There’s something magical about walking into a kitchen filled with the sweet, buttery aroma of a pound cake baking in the oven. But today, we’re taking this beloved classic to new heights by adding two game-changing ingredients: rich cream cheese and tropical coconut. The result? A pound cake that’s simultaneously familiar and excitingly different, with a texture that will make you weak in the knees.
I stumbled upon this combination during one of those happy kitchen accidents. After running low on regular milk while making my grandmother’s pound cake recipe, I reached for some coconut milk as a substitute. That improvisation led to several rounds of testing and tweaking until I perfected this recipe that I’m thrilled to share with you today.
Why This Recipe Works
The traditional pound cake gets its name from the equal amounts of butter, sugar, eggs, and flour originally used to make it. This modern version builds on that foundation by incorporating cream cheese for extra richness and moisture, while coconut adds a subtle tropical note that makes this cake truly special. The result is a pound cake that’s dense but not heavy, moist but not wet, and sweet but not cloying.
Equipment You’ll Need
Before we dive into the baking process, let’s make sure you have everything ready:
- 10-inch tube pan or bundt pan
- Stand mixer or hand mixer
- Large mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
- Parchment paper
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 8 oz cream cheese, softened
- 2 1/2 cups granulated sugar
- 6 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut cream
- 1 cup sweetened shredded coconut
For the Coconut Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons coconut cream
- 1/2 teaspoon vanilla extract
- 1/4 cup toasted coconut flakes for garnish
The Method
Step 1: Preparation
Let’s start with the basics. Position your oven rack in the center and preheat to 325°F (165°C). This cake needs gentle, steady heat to achieve that perfect golden crust while staying moist inside. Grease your tube pan thoroughly and line the bottom with parchment paper. Don’t skip this step – it’s your insurance policy against sticking!
Step 2: Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This even distribution of leavening agents is crucial for uniform rise. Set this aside while we work on the wet ingredients.
Step 3: The Creaming Method
Here’s where the magic happens. In your stand mixer bowl, beat the softened butter and cream cheese until they’re completely smooth and lighter in color – about 2-3 minutes. You’re looking for a texture that resembles whipped cream. Gradually add the sugar, beating for another 4-5 minutes until the mixture is fluffy and almost white. This step creates tiny air pockets that give your cake its tender crumb.
Step 4: Adding Eggs
Add eggs one at a time, beating well after each addition. You’ll notice the batter becoming increasingly smooth and glossy. After each egg, scrape down the sides of the bowl – this ensures even mixing and no surprise butter streaks in your final cake.
Step 5: Flavoring
Mix in the vanilla and coconut extracts. Now add the flour mixture alternately with the coconut cream, beginning and ending with flour (three additions of flour, two of coconut cream). Mix just until combined – overmixing at this stage can make your cake tough. Fold in the shredded coconut by hand using a rubber spatula.
Step 6: Baking
Pour the batter into your prepared pan, smoothing the top with your spatula. Give the pan a couple of gentle taps on the counter to release any air bubbles. Bake for 75-85 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
Step 7: Cooling
Let the cake cool in the pan for exactly 15 minutes – any longer and it might stick, any shorter and it might break. Turn it out onto a wire rack to cool completely.
The Glaze
While the cake cools, whisk together the powdered sugar, coconut cream, and vanilla extract until smooth. You’re looking for a consistency that’s thick but pourable – add more coconut cream or sugar as needed. Once the cake is completely cool, drizzle the glaze over the top and sprinkle with toasted coconut flakes.
Pro Tips for Perfect Results
- Room temperature ingredients are non-negotiable. They create a smoother batter and more even texture.
- Don’t open the oven door during the first 60 minutes of baking. This cake needs steady heat to rise properly.
- If the top starts browning too quickly, tent it loosely with aluminum foil.
- Store the cake at room temperature for up to 5 days, wrapped well in plastic wrap.
Variations
- Add 1 cup of white chocolate chips to the batter for extra indulgence
- Substitute dark rum for half the coconut cream for a more adult version
- Add 1 cup of finely chopped macadamia nuts for tropical crunch
- Make it citrusy by adding lemon or lime zest to the batter
This Coconut Cream Cheese Pound Cake is more than just a dessert – it’s a celebration of classic baking techniques meeting tropical flavors. Whether you’re serving it at a summer barbecue or enjoying a slice with your afternoon coffee, this cake is sure to become a new favorite in your recipe collection.
Have you tried making this cake? I’d love to hear about your experience in the comments below. Don’t forget to tag us in your social media posts if you share photos of your creation!