Easy Coconut Cream Cheese Pound Cake Recipe

Image credit: Whip It Like Butter via YouTube

This delicious cream cheese pound cake covered in a yummy coconut glaze is one of the best pound cake versions you can ever try, and I bet that this will even be your new favorite. It’s rich in coconut flavor and is topped with sweetened shredded coconut which makes every bite more fun and tasty.

You can serve this for dessert, snack, or even for breakfast, if you want you can even eat this all day. This is also a great pound cake to serve at parties or special occasions, and I assure you your guests will love this incredible pastry that they’d never want to stop eating. Learn how now with this video tutorial by Whip It Like Butter on YouTube.

Ingredients for Coconut Cream Cheese Pound Cake:

3 cups of all-purpose flour, sifted
3 cups of granulated sugar
1½ cups of unsalted butter, at room temperature
¼ cup of whole milk, at room temperature
4 large eggs, at room temperature
1 (8oz) block of cream cheese
½ tsp of baking powder
2 tsp of coconut extract
1 tsp of almond extract
½ tsp of salt
1 cup of sweetened shredded coconut

Frosting

2 cups of powdered sugar
3 tbsp of whole milk
1 tsp of coconut extract

How to Make Coconut Cream Cheese Pound Cake:

CAKE

Step 1: Preheat your oven to 325°F, then add the butter and sugar to a mixing bowl, and beat them for about 2 to 3 minutes or until light and fluffy. Add the cream cheese, then keep mixing until combined, and then add the eggs one at a time making sure to bet well in between each addition.

Step 2: Add the coconut and almond extract, then give them a good mix to incorporate, pour in the milk, and keep mixing until fully combined. In a separate bowl, whisk together the flour, salt, and baking powder until uniform, then add the flour mixture to the batter, and add in the coconut.

Step 3: Fold them together until well combined, then grease the bundt pan with a nonstick cooking spray, and pour in the batter smoothing the surface evenly. Place it in the preheated oven, then let it bake for about 1 hour and 15 minutes or until a toothpick inserted at the center comes out clean.

GLAZE

Step 1: In a mixing bowl, add the powdered sugar and coconut extract, then mix them together to combine, and slowly pour in the milk mixing continuously.

Step 2: Pour the glaze over the inverted and cooled cake, then sprinkle the coconut on top, and let the glaze set before serving. Enjoy!