Coconut Cream Cheese Pound Cake


  • 1/2 cup butter or 8 tablespoons or 1 stick softened
  • 1 8 ounce package cream cheese, softened
  • 1 cup white granulated sugar
  • 3 eggs
  • 1 teaspoon coconut extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup flaked or shredded sweetened coconut
  • 1/4 cup milk

How To Make Coconut Cream Cheese Pound Cake

  • Beat butter, cream cheese, sugar and eggs with a mixer. Add coconut extract. Whisk together flour and baking powder.
  • Add to creamed mixture and continue beating while adding coconut and milk.
  • Generously spray a 9 x 5 inch loaf pan with cooking spray or line with parchment paper. Pour in batter. (Batter will be thick) Bake in preheated 325 degree oven for 1 hour 10 minutes, checking for doneness as ovens vary. Makes 1 loaf. Can sprinkle toasted coconut on top.


To toast 1 cup of coconut spread on baking sheet in 325 degree oven for about 6 to 7 minutes. Shake pan a couple times to keep coconut from burning. Toast to a golden brown.

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