconut cream cheese pound cake with a flourish, you’ll want a luscious coconut glaze. It’s as easy as mixing together confectioners’ sugar, a splash of milk, a pinch of salt, and a little coconut extract.
- Begin by whisking 1 cup of confectioners’ sugar with about 2-3 tablespoons of milk (start with less—add as needed).
- Stir in a pinch of salt and around ½ teaspoon of coconut extract, or adjust to your preferred intensity.
If you love a thicker glaze, add more confectioners’ sugar until you reach your desired consistency. For a thinner drizzle, simply add a touch more milk. Once mixed, you can spoon the glaze directly over the cooled cake or pour it into a Ziploc bag, snip off the corner, and drizzle away for a decorative touch.
The coconut glaze brings extra moisture, a sweet finish, and that unmistakably tropical aroma. It’s a simple step that makes every slice feel a bit more indulgent.
Pro 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!
Storage Options
- Room Temperature: Store the cake tightly wrapped in plastic wrap or in an airtight container for up to 3 days. It actually tastes even better the next day as the flavors settle.
- Refrigerator: If your kitchen runs warm, keep the cake in the fridge for up to 5 days. Let slices sit at room temperature for about 20 minutes before serving so the texture softens nicely.
- Freezer: Wrap individual slices or the whole cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge or a few hours on the counter.
Pro tip: freezing slices separately is a lifesaver for those late-night coconut cravings.
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Variations and Substitutions
- Extra Coconut Flavor: Replace part of the sugar with coconut sugar or add a tablespoon of coconut cream to the batter for an even deeper coconut taste.
- No Shortening Option: You can swap the shortening with the same amount of butter for a fully butter-based cake. The texture will be slightly softer but still delicious.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend that contains xanthan gum to keep the structure of the cake stable.
- Add a Glaze: A simple glaze made with powdered sugar and coconut milk adds extra sweetness and makes the cake look bakery-worthy.
- Toasted Coconut Topping: Sprinkle toasted coconut flakes on top of the glaze for a slightly crunchy texture and beautiful finish.
- Nut-Free Option: Simply skip the almond extract and increase the coconut extract slightly.
What to Serve with Coconut Cream Cheese Pound Cake
This coconut cream cheese pound cake is rich, so pairing it with something light or slightly tangy really makes each bite shine.
- Fresh Berries – strawberries, raspberries, or blueberries balance the sweetness.
- Whipped Cream – light, fluffy, and always a classic choice.
- Vanilla Ice Cream – melts into the cake and makes it feel extra indulgent.
- Pineapple Compote – adds a tropical twist that works perfectly with coconut.
- Coffee or Espresso – cuts through the richness and makes it feel like a cozy café moment.
- Lemon Curd – a little citrus brightness pairs beautifully with the creamy texture.
Frequently Asked Questions:
Can I make this Coconut Cream Cheese Pound Cake ahead of time?
Yes! This coconut cream cheese pound 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.
To thaw, I like to move the cake (still wrapped) from the freezer to the refrigerator the day before I need it. The next morning, transfer it to the kitchen counter and let it come to room temperature before unwrapping and serving. This helps preserve the cake’s wonderful texture and ensures the flavors shine through—just like it was freshly baked.
Can you freeze individual slices of pound cake?
Absolutely! If you want to enjoy your Coconut Cream Cheese Pound Cake one slice at a time, you can easily freeze individual pieces. After the cake has cooled completely, slice it into portions. Wrap each slice snugly in plastic wrap, then place them in a resealable freezer bag or airtight container. They’ll keep well in the freezer for up to three months.
When you’re ready for a treat, just take out as many slices as you need. Let them thaw—still wrapped—either overnight in the fridge or at room temperature for a couple of hours. This way, you can satisfy your coconut cravings whenever they strike, no need to defrost the entire cake!
Can I use unsweetened coconut flakes instead of sweetened?
You can. But keep in mind. Those 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 prevent the cake from sticking. Make sure to grease your Bundt. Or a 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. Let the cake cool. For 20 minutes. Before inverting it onto a serving tray. Also helps it release more easily.
More Coconut Cakes to Love
If you can’t get enough coconut, you’re in for a treat, because there’s a whole world of coconut cake creations out there waiting to delight your taste buds. Here are a few irresistible ideas when you’re ready for something new:
- Coconut Pecan Pound Cake: For a nutty twist, try adding toasted pecans for a subtle crunch in every bite.
- Coconut Cream Layer Cake: Light, fluffy layers filled with coconut pastry cream and topped with a cloud of whipped frosting.
- Pina Colada Cake: Pineapple and coconut join forces for a vacation-in-a-slice experience.
- Coconut Velvet Cake: Dreamy soft, like red velvet but with a coconut kick.
- Classic Italian Cream Cake: Loaded with coconut and pecans, then frosted with tangy cream cheese icing.
- Carrot Coconut Cake: The cozy spices of carrot cake meet the sweetness of coconut for a perfect pairing.
Hungry for more? Take a peek at your favorite recipe collection or try mixing and matching, there’s a coconut cake for every mood! later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
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
Nutrition
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!
