Coconut Cream Cheese Pound Cake Recipe

If you’re a fan of rich, moist, and utterly comforting desserts, then you’re going to fall head over heels for this Coconut Cream Cheese Pound Cake Recipe. Imagine a perfectly dense pound cake with the exquisite creaminess of cream cheese, the tropical hint of shredded coconut, and the subtle sweetness of coconut milk weaving through every bite. This recipe brings together simple, beloved ingredients to create a cake that feels both nostalgic and a little bit exotic—making it an unforgettable treat whether for a cozy afternoon coffee or a celebratory dessert that wows your guests.

Ingredients You’ll Need

Each ingredient in this Coconut Cream Cheese Pound Cake Recipe plays a crucial role, whether it’s building that signature moist texture, adding flavor depth, or creating a beautiful golden crust. These essentials come together seamlessly, showing you that sometimes simplicity yields the most delightful results.

• 1 cup unsalted butter, softened: Provides a rich, creamy base that keeps the cake moist and tender.
• 8 oz cream cheese, softened: Adds a subtle tang and extra moisture, making the pound cake decadently smooth.
• 3 cups all-purpose flour: The structure builder that gives the cake its classic dense crumb.
• 1 1/2 cups sugar: Sweetens the cake perfectly without overpowering the coconut flavor.
• 1/4 cup coconut milk: Infuses the batter with tropical notes and enhances its softness.
• 1 tsp vanilla extract: Brings warm, aromatic depth that complements the coconut beautifully.
• 1/2 tsp baking powder: Helps the cake rise just right for a tender crumb that’s not too dense.
• 1/4 tsp salt: Balances and enhances all the sweet and creamy flavors.
• 5 large eggs: Adds richness and structure, giving the cake a luscious texture.
• 1/2 cup shredded coconut: The star ingredient that delivers bursts of coconut flavor and a delightful texture contrast.

How to Make Coconut Cream Cheese Pound Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F (175°C). It’s important to get the oven nice and hot upfront to ensure even baking. Grease a 9×5-inch loaf pan thoroughly. This will help your beautiful coconut cream cheese pound cake release easily once baked.

Step 2: Cream Butter and Cream Cheese

In a large bowl, use a hand or stand mixer to beat together the softened butter and cream cheese until the mixture is light, fluffy, and well combined. This step creates a silky base that’s essential for the cake’s tender crumb and smooth flavor.

Step 3: Incorporate Sugar Until Smooth

Gradually add the sugar to your butter and cream cheese mixture. Beat them together until everything is creamy and smooth, ensuring that sugar is fully dissolved for the best texture and sweetness distribution.

Step 4: Add Eggs One at a Time

Next, add the eggs one by one, mixing well after each addition. This helps to incorporate air and maintain a smooth batter. Don’t rush this step—it’s key for achieving a light yet rich cake.

Step 5: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents and salt so the cake bakes evenly and tastes balanced.

Step 6: Combine Wet and Dry Ingredients with Coconut Milk

Now it’s time to bring everything together. Gradually add the dry ingredients to the wet mixture in portions, alternating with the coconut milk. This alternating method ensures a batter that’s not too thick or thin and keeps the moisture levels just right.

Step 7: Add Vanilla and Shredded Coconut

Fold in the vanilla extract and shredded coconut carefully. The vanilla adds that beautiful aromatic depth while the shredded coconut brings bursts of flavor and a light texture contrast within each slice.

Step 8: Bake the Cake

Pour the batter into your prepared loaf pan and spread it evenly. Bake for about 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. This slow bake allows the pound cake to develop a golden crust while staying perfectly moist inside.

Step 9: Cool Before Serving

Once baked, let the cake cool in the pan for 10 minutes—this resting period helps it set up and makes it easier to remove. Then transfer it to a wire rack to cool completely before slicing and serving.

How to Serve Coconut Cream Cheese Pound Cake Recipe

Garnishes

Keep it simple and elegant with a light dusting of powdered sugar or a sprinkle of toasted coconut flakes for extra crunch and visual appeal. Fresh berries or a drizzle of coconut glaze can also add a lovely bright contrast.

Side Dishes

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla or coconut ice cream. For a fresh twist, serve alongside tropical fruits like mango, pineapple, or kiwi to complement the coconut notes beautifully.

Creative Ways to Present

Try serving slices of this Coconut Cream Cheese Pound Cake Recipe layered with coconut cream and topped with passion fruit sauce for an elegant dessert. You could also transform it into a trifle with layers of cake, whipped cream, and fresh fruit for a show-stopping presentation.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container at room temperature for up to 3 days. The cake keeps well and stays moist, making it perfect for enjoying over several days.

Freezing

If you want to save some for later, wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw it overnight in the fridge when ready to enjoy.

Reheating

To enjoy the cake warm, slice and microwave it for 15 to 20 seconds or warm gently in a preheated oven at 300°F (150°C) for about 10 minutes. This warmth enhances the cream cheese richness and releases the inviting coconut aroma.

FAQs

Can I use coconut oil instead of butter?

While coconut oil would enhance the coconut flavor, substituting it for butter may affect the texture and moisture of the cake, making it less rich and tender. Butter and cream cheese together create the signature dense yet moist crumb that defines this pound cake.

Is it necessary to use coconut milk?

Coconut milk adds a subtle tropical richness and moisture that is key to the cake’s flavor profile. You can substitute regular milk, but it will slightly reduce the coconut taste that makes this recipe special.

Can I make this cake gluten-free?

Yes, but you’ll need to replace the all-purpose flour with a gluten-free baking blend designed for cakes. Just be mindful that the texture and rise may vary slightly depending on the flour blend.

How do I know when the pound cake is done?

The best way is the classic toothpick test—insert a skewer or toothpick into the center of the cake, and if it comes out clean or with only a few crumbs, the cake is perfectly baked. Also, the edges will pull away slightly from the pan.

Can I add more coconut to intensify the flavor?

Absolutely! You can increase the shredded coconut in the batter or sprinkle more on top before baking. Just avoid adding too much, as it could affect the cake’s texture by making it too dense.

Final Thoughts

I can’t recommend this Coconut Cream Cheese Pound Cake Recipe enough if you want a dessert that feels both luxurious and homey. It’s a wonderful way to bring tropical flair to a classic favorite. Trust me, once you bake it, you’ll want to make it again and again for every special occasion or simple treat.

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