Coconut Pound Cake Recipe

5 from 4 votes

This Cream Cheese 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.

Prep Time10

Cook Time1 20

Total Time1 30

Course: Dessert

Cuisine: American

Servings: people

Calories: 282kcal

Author: The Carefree Kitchen

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
½ teaspoon Coconut Extract

Instructions

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.
Once finished, remove the cake from the oven and let cool for 5-10 minutes. Put a plate or serving dish on the 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!

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