Coconut Cream Cheese Pound Cake

This moist Coconut Cream Cheese Pound Cake is incredibly easy to make and packed with delicious coconut flavor.

We've made many Cakes with Cream Cheese over the years, including our delicious Lemon Cream Cheese Pound Cake, White Velvet Cake, and Vanilla Velvet Cake .

The addition of cream cheese adds richness and creates a soft, tender crumb with a creamy texture. Today's' Coconut Cream Cheese Pound Cake It is the perfect "anytime dessert", whether you're celebrating a birthday or just need a little something sweet to enjoy with your coffee. As an added bonus, it freezes perfectly!

How to Make Coconut Cream Cheese Pound Cake

This pound cake is similar to many of the pound cakes on our site, only with a block of cream cheese thrown in!

After mixing together the room temperature butter and cream cheese, we added the sugar and mixed on medium speed until fluffy (about 3-4 minutes).

Then, we added our room temperature eggs, one at a time, allowing some seconds in between for yolks to blend in.

Next, with the mixer on low, we alternately added our combined dry ingredients (cake flour, baking powder, salt) and wet ingredients (buttermilk, vanilla extract, and coconut extract) to the butter/sugar/egg mixture and mixed just until combined.

Finally, we gently stirred in the sweetened coconut, scooped the batter into the prepared bundt pan, and baked. Ours was done after about an hour and ten minutes but times may vary!

We allowed the cake to cool on a cooling rack for ten minutes before turning it out.

For the Glaze

After cooling the cake, we drizzled a coconut glaze on top. This is a simple glaze of confectioners sugar, a bit of milk, pinch of salt, and coconut extract.

Adjust the consistency to your liking by adding more confectioners sugar if it needs to be thickened, or a splash of milk if you'd like it thinner.

Glazes like this can be spooned over pound cakes and bundt cakes, or they can be drizzled on by spooning into a disposable piping bag or ziplock bag with the tip snipped away. (This is what we did).

Normally, we would glaze the cake before taking a big hunk out of it as in the photo below, haha.

More Coconut Cakes to Try

We love Coconut Cakes and have so many more for you to try, including our Coconut Pecan Pound Cake, Easy Coconut Rum Cake, Coconut Cream Cake, and Pina Colada Cake. We also have a great Easy Coconut Layer Cake that starts with a mix! Make sure to check out these and all of our other favorites in our Recipes Section.

Thanks so much for stopping by today! If you give this coconut cream cheese pound cake a try, we'd love to hear what you think. Make sure to leave a photo below!

Coconut Cream Cheese Pound Cake

BY Melissa and Bebe

This rich Coconut Cream Cheese Pound Cake is so moist and flavorful!

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 10 minutes mins

Course: Dessert

Servings: 15

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Ingredients

• ▢ 1¼ Cups unsalted butter, room temperature (This is 2 ½ sticks butter, or 284g)
• ▢ 8 oz block cream cheese, room temperature (this is one block or package) Full fat cream cheese.
• ▢ 3 cups (600g) sugar
• ▢ 5 large eggs, room temperature (place in a bowl of warm water for 5 minutes to speed up the process).
• ▢ 3 cups (342 g) cake flour (Not self rising. We use Swan's Down, bleached)
• ▢ ½ teaspoon (2g) baking powder
• ▢ ½ teaspoon (3g) salt
• ▢ ¾ cup Buttermilk (We used whole buttermilk- See Notes for Substitute)
• ▢ 1 teaspoon vanilla extract (4g)
• ▢ 2 teaspoons coconut extract (8g)
• ▢ 1 ½ cup sweetened coconut (We used Baker's Angel Flake Coconut)

Coconut Glaze

• ▢ 2 cups confectioners sugar measure then sift
• ▢ 3 tablespoons milk add additional as needed in small increments
• ▢ pinch of salt
• ▢ 1 teaspoon coconut extract

Instructions

• Grease and flour a bundt cake pan or tube pan.
• Preheat the oven to 325℉
• In a separate bowl, whisk the cake flour, baking powder, and salt to combine, set aside for later.
• Using an electric mixer (paddle attachment if using a stand mixer), mix the softened butter and cream cheese on medium speed until smooth.
• Next, gradually add the sugar and beat until light and fluffy for 3-4 minutes.
• Add the eggs to the mixing bowl one at a time, blending after each until the yolk is incorporated.
• Add the coconut and vanilla extracts to the buttermilk.
• With the mixer on low speed, add the flour mixture alternately with the buttermilk to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. I do three additions of dry ingredients, alternating with two additions of wet. Mix just until combined-- careful not to overmix.
• Gently stir in the coconut.
• Scoop batter into prepared bundt pan.
• Bake at 325 degrees for 1 hour and 10 minutes or until a toothpick comes out clean. *Baking times may vary, peek in as the end time approaches and adjust the time as needed.
• This makes approximately 9.5 cups of batter.
• Allow to cool in the pan for 10 minutes before turning out.

Coconut Glaze

• Combine ingredients, stirring until smooth. If it is too thick, add more. milk in small increments. If too thin, add additional confectioners sugar. Cover the bowl with plastic wrap until ready to use.

Decorating the Cake

• Once the cake has cooled, you can spoon the glaze over the cake, or for more control, you can spoon it into a disposable piping bag with the tip snipped away.

Storage

• Store at room temperature, preferably in an airtight container or under a cake dome.

Notes

Buttermilk Substitute: No buttermilk? Stir 1 ½ teaspoons of lemon juice or white vinegar into ¾ cup of milk.

 

Freezing: This cake freezes perfectly! If you'd like to bake in advance and freeze for later, you can wrap the cake in plastic wrap followed by foil, and keep in the freezer for up to three months.

To thaw, we prefer to move it (still wrapped) from the freezer to the refrigerator the day before we need it. The next morning, move to the kitchen counter and bring to room temperature.

*Cake slices can be wrapped and frozen individually as well!

 

 

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