Indulge in the irresistible allure of this exquisite Coconut Pound Cake – a dessert masterpiece that promises a rich, buttery, and perfectly dense experience with every single bite. Crafted for ultimate moisture and flavor, this classic recipe features the luxurious combination of cream cheese and real shredded coconut, all crowned with a luscious homemade coconut glaze. It’s more than just a cake; it’s a tropical escape, a comforting classic, and a guaranteed crowd-pleaser that will leave everyone asking for the recipe.
Whether you’re hosting a festive holiday gathering, a casual potluck, an elegant shower, or simply craving a delightful afternoon treat, this coconut pound cake stands as the ideal choice. Its versatility and universal appeal make it suitable for any season and every occasion. If you appreciate the timeless charm and satisfying texture of a perfectly baked pound cake, we invite you to explore our other beloved creations, such as our rich Chocolate Pound Cake, our zesty Key Lime Pound Cake, or the comforting simplicity of our Classic Pound Cake recipe.
The Ultimate Cream Cheese Coconut Pound Cake Recipe
For aficionados of all things coconut, this spectacular cream cheese coconut pound cake is an absolute dream come true. You simply won’t be able to resist its deep, satisfying flavor and luxurious texture. True to the essence of a great pound cake, it boasts a wonderfully rich and dense crumb, yet remains incredibly moist and tender. This exceptional moisture and vibrant flavor are largely thanks to two star ingredients: velvety cream cheese and generous amounts of real shredded coconut infused directly into the batter.
Our meticulously crafted, easy-to-follow recipe guides you through each step, ensuring a baking experience that’s both enjoyable and rewarding. The cake is completed with a simple yet exquisite homemade coconut glaze, artfully poured over the cooled cake. For an elevated presentation that truly dazzles, consider sprinkling a light dusting of extra toasted coconut on top. Serve each slice alongside a generous dollop of our light and airy homemade whipped cream and a medley of vibrant fresh berries. This combination not only enhances the visual appeal but also adds a refreshing contrast that perfectly complements the cake’s sweet, tropical notes.
Why You’ll Love This Coconut Pound Cake
Beyond its simple elegance, this coconut pound cake offers a multitude of reasons to fall in love with it:
- Unforgettable Flavor Profile: The harmonious blend of rich butter, tangy cream cheese, and fragrant coconut extract creates a deeply satisfying and distinctly tropical flavor. Every bite is an experience, transporting you to sun-drenched beaches with its authentic coconut essence.
- Perfectly Balanced Texture: This isn’t just a cake; it’s a testament to the ideal pound cake texture. It’s incredibly dense, yet surprisingly light and moist, with a fine, tender crumb that practically melts in your mouth. The shredded coconut adds a subtle textural contrast without being chewy or intrusive.
- Impressive Presentation, Easy Execution: While it looks sophisticated, this recipe is remarkably straightforward. Our clear instructions make it accessible for bakers of all skill levels, ensuring you can achieve a stunning, bakery-quality cake right in your own kitchen. The bundt pan naturally creates an elegant shape that requires minimal decoration.
- Versatility for Any Occasion: From casual family desserts to grand celebrations, this cake fits seamlessly into any event. It’s sturdy enough for potlucks and picnics, yet refined enough for formal dinners and special gatherings. Pair it with coffee for a cozy afternoon or with champagne for a festive brunch.
- Make-Ahead Friendly: Pound cakes are known for their excellent keeping qualities, and this coconut version is no exception. It can be prepared in advance, allowing the flavors to meld beautifully, making it perfect for busy hosts or those who appreciate a ready-made treat.
Key Ingredients for a Perfect Coconut Pound Cake
The secret to an exceptionally delicious Coconut Pound Cake lies in the quality and preparation of its core ingredients. Each component plays a vital role in achieving that coveted moist, dense, and flavorful result.
- Butter: For the most luxurious crumb and rich flavor, high-quality unsalted butter is essential. Ensure your butter is softened to room temperature before you begin. This allows it to cream beautifully with the sugar and cream cheese, incorporating air and creating a light, fluffy base. If you forget to pull it out in advance, you can carefully microwave it in 10-second intervals until softened, but never melted.
