Coconut Cream Cheese Pound Cake is a rich and indulgent dessert that combines the dense, buttery texture of classic pound cake with the creamy tang of cream cheese and a subtle coconut twist. It’s the kind of cake that’s perfect for any occasion—from afternoon coffee breaks to elegant dessert tables—and it’s sure to impress with both flavor and texture.

Why You’ll Love This Recipe

This pound cake stands out with its ultra-moist crumb and delightful balance of flavors. The cream cheese adds an irresistible richness and tenderness, while the coconut flakes introduce a hint of tropical sweetness. It’s simple to make, using pantry staples, yet delivers bakery-quality results. Whether you’re a seasoned baker or a beginner, this cake is both forgiving and crowd-pleasing.

Ingredients

1 cup butter, softened
8 oz cream cheese, softened
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coconut flakes

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 325°F (165°C). Grease a standard loaf pan or line it with parchment paper.
In a large mixing bowl, cream together the softened butter, cream cheese, and sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until smooth and fully incorporated.
Gently fold in the coconut flakes.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve as desired.

Servings and Timing

Servings: 10
Prep Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 10 minutes

Variations

Add citrus zest: A bit of lemon or lime zest in the batter brightens the flavor and pairs beautifully with coconut.
Top with glaze: Drizzle with a simple powdered sugar glaze or a coconut milk icing for an elegant finish.
Mix in nuts: Add chopped pecans or almonds for extra texture.
Toasted coconut: Use toasted coconut flakes for a nuttier flavor and a bit of crunch.

Storage/Reheating

Storage: Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week.
Freezing: Wrap slices or the whole loaf in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Reheating: Enjoy at room temperature or warm slices in the microwave for 10-15 seconds.

FAQs

Can I use sweetened or unsweetened coconut flakes?

Either works, depending on your sweetness preference. Sweetened flakes add a richer flavor, while unsweetened flakes keep the cake from becoming overly sweet.

Can I use low-fat cream cheese?

For best results, use full-fat cream cheese. Low-fat versions may alter the texture and richness of the cake.

How do I prevent the cake from overbaking?

Start checking at the 50-minute mark. Every oven is different, so use a toothpick to check for doneness.

Can I make this in a bundt pan?

Yes, this recipe can be baked in a bundt pan. Adjust the baking time to about 50–55 minutes and check for doneness.

How do I know when the cake is done?

A toothpick inserted into the center should come out clean or with a few moist crumbs. The top should be golden brown and spring back lightly to the touch.

Can I substitute the butter with margarine?

Butter is recommended for flavor and texture, but margarine can be used if needed. The taste and texture may be slightly different.

What can I serve with this pound cake?

This cake pairs well with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works perfectly fine for creaming the butter, sugar, and eggs.

Is this cake very sweet?

The sweetness level is balanced, but you can reduce the sugar by 1/4 cup if you prefer it less sweet.

Can I add coconut extract?

Yes! For a stronger coconut flavor, add 1/2 teaspoon of coconut extract along with the vanilla extract.

Conclusion

Coconut Cream Cheese Pound Cake is a wonderfully rich and moist dessert that’s easy to make yet elegant enough for any occasion. With its perfect crumb, subtle coconut flavor, and creamy texture, it’s a delightful treat that’ll keep everyone coming back for seconds. Whether you serve it plain or with your favorite toppings, this pound cake is sure to impress.

Delicious Coconut Cream Cheese Pound Cake

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Print Recipe

This Coconut Cream Cheese Pound Cake is an ultra-moist, rich dessert that combines the dense, buttery texture of a classic pound cake with the creamy tang of cream cheese and a hint of tropical coconut. Perfect for any occasion—from brunches and holidays to simple afternoon tea—this easy-to-make cake is a crowd-pleasing treat that tastes as impressive as it looks.

Total Time: 1 hour 10 minutes
Yield: 10 servings

Instructions

Preheat oven to 325°F (165°C). Grease or line a standard loaf pan.
In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla.
In another bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the wet mixture, mixing until fully combined.
Fold in coconut flakes.
Pour batter into prepared loaf pan and smooth the top.
Bake for 60 minutes or until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve!

Notes

Flavor Boost: Add coconut or citrus zest for a brighter taste.
Elegant Finish: Top with glaze or toasted coconut for added texture and presentation.
Pan Swap: Use a bundt pan for a fancier look—just adjust the bake time.

Author: Sophia
Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian