This Coconut Cream Cheese Pound Cake is a rich, buttery dessert that’s deeply flavorful and perfectly dense. The cream cheese brings an irresistible tang and moist texture, while sweetened coconut and optional coconut glaze elevate each bite into tropical indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1½ cups (340g) unsalted butter, softened

1 (8 oz) package cream cheese, softened

3 cups (600g) granulated sugar

6 large eggs, room temperature

2 tsp vanilla extract

1 tsp coconut extract (optional but highly recommended)

3 cups (360g) all-purpose flour

½ tsp salt

1 cup sweetened shredded coconut

Optional Coconut Glaze:

1 cup powdered sugar

1–2 tbsp coconut milk or regular milk

¼ tsp coconut extract (optional)

Extra shredded coconut, toasted or plain (for garnish)

Directions

Preheat & Prepare Pan:
I preheat my oven to 325°F (163°C), then grease and flour a 10-inch bundt or tube pan—or use baking spray with flour.

Cream Butter, Cream Cheese & Sugar:
In a large bowl, I beat the butter and cream cheese together until smooth and fluffy. Gradually, I add the sugar and beat the mixture for 4–5 minutes until it’s light and airy.

Add Eggs & Flavoring:
I add the eggs one at a time, beating well after each one. Then I mix in the vanilla and coconut extracts.

Add Dry Ingredients:
In a separate bowl, I whisk together the flour and salt. I add the dry ingredients gradually to the wet mixture, mixing just until combined. Finally, I fold in the shredded coconut by hand.

Bake:
I pour the batter into the prepared pan and bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean. I let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.

(Optional) Add Glaze:
If I want to add the glaze, I whisk together powdered sugar, coconut milk, and coconut extract until smooth. I drizzle it over the cooled cake and sprinkle with extra shredded or toasted coconut.

Servings and timing

This recipe makes approximately 12–14 servings.
Bake time is 75–85 minutes, with an additional 10–15 minutes for cooling in the pan. I recommend letting the cake cool completely before glazing and serving. Total time (including prep and cooling): about 2.5 hours.

Variations

Lemon-Coconut Pound Cake: I sometimes add lemon zest and swap vanilla extract for lemon extract to bring a bright twist.

Nutty Coconut Cake: Toasted pecans or macadamia nuts can be folded in with the coconut for added crunch.

Chocolate Swirl: I swirl in some melted dark chocolate or chocolate chips to make it extra decadent.

Mini Cakes: I’ve made this batter into mini bundt cakes—just adjust the baking time to 30–35 minutes.

No Glaze: The cake stands beautifully on its own without any glaze if I want something less sweet.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to a week. To freeze, I wrap slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 3 months. When I’m ready to serve, I let it thaw at room temperature. To reheat a slice, I microwave it for 10–15 seconds.

FAQs

How do I know when the cake is done baking?

I check for doneness by inserting a toothpick in the center—if it comes out clean, the cake is ready. It should also start pulling away slightly from the edges of the pan.

Can I make this cake ahead of time?

Yes, I often bake it a day in advance. It actually tastes even better the next day as the flavors develop. Just store it tightly wrapped.

What if I don’t have coconut extract?

Coconut extract adds a boost, but if I don’t have it, I just use extra vanilla extract. The shredded coconut still brings a nice coconut flavor.

How can I make the cake less sweet?

I reduce the sugar to 2½ cups if I prefer a less sweet cake. Skipping the glaze also tones it down while keeping the richness.

Can I use unsweetened coconut instead?

Yes, but I prefer sweetened coconut for added moisture and sweetness. If I use unsweetened, I make sure not to overbake it to prevent dryness.

Conclusion

This Coconut Cream Cheese Pound Cake is one of those timeless desserts I keep coming back to. It’s rich, moist, and full of tropical flavor without being too heavy or overly sweet. Whether I top it with glaze or keep it simple, every slice feels like a special treat.

📖 Recipe: