Easy Coconut Cream Cheese Pound Cake
This Coconut Cream Cheese Pound Cake recipe will give you a soft yet rich coconut pound cake that’s packed with flavor without the need for coconut extract!
The shredded coconut gives it a delicious texture and makes this one of the best desserts out there, without a doubt! This coconut pound cake recipe is going to leave you amazed.
Whether you love coconut or not, you’re definitely going to love this recipe!
What is a Coconut Cream Cheese Pound Cake?
Coconut Cream Cheese Pound Cake is exactly what it sounds like! It features a dense, delicious pound cake flavored with flaked coconut and cream cheese.
It’s a rich, buttery coconut cake that’s going to make you want another slice! The cream cheese and butter make it rich without being overwhelming.
And even though this is a pound cake, it’s still light with the coconut flakes making it airier. This summer cake is sweet, soft, and absolutely delicious!
What Type of Coconut Can I Use for This Pound Cake?
You can use shredded and sweetened coconut for this recipe.
When using dry shredded coconut, soak it in warm or hot water for 5 minutes and then drain it properly before using it in the recipe.
If you used dry shredded coconut in the recipe, the cake would get darker from the inside and will turn dense and oily.
Soaking the dry coconut will bring back moisture to the coconut and will bake evenly in the cake batter.
What You Need to Make Coconut Cream Cheese Pound Cake at Home
With the help of some simple ingredients, you’ll be able to make this delicious Coconut Cream Cheese Pound Cake in no time! Here’s everything you’ll need to get started:
All-purpose flour: First and foremost, we need some flour to give our pound cake some structure. We’ll need some simple all-purpose flour for this purpose.
Butter: Next, we need some butter! We’ll be using half a cup of butter for this recipe. I recommend going for unsalted butter, but if you go for salted butter instead, skip the salt in this recipe!
Eggs: We’ll also need some large eggs at room temperature. It’s always important to make sure your ingredients are at room temperature so that everything bakes properly and evenly.
Sugar: You’ll also need granulated white sugar to sweeten the cake to the right level.
Shredded coconut: We also need some shredded coconut, of course! I have a whole section on what type of coconut you should get, so I recommend reading that up above or in the notes in the recipe card.
Vanilla extract: We’ll also need some vanilla extract to lightly flavor the pound cake with some vanilla. It goes perfectly with the coconut and cream cheese!
Baking powder: Of course, we’ll need a leavening agent to help our cake rise. For this purpose, we’ll need some baking powder.
Salt: You’ll also need a little salt to balance everything out. If you’ve used salted instead of unsalted butter, skip this!
How to Make Coconut Cream Cheese Pound Cake Step by Step
Making this Coconut Cream Cheese Pound Cake is so easy! Here’s how you can make it step by step:
Start by preheating the oven to 165C/325F. Line with parchment paper a 9 by 5-inch loaf pan and set aside. You can also use a tube pan.
In a large bowl, beat the butter for 3 minutes on high with the help of a mixer. Add the cream cheese and beat for 1 minute.
Add in the sugar and vanilla and beat for 1 minute on medium speed.
Add the eggs and mix until combined; do not over-mix the batter after adding the eggs. You want to mix just until the yellow of the yolk disappears.
Sift the flour with salt and baking powder and stir this flour mixture into the wet ingredients. Then add the coconut and mix for a few seconds or fold gently using a spatula.
Pour the batter into the previously prepared pan.
Using a butter knife, make zig-zag lines in the batter, eliminating some air bubbles. Then make a straight line in the middle of the batter as if cutting in half horizontally.
Bake for 40 to 50 minutes or until a skewer inserted in the middle of the cake comes out clean.
Place the cake on a cooling rack and allow it to cool for 9 minutes while in the pan. After 9 minutes, remove the cake from the pan and allow it to cool completely.
Serve with fruits or plain. Alternatively, you can also top it off with a vanilla glaze or dust it with powdered sugar.
Tips to Help You Make the Best Coconut Pound Cake Ever
Here are some tips to make your life easier in the kitchen while you bake this cake. Don’t worry, this recipe is easy, but these tips will make it easier!
- If using salted butter, omit the ¼ teaspoon of salt mentioned in the recipe.
- You can use shredded and sweetened coconut for this recipe.
- When using dry shredded coconut, soak it in warm or hot water for 5 minutes and then drain it properly before using it n the recipe.
- If you used dry shredded coconut in the recipe, the cake would get darker from the inside and will turn dense and oily.
- Soaking the dry coconut will bring back moisture to the coconut and will bake evenly in the cake batter.
- If you are fond of coconut flavor, then omit one teaspoon from the vanilla and instead add 1 teaspoon of coconut flour.
- Using room temperature eggs brings the batter ingredients together and helps the batter bake evenly.
- If the cake top is getting darker while baking, loosely covers it with aluminum foil.
How to Store Leftover Coconut Cream Cheese Pound Cake
You can store any leftovers you have in the refrigerator for up to 5 days. Just make sure to wrap it with plastic wrap and put it in an airtight container before popping it into the fridge.
You can also freeze this Coconut Cream Cheese Pound Cake for up to 2 months in the freezer. Wrap it well with plastic wrap or aluminum foil before placing it in the freezer.
Coconut Cream Cheese Pound Cake Recipe
Ingredients
- 1 ½ cup all-purpose flour
- ½ cup unsalted butter if using salted omit the ¼ teaspoon salt
- 6 tablespoon Cream cheese
- 3 large eggs at room temperature
- 1 ½ cup sugar
- ½ cup shredded coconut please read note #2
- 2 teaspoon vanilla
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 165C/325F. line with parchment paper a 9 by 5-inch loaf pan and set aside.
- In a large bowl, beat the butter for 3 minutes on high. Add the cream cheese and beat for 1 minute.
- Add in the sugar and vanilla and beat for 1 minute.
- One at a time add the eggs and mix until combined, do not over mix the batter after adding the eggs.
- Sift the flour with salt and baking powder and mix with the wet ingredients, add the coconut, and mix for a few seconds or fold gently using a spatula.
- Pour the batter in the previously prepared baking pan. Using a butter knife make a zig zag lines in the batter which will eliminate some of the air bubbles. Then make a straight line in the middle of the batter as if cutting in half horizontally.
- Bake for 40 to 50 minutes or until a skewer inserted in the middle of the cake comes out clean.
- Place the cake on a cooling rack and allow to cool for 9 minutes while in the pan. After 9 minutes remove the cake from the pan and allow it to cool completely.
- Serve with fruits or plain.
Video
Notes
- If using salted butter, omit the ¼ teaspoon of salt mentioned in the recipe.
- You can use shredded and sweetened coconut for this recipe. When using dry shredded coconut, soak it in warm or hot water for 5 minutes and then drain it properly before using it n the recipe. If you used dry shredded coconut in the recipe, the cake would get darker from the inside and will turn dense and oily.
- Soaking the dry coconut will bring back moisture to the coconut and will bake evenly in the cake batter.
- If you are fond of coconut flavor, omit one teaspoon from the vanilla and add 1 teaspoon of coconut flavor instead.
- Using room temperature eggs brings the batter ingredients together and helps the batter bake evenly.
- If the cake top is getting darker while baking, loosely covers it with aluminum foil.
That looks like a perfect pound cake, Muna.
Thanks dear, it was a delicious cake indeed. I love coconuts 🥰