- Cream Cheese: This is the game-changer for moisture and tenderness in this recipe. Full-fat cream cheese adds a subtle tang that balances the sweetness and contributes significantly to the cake’s velvety texture. Like butter, it must be softened to room temperature to prevent lumps and ensure smooth incorporation into the batter.
- Granulated Sugar: Beyond sweetness, sugar plays a crucial role in creating a moist and tender cake by attracting and holding onto moisture. We use standard granulated sugar, which also contributes to the cake’s golden crust and helps stabilize the batter.
- Eggs: Large eggs are a binder and leavening agent, providing structure and richness to the pound cake. It’s best if they are at room temperature. Cold eggs can cause the butter and cream cheese mixture to seize, leading to a lumpy batter. If your eggs are cold, a quick warm water bath for a few minutes will bring them to the ideal temperature.
- Flour: You can achieve excellent results with either all-purpose flour or cake flour. All-purpose flour yields a classic dense crumb, while cake flour, with its lower protein content, will result in an even more tender and delicate texture. Sifting your chosen flour ensures a lighter, lump-free batter.
- Milk: Whole milk is highly recommended for its richness, which contributes to the cake’s overall moistness and depth of flavor. However, 2% milk can be used as a perfectly acceptable substitute if whole milk is unavailable.
- Shredded Coconut: This ingredient provides both texture and an intensified coconut flavor. Sweetened shredded coconut is preferred for this recipe, as the extra sugar helps retain moisture, keeping the cake succulent for longer. If using unsweetened, you might consider slightly increasing the sugar in the recipe or adding a touch more milk to compensate for potential dryness.
- Coconut Extract: This is your secret weapon for an undeniable burst of authentic coconut flavor. While the shredded coconut adds a wonderful texture and mild taste, the extract truly amplifies the tropical essence throughout the cake. If you can find it, it’s an indispensable addition.
Crafting the Perfect Coconut Glaze
No coconut pound cake is complete without a smooth, glistening glaze that locks in moisture and adds an extra layer of sweetness and coconut flavor. This simple glaze comes together in minutes.
- Powdered Sugar: Also known as confectioners’ sugar, this finely milled sugar is key to a smooth, non-gritty glaze. Its powdery texture dissolves easily, ensuring a silky finish.
- Milk: A small amount of whole milk provides the liquid base for the glaze. Start with the recommended amount and add more gradually, a tiny bit at a time, until you achieve your desired pouring consistency – thick enough to cling to the cake but thin enough to drizzle elegantly.
- Coconut Extract: Just like in the cake batter, coconut extract is crucial here for amplifying the tropical notes. It transforms a basic vanilla glaze into a truly coconut-infused topping. If coconut extract is not available, pure vanilla extract can be used as a decent substitute, though the coconut flavor will be less pronounced.
How to Make this Recipe for Coconut Pound Cake: A Step-by-Step Guide
Creating this magnificent coconut pound cake is a straightforward process when you follow these clear instructions. Remember that careful preparation and attention to detail will lead to the most delicious results.
- Prepare Your Pan and Oven: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at a consistent temperature when the cake goes in, promoting even baking. Next, meticulously grease and flour a 9-10 cup bundt pan. This step is crucial for preventing the cake from sticking and ensuring a clean release. Make sure to coat all the intricate crevices of the bundt pan.
- Cream the Fats and Sugar: In a large mixing bowl, combine the softened butter, softened cream cheese, and granulated sugar. Using an electric mixer (either a hand-held or stand mixer), beat these ingredients together on medium-high speed for 3-5 minutes, or until the mixture becomes wonderfully light, fluffy, and pale in color. This creaming process incorporates air, which is vital for the cake’s tender crumb.
- Incorporate Eggs and Dry Ingredients: Add the large eggs one at a time, beating well after each addition until fully incorporated. Take a moment to scrape down the sides of the bowl with a spatula as needed to ensure all ingredients are evenly mixed and the batter remains smooth. Next, gradually add the all-purpose flour, mixing on low speed only until it is *almost* combined. Overmixing the flour can develop gluten, leading to a tough cake.
