Coconut Cream Cheese Pound Cake Recipe

If you are on the hunt for a cake that combines the rich creaminess of cream cheese with the tropical charm of coconut, look no further than this Coconut Cream Cheese Pound Cake Recipe. It’s a luscious, moist pound cake that perfectly balances the dense, buttery texture you love with the subtle sweetness and fragrant hint of coconut that makes every bite feel like a mini-vacation. Whether you’re an experienced baker or just starting out, this recipe is a delightful crowd-pleaser that fills your kitchen with an irresistible aroma and delivers a slice of heaven on your plate.

Ingredients You’ll Need

The magic behind this Coconut Cream Cheese Pound Cake Recipe comes down to a few simple, well-chosen ingredients that bring richness, flavor, and the perfect texture together. Each component plays a crucial role in creating a cake that is both tender and flavorful.

• 1 cup unsalted butter, softened: Provides a creamy base and buttery richness essential for that classic pound cake texture.
• 8 oz cream cheese, softened: Adds moisture and a slight tang that balances the sweetness beautifully.
• 3 cups all-purpose flour: The structural backbone of the cake, giving it that dense and satisfying crumb.
• 1 1/2 cups sugar: Sweetens the cake while helping achieve a tender crumb and golden crust.
• 1/4 cup coconut milk: Infuses subtle coconut flavor and enhances moisture for the perfect softness.
• 1 tsp vanilla extract: Brings a warm, fragrant depth that complements the coconut wonderfully.
• 1/2 tsp baking powder: Gives the cake a delicate lift without compromising the dense pound cake feel.
• 1/4 tsp salt: Balances the sweetness and rounds out the flavors.
• 5 large eggs: Essential for richness, moisture, and binding all ingredients together.
• 1/2 cup shredded coconut: Adds texture, burst of coconut flavor, and a delightful chew in every bite.

How to Make Coconut Cream Cheese Pound Cake Recipe

Step 1: Preheat the Oven and Prepare Your Pan

Start by preheating your oven to 350°F (175°C). This gives the oven enough time to reach the ideal temperature while you prepare your batter. Grease a 9×5-inch loaf pan thoroughly to make sure your cake releases effortlessly once baked. Trust me, properly greasing the pan is a small step that makes a big difference in presentation.

Step 2: Cream the Butter and Cream Cheese

In a large bowl, beat the softened butter and cream cheese together until the mixture is light, fluffy, and velvety smooth. This process incorporates air, which is crucial for a tender crumb, and ensures that the cake won’t be heavy or dense but moist and airy instead.

Step 3: Add the Sugar and Beat Until Creamy

Gradually add the sugar to your buttery base while continuing to beat. This step will make the batter silky smooth and help the sugar dissolve evenly, ensuring each bite is perfectly sweet without any graininess.

Step 4: Incorporate the Eggs One at a Time

Add the eggs individually, mixing well after each addition to achieve a consistent batter. Eggs add structure and richness, and by adding them slowly, you prevent the batter from curdling, keeping everything silky and smooth.

Step 5: Whisk Together the Dry Ingredients

In a separate bowl, combine the all-purpose flour, baking powder, and salt. Whisking the dry ingredients ensures even distribution of the leavening agent and salt, which are key for proper rising and balanced flavor.

Step 6: Alternate Adding Dry Ingredients and Coconut Milk

Gradually add the flour mixture to the wet mixture, alternating with the coconut milk. This technique helps maintain a tender texture by preventing overmixing. Mix just until combined—the less you mix at this stage, the fluffier your pound cake will be.

Step 7: Stir in Vanilla Extract and Shredded Coconut

Fold in the vanilla extract and shredded coconut gently, allowing the flavors to meld. The coconut adds a beautiful texture contrast, while the vanilla lends warmth and depth to the overall flavor profile.

Step 8: Bake Your Cake

Pour the batter evenly into your prepared loaf pan. Bake for 60 to 70 minutes, but start checking at 60 minutes by inserting a toothpick in the center. When it comes out clean or with just a few moist crumbs, your cake is perfectly baked.

Step 9: Cool Before Serving

Let the cake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool fully. This helps the cake finish cooking and prevents it from becoming soggy. Cooling completely also makes slicing easier and cleaner.

How to Serve Coconut Cream Cheese Pound Cake Recipe

Garnishes

A sprinkle of toasted shredded coconut on top adds a lovely crunch and more coconut flavor, enhancing the visual appeal and texture. You can also dust the cake lightly with powdered sugar for a subtle sweet finish that makes every slice look inviting.

Side Dishes

Pair this cake with fresh tropical fruits like mango, pineapple, or kiwi to complement its coconut undertones perfectly. For something richer, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream for indulgent creaminess.

Creative Ways to Present

Try slicing the cake and arranging it with a drizzle of coconut caramel sauce or a spoonful of passion fruit curd for an exotic twist. You can also serve individual slices with a small cup of coconut-flavored coffee or tea for a cozy, café-inspired treat.

Make Ahead and Storage

Storing Leftovers

Wrap your Coconut Cream Cheese Pound Cake Recipe tightly in plastic wrap or store in an airtight container at room temperature for up to three days. This keeps it moist and fresh, ready for any occasion or snack time.

Freezing

If you want to keep the cake longer, freezing is a great option. Slice the cake before freezing and wrap each slice individually in plastic wrap, then place them in a freezer-safe bag. The cake will freeze well for up to three months without losing flavor or texture.

Reheating

To enjoy your cake fresh from frozen, thaw slices at room temperature or gently warm them in a microwave for about 15 seconds. This brings back the moist, tender crumb and enhances the coconut aroma beautifully.

FAQs

Can I use canned coconut milk instead of fresh?

Absolutely! Canned coconut milk is perfect for this recipe as it’s rich and creamy, contributing wonderful moisture and coconut flavor. Just make sure to stir it well before measuring to mix any separated cream and liquid.

Is it necessary to use cream cheese in the pound cake?

Yes, cream cheese is a star ingredient in this recipe. It provides moisture, richness, and a slight tang that sets this pound cake apart from traditional recipes. Skipping it would change the texture and flavor significantly.

How do I know when the cake is done baking?

The best way is to insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Ovens vary, so start checking at 60 minutes to avoid overbaking.

Can I substitute shredded coconut with coconut flakes?

You can, but shredded coconut is finer and blends better into the batter, while flakes provide a chunkier texture. If using flakes, consider toasting them first for extra flavor and a nice crunch.

What makes this Coconut Cream Cheese Pound Cake Recipe better than other pound cakes?

It’s the combination of cream cheese and coconut milk that creates a moist, tender crumb with rich flavor that feels both decadent and refreshing. This recipe balances classic richness with tropical brightness, making it unique and incredibly satisfying.

Final Thoughts

I cannot recommend this Coconut Cream Cheese Pound Cake Recipe enough for anyone who loves a rich and flavorful dessert that’s simple to make yet incredibly impressive. Every slice delivers buttery goodness with a delightful coconut twist that feels like a special treat. So go ahead, bake this cake and treat yourself and your loved ones to something truly wonderful!

Print