Coconut Cream Cheese Pound Cake: Rich, Moist, and Loaded with Island Flavor

There’s something magical about the simplicity and richness of a pound cake—especially when it’s infused with coconut flavor and the velvety richness of cream cheese. This Coconut Cream Cheese Pound Cake is a dreamy tropical twist on a classic Southern favorite. It’s dense yet tender, with a moist crumb, a golden crust, and the irresistible aroma of coconut wafting through your kitchen.

Whether you’re baking for Easter brunch, summer potlucks, or just to satisfy a sweet craving on a cozy afternoon, this cake fits every occasion. Paired with cream cheese frosting and a sprinkle of toasted coconut, it becomes a showstopper.

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Why You’ll Fall in Love With This Cake

• 🥥 Tropical flavor: The coconut flavor shines without being overpowering.
• 🍰 Incredibly moist: Thanks to cream cheese and butter.
• 🧁 Elegant but easy: No layering or complex steps—just mix, bake, and enjoy.
• 🥄 Versatile: Perfect with coffee, for dessert, or even toasted the next day!
• 💡 Make-ahead friendly: Keeps well in the fridge or freezer.

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The Real Recipe: Coconut Cream Cheese Pound Cake

✅ This is a fully tested, reliable recipe based on generations of Southern baking tradition—with a tropical upgrade.

🧾 Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1 (8 oz) package cream cheese, softened
• 2 ½ cups granulated sugar
• 6 large eggs
• 1 ½ tsp coconut extract
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup sweetened shredded coconut
• Optional: 1/4 cup whole milk (if needed for batter consistency)

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 2 tbsp butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp milk or coconut milk (to thin as needed)

Topping:

• ½ cup sweetened shredded coconut, toasted

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👩‍🍳 Instructions

Step 1: Prepare the Cake

1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan or loaf pans.
2. In a large mixing bowl, cream together the butter and cream cheese until fluffy.
3. Gradually add sugar and beat well for 3–5 minutes until light and airy.
4. Add eggs, one at a time, mixing after each addition.
5. Stir in coconut extract and vanilla.
6. In a separate bowl, whisk together flour, baking powder, and salt.
7. Gradually add dry ingredients to wet mixture. Beat until just combined.
8. Fold in shredded coconut. If the batter is too thick, add a splash of milk.

Step 2: Bake

1. Pour the batter into prepared pan(s).
2. Bake for 60–75 minutes for bundt, or 50–60 for loaf pans.
3. Test with a toothpick—if it comes out clean or with a few crumbs, it’s done.
4. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Step 3: Frosting and Toasted Coconut

1. In a bowl, beat cream cheese and butter until smooth.
2. Add powdered sugar and vanilla. Thin with milk as needed.
3. Toast shredded coconut in a dry skillet over medium heat, stirring constantly until golden (about 3–4 mins).
4. Spread frosting on cooled cake and sprinkle generously with toasted coconut.

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Baking Tips for Perfect Results

✅ Don’t overmix

Once the flour is added, mix until just combined. Overmixing creates a dense cake.

✅ Use room temperature ingredients

This helps everything blend smoothly and evenly. Cold cream cheese or butter can create lumps.

✅ Grease the pan thoroughly

This cake is moist and rich—using nonstick spray + flour helps it release cleanly.

✅ Test for doneness in multiple spots

Because pound cakes are thick, the edges may bake faster than the center. Insert a toothpick in a few places.

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Flavor Variations

• Lime-Coconut Pound Cake: Add 1 tsp lime zest and swap vanilla for lime extract.
• Pineapple-Coconut: Stir in ½ cup crushed pineapple (drained well).
• Chocolate Chip Coconut: Fold in ½ cup mini chocolate chips before baking.
• Almond Coconut: Replace vanilla with almond extract and top with sliced almonds.

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Serving Suggestions

This cake is so rich and flavorful, it doesn’t need much—but if you want to elevate it:

• Serve with a dollop of whipped cream and fresh berries.
• Top with warm pineapple sauce for a tropical sundae vibe.
• Drizzle with a little white chocolate ganache.
• Pair with coffee or a vanilla latte for brunch.

💡 Pro tip: Toast a slice in a skillet with butter and top with fruit and whipped cream for a next-day treat.

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Make-Ahead & Storage

• Room temperature: Keep covered for up to 3 days.
• Refrigerator: Store in an airtight container for up to 5–6 days.
• Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in fridge overnight.

You can also freeze individual slices for easy, portion-controlled desserts.

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Nutrition Estimate (Per Slice – 1 of 12)

• Calories: ~420
• Fat: 24g
• Carbohydrates: 48g
• Sugar: 32g
• Protein: 5g
• Fiber: 2g

Nutrition may vary depending on frosting quantity and add-ins.

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Reader FAQ

Q: Can I make this without frosting?
Yes! It’s still moist and flavorful on its own. A dusting of powdered sugar works beautifully too.

Q: Can I make this in cupcake form?
Definitely! Bake in lined muffin tins for 18–22 minutes. Frost and top with coconut.

Q: Can I use coconut milk in the batter?
Yes, but don’t overdo it. Add 1/4 cup to loosen thick batter—don’t replace all liquids or it may be too heavy.

Q: Can I toast the coconut ahead of time?
Yes—just store it in an airtight container at room temperature for up to 5 days.

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Final Thoughts

This Coconut Cream Cheese Pound Cake brings everything you want in a dessert: rich texture, tropical flavor, creamy frosting, and a crunchy coconut topping. It’s easy enough for everyday baking but impressive enough to bring to a party or celebration.

It’s a cake that makes you close your eyes and say “mmm”—the kind of recipe that lives in your kitchen forever.

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