The very best Coconut Pound Cake (2024)

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This Coconut Cream Cheese Pound Cake recipe is simply delicious. Dense and buttery this pound cake is topped simply with a sprinkle of powdered sugar then served with whipped cream and berries. This rich, dense, buttery cake is dessert perfection.

Of all the pound cakes I’ve made and shared with you, I had not even thought about a Coconut Pound Cake until this spring when two different readers asked about one. They both wanted a Coconut Pound Cake for Easter.

After a busy Track season, Boy Scouts campouts, and birthday celebrations I finally got to test and perfect this Coconut Cream Cheese Pound Cake.

My most favorite recipe to make is pound cakes. I’ve made hundreds and shared over 30 with you. (You can find the recipes here, Pound Cake Series.) I do recommend you read How to Bake the Perfect Pound Cake as well as How to Calibrate your Oven to get the very best results for your pound cake baking.

Also, check out Big Beautiful Cakes.

Table of Contents

Coconut Cream Cheese Pound Cake

Most often, I’m asked ‘did you accidentallyomitted the baking powder or baking soda’? One important note, traditional pound cakes did not contain baking powder or baking soda. They were leavened simply with eggs andis mypreferredmethod of baking pound cakes. Baking powder and baking soda change the texture (crumb) of cakes as well as, inhibit getting that nice crunchy ‘crust’ that is so desirable on pound cakes.

Pound Cake Baking Tips

As indicated above, I sprinkle confectioners’ sugar over the top. I then served the Pound Cake with fresh berries and whipped cream.
You could frost it with Caramel Sauce or Cream Cheese Glazeand toasted coconut if you prefer.
Brands I recommend Philadephia cream cheese, Crisco solid vegetable shortening, andWhite Lily or Martha White flour. Pans and more recommendations here.
I have found solid vegetable shortening and sugar instead of flour to be the best for coating the pan with to prevent sticking. By using sugar instead of flour, you won’t have white patches on the cake. You can use flour if you prefer.
If you use a bundt pan instead of a tube pan, make sure it’s a taller bundt, about 5 inches tall.

PANS AND SUCH

I bake my pound cakes on acookie sheetto bake. Setting the pan on acookie sheetmay affect the baking time. As well, using a light versus a darktube panwill affect baking times. For my cakes, I bake in a light pan on a roundcookie sheet.

Your tube pan or bundt pan needs to be at least a 12-cup pan. You can test it using water. If your pan isn’t large enough, don’t fill it with batter above 2 inches from the top. In this case, you can fill your pan not more than 2 inches from the top of the pan and use the remaining batter in cupcakes. Note your cupcakes will take less time to bake and need to be carefully removed when they’re done. Cooking time for the cupcakes will vary depending on how large they are. Start watching them at 20 minutes.

I’m not a fan ofnon-stick sprayfor pound cakes. Some of the sides always stick pulling off that crust that I worked so hard to create. Instead, I like to usesolid vegetable shorteningand follow that with a dusting ofgranulated sugar.(Yes, sugar. Sugar doesn’t leave any white areas on the cake.) Alternately, I like theWilton cake release. (When I started this pound cake series, I did use non-stick spray. However, after making so many and trying other methods, I do not use non-stick spray for cakes now. I have tried to go back and update those posts, but may have missed some.)

You can also find great recipeshere

Coconut Cream Cheese Pound Cake

This Coconut Cream Cheese Pound Cake recipe is dense and buttery. It’s topped simply with a sprinkle of powdered sugar thenserved with whipped cream and berries.

Ingredients

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

Instructions

Preheat the oven to 325°F. Grease a (10-inch, 12 cup) bundt ortube panwithsolid vegetable shorteningand sprinkle with sugar (or you can use flour). Alternately, you can useWilton Cake Release.
In the bowl of your stand mixer beat butter, shortening, and sugar together. Stop the mixer and scrape down the sides. Next, add the cream cheese and blend until fluffy. Again stop the mixer and scrape down the sides.
Add eggs alternately with flour, beginning and ending with flour. Scrape down the sides.
Blend in the coconut and almond extracts.
Stir in coconut.
Pour into prepared baking pan.
Place pan on a baking sheet and bake at 325 degrees for 85 to 90 minutes. Test cake with a wooden pick or skewer. Cake is done when dry crumbs or no crumbs come out on pick when inserted into the thickest part of the cake.
Cool on a wire rack 20 minutes before inverting on serving tray.
Frost, if desired, and serve.*See posts for details

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected.

Nutrition

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The very best Coconut Pound Cake (2024)

Coconut Cream Cheese Pound Cake

Pound Cake Baking Tips

PANS AND SUCH

Coconut Cream Cheese Pound Cake

Ingredients

Instructions

Notes

Nutrition

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References