- Add Wet Ingredients and Coconut: Finally, pour in the milk, salt, shredded coconut, vanilla extract, and coconut extract. Mix on low speed until just combined. The batter should be smooth but avoid overmixing. Pour the luscious batter evenly into your prepared bundt pan.
- Bake to Perfection: Place the bundt pan in your preheated oven and bake for approximately 1 hour and 20 minutes. Baking times can vary, so the best indicator of doneness is when a wooden toothpick inserted into the very center of the cake comes out clean, with no wet batter clinging to it.
- Cooling Process: Once baked, remove the cake from the oven and allow it to cool in the bundt pan on a wire rack for 10-15 minutes. This resting period allows the cake to firm up slightly, making it easier to handle. After this initial cooling, carefully place a serving plate or cooling rack on top of the bundt pan and, with a swift, confident motion, invert the cake onto the plate to cool completely. Allowing it to cool fully before glazing is key.
- Prepare the Coconut Glaze: While the cake is cooling, whisk together the powdered sugar, milk, and coconut extract in a medium bowl until smooth. If the glaze appears too thick, add a tiny bit more milk (a quarter teaspoon at a time) until it reaches your desired drizzling consistency. It should be thick enough to coat a spoon but fluid enough to drizzle easily.
- Glaze and Serve: Once the pound cake is completely cooled, generously drizzle the coconut glaze over the top, allowing it to cascade down the fluted edges. For an extra touch of elegance and flavor, sprinkle with toasted coconut if desired. Let the glaze set for at least an hour before slicing. Serve this delightful dessert with a dollop of whipped cream, fresh raspberries, or a scoop of vanilla bean ice cream for an truly indulgent experience. Enjoy your homemade masterpiece!
Expert Tips for Baking the Best Coconut Pound Cake
Achieving a bakery-perfect coconut pound cake is simple with these invaluable tips that address common baking challenges and enhance your results:
- Room Temperature is Key: This cannot be stressed enough! Ensure your butter, cream cheese, and eggs are all at true room temperature. This allows them to emulsify properly, creating a smooth, homogenous batter that holds air effectively. Cold ingredients can lead to a lumpy batter and a dense, unevenly baked cake.
- Accurate Measuring: Baking is a science, so precision in measuring ingredients is crucial. For flour, use the spoon-and-level method: spoon flour into your measuring cup until it overflows, then level off the top with a straight edge. Do not scoop directly from the bag, as this compacts the flour and results in too much dry ingredient.
- Don’t Overmix the Flour: Once you add the flour, mix on low speed only until just combined. Overmixing develops gluten, which can lead to a tough, rubbery cake. A few small streaks of flour are acceptable and will disappear during baking.
- Proper Pan Preparation: For bundt cakes, thorough greasing and flouring are non-negotiable. Use a baking spray with flour or coat generously with softened butter, then dust with flour, tapping out any excess. This ensures the intricate design of the bundt pan releases cleanly.
- Test for Doneness Reliably: While bake times are a good guide, ovens vary. Always rely on the toothpick test: insert a wooden skewer or toothpick into the deepest part of the cake. It should come out clean or with a few moist crumbs clinging to it, but no wet batter.
- Cool Completely Before Glazing: Patience is a virtue here! Glazing a warm cake will cause the glaze to melt and run off, resulting in a thin, watery coating. Allow your pound cake to cool completely to room temperature before applying the glaze for a beautiful, thick, and opaque finish.
- Toasting Coconut for Extra Flavor: While optional, toasting a small amount of coconut for garnish adds a wonderful depth of flavor and textural contrast. See the FAQ section below for the best methods to achieve perfectly golden-brown toasted coconut.
- Customize Your Glaze: Feel free to adjust the thickness of your glaze by adding more milk (for a thinner, more translucent glaze) or more powdered sugar (for a thicker, opaque glaze) until it reaches your preferred consistency.
