Coconut Cream Cheese Pound Cake


Is your sweet tooth craving something dense, rich, and bursting with flavor? Well, this Coconut Cream Cheese Pound Cake is sure to satisfy even the strongest sugar cravings! I’ve made hundreds of pound cakes over the years, but none quite as delightful as this one. The tropical coconut and tangy cream cheese pair perfectly for a dessert that will have you begging for more after just one bite.

What extract brands do you recommend?

When it comes to extracts, I always use Nielsen-Massey. Their coconut extract adds the most true, potent coconut flavor without any artificial tasting notes. The almond extract is also smooth and robust. For this recipe, the high quality of these extracts makes a big difference, as you want the coconut and almond to shine alongside the creamy cream cheese.

What can I substitute for flaked coconut?

I don’t recommend substituting the flaked coconut in this recipe if possible. The texture and coconut flavor it provides is unmatched. However, in a pinch, you could use shredded coconut or even coconut flour. Just keep in mind that the flavor and moisture may be slightly impacted. I’d suggest tasting the batter and adjusting extracts or milk if needed.

What pans work best for this cake?

For the perfect texture, height, and domed shape, I strongly recommend using a 10-inch tube or bundt pan. The tall sides help the pound cake rise up tall and proud. Metal pans conduct heat better than glass or ceramic as well. Make sure to generously grease the pan too!

Should I frost or glaze this Coconut Cream Cheese Pound Cake?

You certainly can! A glossy cream cheese glaze is always a crowd favorite. Or get creative with a caramel drizzle or toasted coconut on top. But honestly this cake is so moist and flavorful that a simple dusting of powdered sugar lets the coconut and cream cheese flavors shine through. Serve it with some berries and whipped cream for a delightful but simple presentation.


  • 1 cup of butter (room temperature, salted or unsalted based on preference)
  • ½ cup of solid vegetable shortening
  • 3 cups of granulated sugar
  • 3 cups of all-purpose flour (sifted and measured accurately)
  • 1 package of cream cheese, 8 ounces (low or fat-free versions not recommended)
  • 1 tablespoon of coconut extract (recommended brand suggested)
  • 1 teaspoon of almond extract
  • 6 to 7 large eggs (extra large or regular size)
  • 1 cup of sweetened flaked coconut, pulsed 4 to 5 times in a food processor


  1. Preheat your oven to 325°F (163°C). Grease a 10-inch, 12-cup bundt or tube pan with solid vegetable shortening and lightly dust with sugar or flour. Alternatively, Wilton Cake Release can be used.
  2. In a stand mixer, beat the butter, shortening, and sugar together. Pause to scrape down the sides of the bowl.
  3. Add the cream cheese and blend until fluffy, scraping down the bowl sides as needed.
  4. Alternately add eggs and flour, starting and ending with flour, and scraping the bowl sides.
  5. Mix in the coconut and almond extracts.
  6. Fold in the pulsed coconut.
  7. Pour the mixture into the prepared pan.
  8. Place the pan on a baking sheet and bake for 85 to 90 minutes at 325°F (163°C). Check doneness with a wooden pick or skewer – the cake is ready when it comes out with dry crumbs or no crumbs.
  9. Allow the cake to cool on a wire rack for 20 minutes before inverting onto a serving tray.
  10. Optionally, frost as desired and serve.

Note: For more details and serving suggestions, refer to the original post.