Coconut Cream Cheese Pound Cake Recipe
Love rich homemade cakes? This Coconut Cream Cheese Pound Cake Recipe is made with butter, cream cheese, sugar, eggs, and coconut for a soft, moist texture and amazing flavor. Perfect for dessert, tea time, or special occasions. Save this easy baking recipe!
Equipment
- Large mixing bowl
- Stand mixer or hand mixer
- Measuring cups and spoons
- Rubber spatula
- Loaf pan or bundt pan
- Cooling rack
- Whisk
Ingredients
For the Cake:
- 1 cup unsalted butter softened
- 8 oz cream cheese softened
- 2 cups granulated sugar
- 4 large eggs
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup shredded coconut sweetened or unsweetened
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract optional but recommended
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 –3 tablespoons milk
- ½ teaspoon coconut extract
Instructions
Step 1: Prepare the Oven and Pan
- Preheat your oven to 325°F (165°C). Grease and lightly flour your pan to prevent sticking.
Step 2: Cream Butter and Cream Cheese
- In a large bowl, beat the butter and cream cheese together until smooth and fluffy. This step is key—it creates that rich, velvety base.
Step 3: Add Sugar
- Gradually add sugar and continue beating until light and airy. This helps build the structure of the cake.
Step 4: Add Eggs
- Add eggs one at a time, mixing well after each addition. This keeps the batter smooth and prevents curdling.
Step 5: Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
Step 6: Mix Everything Together
- Slowly add dry ingredients into the wet mixture. Stir gently until just combined.
Step 7: Add Flavor
- Fold in shredded coconut, vanilla extract, and coconut extract.
Step 8: Bake
- Pour batter into prepared pan and smooth the top. Bake for 65–70 minutes, or until a toothpick comes out clean.
Step 9: Cool
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.
Step 10: Glaze
- Mix glaze ingredients and drizzle over cooled cake.