clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Coconut Cream Cheese Pound Cake.

Coconut Cream Cheese Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cindy @mycountrytable
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings 1x
  • Category: Cakes/Desserts
  • Method: Bake
  • Cuisine: American


This pound cake is profoundly buttery and dense, and has a divine coconut flavor. It’s delicious with a dusting of powdered sugar, or some whipped cream and fruit, and the flavor is more pronounced the day after it’s been made.


Units Scale
  • 3 cups all-purpose flour (sift then measure)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sweetened flaked coconut, pulsed a few times in a blender
  • 1 8ounce package cream cheese, softened
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 2 1/2 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 tablespoon pure coconut extract
  • 1 teaspoon pure almond extract or almond paste
  • 1/4 cup milk
  • Powdered sugar for dusting the cake
  • Coconut flakes for sprinkling over cake (optional)


  1. Preheat oven to 325 degrees. Butter and lightly flour a 12 cup tube or bundt pan. Make sure to tap out all the excess flour. If using a bundt pan, use a pastry brush and make sure to get butter into all the crevices. Same with the flour. You can also use solid shortening if you don’t have enough butter.
  2. In a medium bowl, whisk together the sifted and measured flour, baking powder, salt and coconut. Set aside.
  3. Add the cream cheese to the bowl of a stand mixer. Mix on medium high speed for about one minute until very smooth and free of any lumps. Add butter and sugar and mix on medium speed for about two minutes until the sugar and butter are well combined with the cream cheese. Add the eggs, one at a time, mixing well after each addition. Add the coconut and almond extracts and milk, mixing for about 30 seconds, just to incorporate. On low speed, add the flour-coconut mixture. Mix only until the flour mixture is incorporated, stopping to scrape down the sides of the bowl if necessary. 
  4. Transfer the batter to the prepared pan and level it out by gently shaking the pan back and forth. The batter will be thick. Bake the cake for approximately 1 hour and 20 minutes or until a toothpick inserted in the top comes out with no more than moist crumbs on it. The top should be a nice golden brown.
  5. Allow the cake to cool for 10 minutes. Invert the cake onto a wire rack, and allow it to cool completely before slicing.