Coconut Cream Cheese Pound Cake
is made with sweetened coconut folded into the batter and
topped with a powdered sugar glaze flavored with coconut.
Today we are transforming the classic pound cake recipe into pound cake form. Cream cheese was added to the batter for extra moisture and a softer texture.
This cake is topped with a delicious coconut-infused glaze and more coconut on top of the cake for decor and of course flavor!
So let's get into this recipe so I can show you how it's done!
More recipes ---> Peach Cobbler Cream Cheese Pound Cake, Coconut Cream Cheese Pound Cake, Marble Pound Cake, Classic Pound Cake, Sausage, Egg and Cheese Egg Bake , Homestyle Buttermilk Pancakes & Banana Pudding Pound Cake!!
Ingredients needed for the cake:
- 3 c of all-purpose flour- sifted
- 3 c of granulated sugar
- 1 ½ c of unsalted butter - room temperature
- ¼ c of whole milk- room temperature
- 4 large eggs- room temperature
- 8 oz of cream cheese
- ½ teaspoon of baking powder
- 2 tsps of coconut extract
- 1 teaspoon of almond extract
- ½ teaspoon of salt
- 1 c of sweetened shredded coconut
Ingredients needed for the glaze:
- 2 c of powdered sugar
- 3 tbsps of whole milk
- 1 teaspoon of coconut extract
(Note: The full ingredient list is provided in the recipe card below.)
Steps to make the cake:
Preheat your oven to 325 degrees. Using a hand or stand mixer, add the butter and sugar to the bowl and mix until light and fluffy (approximately 2-3 minutes).
Add the cream cheese to the bowl and mix until combined. Next, add the eggs one at a time, mixing well after each addition.
Then add the coconut and almond extract and mix. Add the milk and mix. Combine the flour, salt, and baking powder.
Once combined, add it to the batter. Lastly, fold the coconut into the batter.
Spray your bundt pan with non-stick spray and then pour the batter into your pan, smoothing the top of the batter.
Bake the cake for approximately 75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Steps to make the glaze:
Add the powdered sugar to a bowl. Add the coconut extract then slowly add the milk to the bowl while mixing the ingredients together.
Once combined, pour the glaze over your cooled cake. Allow the glaze to set, then serve and enjoy!
Helpful Guides for Beginners
If you're new to baking I got you covered! Here are some helpful guides to help you along the way!
- How to make a moist Pound Cake
- Pound Cake Essential Tools
- Mistakes to avoid when baking a pound cake
Helpful Baking Tools
- Bundt Pan
- Stand Mixer
- Hand Mixer
- Basting Brush
- Silicone Spatula
- Oven Thermometer
- Stainless Steel Mixing Bowl
- Baker's Joy
- Cake Keeper
- Measuring Cups
- Measuring Spoons
What Is A Pound Cake?
A pound cake is commonly made in a bundt pan and is also called a bundt cake. It is made from 4 main ingredients- flour, sugar, butter, and eggs; typically a pound of each ingredient.
Of course, there are many variations of how to make a pound cake, but those are the basic ingredients. Pound cakes are moist and tender, yet dense in texture. This old-fashioned dessert has definitely evolved these days and is served with or without icing.
Pound Cake Tips + Tricks
Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful to make sure that your pound cake comes out great!
⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.
⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be a room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.
⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for a least two to three minutes.
⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.
⇢ Don’t overmix your batter– Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.
⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.
Frequently asked questions:
- How to store the cake?
Store the cake in plastic wrap or an airtight container in the refrigerator or counter for up to 5 days.
If you enjoy room-temperature cake, once you remove the cake from the refrigerator allow it to sit on the counter until it comes to room temperature.
If you are just enjoying a slice of the cake, I recommend that you just cut a slice of the cake and return the rest of the cake to the refrigerator.
- Can the cake be frozen?
I recommend freezing the cake for no more than three months for the best flavor.
Once you remove the cake from the freezer, allow it to thaw at room temperature before unwrapping it. The cake can be frozen with or without the frosting.
- Can I use another kind of milk for this recipe?
Buttermilk or coconut milk are other great options to use other than whole milk.
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- For the cake:
- 3 c all-purpose flour- sifted
- 3 c granulated sugar
- 1 ½ c unsalted butter - room temperature
- ¼ c whole milk- room temperature
- 4 large eggs- room temperature
- 8 oz cream cheese
- ½ tsp baking powder
- 2 tsps coconut extract
- 1 teaspoon almond extract
- 1 c sweetened shredded coconut
- ½ teaspoon salt
- For the glaze:
- 2 c powdered sugar
- 3 tbsps whole milk
- 1 teaspoon coconut extract
- To make the cake:
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, add the butter and sugar to the bowl and mix until light and fluffy (approximately 2-3 minutes).
- Add the cream cheese to the bowl and mix until combined.
- Next, add the eggs one at a time, mixing well after each addition.
- Then add the coconut and almond extract and mix.
- Add the milk and mix.
- Combine the flour, salt, and baking powder. Once combined, add it to the batter.
- Fold the coconut into the batter.
- Spray your bundt pan with non-stick spray and then pour the batter into your pan, smoothing the top of the batter.
- Bake the cake for approximately 75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- To make the glaze:
- Add the powdered sugar to a bowl.
- Add the coconut extract then slowly add the milk to the bowl while mixing the ingredients together.
- Once combined, pour the glaze over your cooled cake.
- Allow the glaze to set, then serve and enjoy!
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