Coconut Cream Cheese Pound Cake Recipe

If you love coconut and crave a dessert that’s rich, moist, and deeply flavorful, Coconut Cream Cheese Pound Cake is your answer.

This cake brings together the creamy tang of cream cheese, the tropical notes of coconut, and the dense, buttery crumb classic to pound cakes—no coconut extract required.

With every slice, you get real coconut texture and a luscious, almost melt-in-your-mouth finish. Whether you’re hosting a summer brunch, a potluck, or simply treating yourself, this recipe guarantees a showstopping treat with minimal fuss and maximum flavor.

Ingredients Checklist

Start by gathering these essentials for a perfect, coconut-packed pound cake. Each ingredient has a purpose—don’t skip the cream cheese for that signature richness!

For the Pound Cake:

• 1½ cups (340g) unsalted butter, room temperature

• 8 oz (226g) full-fat cream cheese, room temperature

• 2¾ cups (550g) granulated sugar

• 6 large eggs, room temperature

• 2 teaspoons pure vanilla extract

• 1 box (3.4 oz / 96g) instant coconut cream pudding mix or vanilla pudding mix + 2 teaspoons coconut extract

• 3 cups (375g) all-purpose flour

• ¼ teaspoon fine salt

• 1 cup (240ml) heavy cream

• 1 cup (85g) sweetened flaked coconut

For the Vanilla Cream Glaze (Optional):

• 1 cup (120g) powdered sugar, sifted

• 4–5 tablespoons heavy cream

• 1 teaspoon pure vanilla extract

• ½ cup toasted coconut flakes, for topping

Equipment Needed:

• 12-cup Bundt pan or large tube pan

• Stand mixer or electric hand mixer

• Mixing bowls

• Rubber spatula

• Cooling rack

• Sifter (for dry ingredients)

• Pastry brush (for glaze)

• Knife or cake tester

Step-by-Step Instructions

1. Prepare Pan and Ingredients

Bring all cold ingredients to room temperature for at least 1 hour. Preheat your oven to 325°F (163°C). Generously grease and flour a 12-cup Bundt pan, ensuring every crevice is covered.

2. Cream the Butter and Cream Cheese

In a large mixing bowl, beat the butter and cream cheese together on medium-high until completely smooth and creamy (about 3 minutes). Scrape down the bowl.

3. Add Sugar

Gradually add granulated sugar. Continue beating until the mixture is very light and fluffy—another 3–4 minutes. Proper creaming ensures the cake will rise well and be ultra-tender.

4. Incorporate Eggs and Flavorings

Add eggs one at a time, beating well and scraping the bowl after each. Beat in vanilla extract. If using vanilla pudding + coconut extract, add both now.

5. Add Dry Ingredients

In a separate bowl, whisk together flour, pudding mix (if using), and salt. Add to the butter mixture in three additions, alternating with the heavy cream, beginning and ending with the dry ingredients. Mix on low speed after each addition just until combined.

6. Fold in Coconut

Gently fold in the sweetened flaked coconut with a spatula, distributing it evenly but taking care not to overmix.

7. Bake

Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake for 65–80 minutes, or until a cake tester or toothpick inserted in the center comes out clean or with just a few moist crumbs.

8. Cool and Unmold

Let the cake cool in the pan on a rack for 15 minutes. Carefully run a thin knife around the edges, then invert onto a cooling rack. Let cool completely before glazing or slicing.

Tips for Perfect Results

• Room Temperature: Always use room-temp butter, cream cheese, and eggs for a smooth, airy batter.

• Proper Creaming: Cream until light and fluffy; this is crucial for lift and tenderness.

• Don’t Overbake: Check at 65 minutes; overbaking leads to dryness.

• Even Coconut: Flake size matters—finely shredded coconut blends in best and adds moisture.

• Toasted Coconut: For a flavorful finish, toast coconut flakes at 325°F (163°C) for 4–6 minutes, stirring once.

Troubleshooting:

• Dense Cake? Butter and sugar weren’t creamed enough or batter was overmixed after flour addition.

• Sticking? Pan wasn’t thoroughly greased and floured—consider a light dusting of sugar after buttering for extra insurance.

• Cracked Top? This is normal for pound cakes and adds rustic charm!

Serving Suggestions

• Classic: Slice and serve with a dusting of powdered sugar.

• With Glaze: Drizzle with the vanilla cream glaze and shower with toasted coconut for a bakery finish.

• Tropical: Pair with mango or pineapple slices and a dollop of whipped cream.

• Festive: Serve with fresh berries or a scoop of coconut ice cream for a summer dessert plate.

Storage Instructions

• Room Temperature: Wrap cake tightly or store in an airtight container for up to 4 days.

• Refrigerator: Lasts up to 7 days—bring to room temp before serving for the best texture.

• Freezer: Slice and wrap individually, then freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.

Final Thoughts

The Coconut Cream Cheese Pound Cake is a dessert that proves simple ingredients can yield extraordinary results.

With its buttery crumb, rich cream cheese undertones, and sweet coconut throughout, it’s as perfect for celebrations as it is for everyday indulgence.

Whether topped with a silky glaze or enjoyed plain with your morning coffee, this cake will earn a spot among your favorite bakes—no coconut extract necessary.