Coconut Pound Cake

This Coconut Pound Cake is rich, buttery, dense and perfectly moist. It’s a simple, classic cake made with cream cheese, real shredded coconut and topped with a sweet coconut glaze.

It’s rich and dense like a good pound cake should be, plus super moist and flavorful thanks to the cream cheese and real shredded coconut in the batter.


– Butter – Cream Cheese – Sugar – Eggs – All-Purpose Flour

Preheat oven to 350 degrees F. 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, or 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 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.


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