Serving Suggestions for Your Coconut Pound Cake
This Coconut Pound Cake is a showstopper on its own, but a few thoughtful additions can elevate the experience even further. Its rich, buttery, and moist profile pairs wonderfully with a variety of accompaniments, making it suitable for any time of day.
- Classic with Berries and Cream: The quintessential pairing! A dollop of freshly whipped cream provides a light, airy contrast to the dense cake, while a handful of fresh berries (strawberries, raspberries, blueberries, or a mix) adds a burst of tartness and vibrant color.
- A Scoop of Ice Cream: For a truly decadent dessert, serve a warm slice with a scoop of vanilla bean, coconut, or even a complementary fruit-flavored ice cream like mango or passion fruit. The melting ice cream creates a delightful sauce.
- Tropical Fruit Compote: Enhance the tropical notes by serving alongside a homemade compote of pineapple, mango, or passion fruit. A light dusting of shredded coconut, perhaps lightly toasted, adds visual appeal and texture.
- Morning or Afternoon Indulgence: Enjoy a slice with a cup of freshly brewed coffee, a fragrant Earl Grey tea, or a creamy latte. It makes for an elegant breakfast pastry or a satisfying mid-day pick-me-up.
- Dessert Platter Star: If you’re hosting, arrange slices on a beautiful platter with other mini desserts. Its elegant presentation ensures it stands out.
Frequently Asked Questions About Coconut Pound Cake
Absolutely! Pound cakes are excellent candidates for freezing, making them perfect for meal prep or enjoying a homemade treat later. For best results, freeze your pound cake *before* adding the glaze. Wrap the cooled cake very tightly first in plastic wrap, ensuring no air can reach it, then wrap it again securely in aluminum foil. If space allows, place the double-wrapped cake into a large freezer bag to prevent freezer burn. It can be stored for up to 2 months. When ready to enjoy, simply remove it from the freezer and thaw it at room temperature or in the refrigerator overnight. Once thawed, you can prepare and apply the coconut glaze at least an hour before serving to allow it to set beautifully.
While bundt pans are traditionally favored for pound cakes due to their excellent presentation and ability to distribute heat more evenly to the dense batter, they are not strictly necessary. Pound cakes are also commonly baked in round tube cake pans, which serve a similar purpose. If you don’t own a bundt or tube pan, you can certainly bake this recipe in standard loaf pans. Simply fill them about two-thirds full to allow for proper rise. Keep in mind that when using loaf pans, the baking time will need to be adjusted, likely decreasing slightly compared to a bundt pan, so be sure to monitor it closely and perform the toothpick test for doneness.
Toasting coconut amplifies its nutty flavor and adds a lovely crunch, making it an ideal garnish. There are two primary methods:
- Skillet Method: This is often the quickest way. Place a thin layer of shredded coconut in a dry, hot skillet over medium heat. Stir frequently and constantly, as coconut burns very easily. Cook until the coconut turns a fragrant, golden-brown. Immediately transfer the toasted coconut from the hot skillet to another bowl to stop the cooking process and prevent further browning.
- Oven Method: For a more hands-off approach, spread a thin, even layer of shredded coconut on a baking sheet. Bake in a preheated 300°F (150°C) oven for about 8-12 minutes, stirring at least twice during baking to ensure even toasting. As with the skillet method, watch it closely, as it can go from golden to burnt quickly. Once toasted, transfer to a cool bowl.
This is a common question, and interestingly, this particular recipe can be considered both! The distinction lies primarily in definition:
- Pound Cake: Refers to the *style* of cake, traditionally made with a pound each of butter, sugar, eggs, and flour (hence the name). Modern pound cakes still adhere to this dense, rich, buttery, and often moist profile, regardless of the exact proportions. It defines the cake’s ingredients and characteristic texture.
- Bundt Cake: Refers exclusively to the *type of pan* in which a cake is baked. A bundt pan is characterized by its decorative fluted, ring shape. Bundt pans are particularly well-suited for denser cakes, like pound cakes, because the central tube allows heat to penetrate the cake’s interior more efficiently, ensuring even baking.
