Hi Bold Bakers! Sweet, simple, and chock full of coconut flavor, this coconut cream cheese pound cake is mind-blowing! I know, no one usually calls a pound cake mind-blowing. Usually, they’re “good,” maybe second-serving worthy, but mind-blowing? Already have an account? YES! My homemade coconut cream cheese pound cake recipe is dense, moist, and buttery. The cream cheese makes sure that it isn’t too buttery, adds a nice little tang, and helps keep the cake moist. But my favorite part of this recipe is the texture. It’s different from a typical pound cake because of the shredded coconut throughout. It really changes the game when it comes to pound cakes! Changing up a recipe that’s been around since the 1700s? I call that a win! This recipe makes a large cake, so please don’t be alarmed by the amount of sugar! It’s a cake to share! And if you’re looking for more pound cake, don’t worry, I’ve got you covered with my Sour Cream Pound Cake, Vanilla Pound Cake with Lots of Sprinkles, and Gluten-Free Lemon Blueberry Pound Cake recipes
What Is Coconut Cream Cheese Pound Cake?
Coconut cream cheese pound cake is a pound cake that’s simply made with cream cheese, coconut extract, and unsweetened shredded coconut, all to add flavor, moistness, and texture. Did you know pound cake got its name because it was originally made with one pound each of butter, sugar, eggs, and flour? That’s a pretty simple recipe—and had to have been a HUGE cake!
What You Need To Make My Coconut Pound Cake
Measuring cups and spoons Large, 12-cup bundt pan Electric mixer Mixing bowls
How To Make Coconut Cream Cheese Pound Cake
This is a great recipe to whip up when you need a quick, easy dessert to impress. Especially if you love coconut! Here is how you make it (and don’t forget to get the full recipe with measurements, on the page down below):
Gemma’s Pro Chef Tips For Making Coconut Cream Cheese Pound Cake
Be sure to butter and flour your bundt pan very well so the cake releases easily. Whenever you make cakes, it’s always best to have all the ingredients at room temperature. It makes for the most even mixing and yields the best rise. A simple dusting of powdered sugar always works nicely with pound cake, but you can also make a coconut glaze! Mix 1 cup (4oz/115g) of powdered sugar with 2 tablespoons of coconut milk and 1/2 teaspoon of coconut extract. Drizzle on top and add extra coconut shreds while still wet. Serve this with whipped cream and diced, fresh pineapple and mango for a tropical getaway in dessert form! Make a Bounty Bar-inspired cake by generously drizzling the pound cake with homemade chocolate ganache! You can even make your own Homemade Cream Cheese with my recipe.
How Do I Store Coconut Cream Cheese Pound Cake?
Leftover pound cake can be stored in an airtight container at room temperature for up to 3 days. You can also freeze this cake for up to 2 months!
Make More Cake & Puddings!
Pound Cake With Sprinkles Citrus Olive Oil Cake Best-Ever Chocolate Cake with Whipped Dark Chocolate Ganache Best-Ever Carrot Cake with Cream Cheese Frosting
And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below!
