Coconut Cream Cheese Pound Cake
This Coconut Cream Cheese Pound Cake recipe is crazy delicious. Dense and buttery this pound cake is topped simply with a sprinkle of powdered sugar then served with whipped cream and berries. This rich, dense, buttery cake is dessert perfection.
Of all the pound cakes I’ve made and shared with you, I had not even thought about a Coconut Pound Cake until this spring when two different readers asked about one. They both wanted a Coconut Pound Cake for Easter.
After a busy Track season, Boy Scouts campouts, and birthday celebrations I finally got to test and perfect this Coconut Cream Cheese Pound Cake.
My most favorite recipe to make is pound cakes. I’ve made hundreds and shared over 30 with you. (You can find the recipes here, Pound Cake Series.) I do recommend you read How to Bake the Perfect Pound Cake as well as How to Calibrate your Oven to get the very best results for your pound cake baking.
Coconut Cream Cheese Pound Cake is a soft, sweet pound cake with coconut throughout. It’s everything a perfect pound cake should be!
I feel like I have pretty much killed coconut lately. Like seriously.
In the past few weeks I have made so many desserts with coconut…Toasted Coconut Banana Bread, Crispy Coconut Chicken Strips, Frozen Sangria (yep), and Pineapple Cookies. I don’t know if it’s the warm temperatures that just have me in the tropical mood, but I’m coconut crazy!
But let me just tell you…this pound cake is ridiculous. Like you should make it as soon as you can.
The cream cheese and the butter make this rich, without being “too” rich. You might not believe me, but it’s a true story I’m telling.
If you eat this the day you make it, it’s fluffy and light. If you eat it the next day it becomes a bit more dense, but gets extra moist (ugh sorry) and even better!
This has become my summer cake, because it’s sweet and soft, but you can also eat this with your hands. I mean cake with your hands? I’m all in.
INGREDIENTS:
INSTRUCTIONS:
Of all the pound cakes I’ve made and shared with you, I had not even thought about a Coconut Pound Cake until this spring when two different readers asked about one. They both wanted a Coconut Pound Cake for Easter.
After a busy Track season, Boy Scouts campouts, and birthday celebrations I finally got to test and perfect this Coconut Cream Cheese Pound Cake.
My most favorite recipe to make is pound cakes. I’ve made hundreds and shared over 30 with you. (You can find the recipes here, Pound Cake Series.) I do recommend you read How to Bake the Perfect Pound Cake as well as How to Calibrate your Oven to get the very best results for your pound cake baking.
Coconut Cream Cheese Pound Cake is a soft, sweet pound cake with coconut throughout. It’s everything a perfect pound cake should be!
I feel like I have pretty much killed coconut lately. Like seriously.
In the past few weeks I have made so many desserts with coconut…Toasted Coconut Banana Bread, Crispy Coconut Chicken Strips, Frozen Sangria (yep), and Pineapple Cookies. I don’t know if it’s the warm temperatures that just have me in the tropical mood, but I’m coconut crazy!
But let me just tell you…this pound cake is ridiculous. Like you should make it as soon as you can.
The cream cheese and the butter make this rich, without being “too” rich. You might not believe me, but it’s a true story I’m telling.
If you eat this the day you make it, it’s fluffy and light. If you eat it the next day it becomes a bit more dense, but gets extra moist (ugh sorry) and even better!
This has become my summer cake, because it’s sweet and soft, but you can also eat this with your hands. I mean cake with your hands? I’m all in.
INGREDIENTS:
- 1/2 cup butter, room temperature
- 1/2 cup shortening, room temperature
- 1 (8-oz) package cream cheese, room temperature
- 3 cups sugar
- 6 eggs
- 1 tsp coconut flavoring
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 (7-oz) package sweetened coconut flakes
INSTRUCTIONS:
- Preheat oven to 325ºF. Grease and flour a 10-inch tube pan. Set aside.
- In the bowl of an electric mixer, beat together butter, shortening and cream cheese.
- Gradually add sugar, mixing until fluffy, about 5 minutes.
- Add eggs, one at a time, beating just until yolk disappears. Add coconut flavoring and vanilla extract.
- Combine flour, baking soda and salt. Gradually add flour mixture to batter, mix just until blended.
- Stir in coconut. Pour batter into prepared pan.
- Bake for 1-1/2 hours. Remove from oven and cool in pan for 15 minutes before removing from pan.