Therefore, a Coconut Pound Cake baked in a bundt pan is simultaneously a pound cake (due to its recipe and texture) and a bundt cake (due to its shape and baking vessel).
Storing and Freezing Your Coconut Pound Cake
Proper storage is essential to maintain the freshness and deliciousness of your Coconut Pound Cake. Here’s how to ensure it stays delightful for days or even months:
- Room Temperature: If you plan to enjoy the cake within a couple of days, store any unglazed or glazed leftovers at room temperature. Wrap the cake tightly in aluminum foil or place it in an airtight container to prevent it from drying out. It will remain fresh and moist for up to 2 days.
- Refrigerator: To extend its freshness, particularly if your kitchen is warm or if the cake is glazed, store it in the refrigerator. Again, wrap it well in aluminum foil or keep it in an airtight container. In the fridge, your pound cake will stay wonderfully moist and flavorful for up to 4 days.
- Freezing: As mentioned in the FAQs, pound cake freezes beautifully. For optimal quality, freeze the cake *before* applying the glaze. Wrap the cooled, unglazed pound cake tightly first with plastic wrap, then with a layer of aluminum foil. For extra protection against freezer burn, you can place the wrapped cake into a large freezer-safe bag. It can be stored in the freezer for up to 2 months. When you’re ready to serve, transfer the frozen cake to the refrigerator to thaw overnight, or allow it to come to room temperature for several hours. Once thawed, you can prepare and apply the coconut glaze as instructed, ensuring it has at least an hour to set before slicing and serving.
Coconut Pound Cake Recipe
The Carefree Kitchen
10 mins
1 hr 20 mins
1 hr 30 mins
12
people
Ingredients
- 1 ½ cups butter, room temperature
- 8 ounces cream cheese, room temperature
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- ¾ cup milk
- 1 ½ cups shredded coconut
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
Glaze
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon coconut extract
Instructions
- Preheat oven to 350 degrees F (175°C).
- Grease and flour a 9-10 cup bundt cake pan and set aside.
- In a large bowl with an electric mixer, whip together the butter, cream cheese, and sugar until light and fluffy, about 3-5 minutes.
- Slowly add the eggs, mixing after each addition and scraping down the sides as necessary to make the mixture smooth. Add the flour and mix on low speed until almost completely combined. Finally, add the milk, salt, shredded coconut, vanilla extract, and coconut extract. Mix until just combined and transfer to the prepared pan.
- Bake in the preheated oven for about 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
- Once finished, remove the cake from the oven and let cool for 5-10 minutes in the pan. Put a plate or serving dish on top of the bundt cake pan and flip the cake onto the serving plate to cool completely.
- In the meantime, make the glaze by whisking together the powdered sugar, milk, and coconut extract in a large bowl. Add more milk if necessary to reach your desired consistency.
- Drizzle the glaze over the cooled pound cake and sprinkle with toasted coconut if desired. Let the glaze set up before slicing to serve with a dollop of whipped cream, fresh raspberries, or a scoop of ice cream. Enjoy!
Notes
Nutrition
|
Carbohydrates: 36g
|
Protein: 4g
|
Fat: 14g
|
Saturated Fat: 10g
|
Trans Fat: 1g
|
Cholesterol: 56mg
|
Sodium: 131mg
|
Potassium: 131mg
|
Fiber: 1g
|
Sugar: 24g
|
Vitamin A: 187IU
|
Vitamin C: 1mg
|
Calcium: 60mg
|
Iron: 1mg
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Dessert
American
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In conclusion, this Coconut Bundt Cake is more than just a dessert; it’s a celebration of rich flavors and perfect textures. Moist, dense, and bursting with tropical coconut, it’s exquisitely complemented by a sweet coconut glaze and often served with a cloud of whipped cream and fresh berries. Its simple elegance makes it an ideal dessert for any occasion, promising to be a delightful end to any meal or a cherished treat for an afternoon indulgence. Experience the joy of baking and savoring this magnificent creation that truly embodies comfort and sophistication.
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