Coconut Cream Cheese Pound Cake is a wonderfully rich, dense pound cake that stays fresh-tasting for days. Plenty of coconut flavor!

 
Like any good pound cake, this cake is sweet, but not too sweet. And it definitely does not need a glaze. There’s already plenty of flavor and sweetness. If you want to dress it up a little, just give it a light sprinkling of powdered sugar. The coconut flavor comes from shredded coconut and coconut extract.
Perfect for either a dessert, snack, or breakfast with a cup of coffee. The top forms a wonderful crackly crust. My favorite part of a pound cake.

Coconut Cream Cheese Pound Cake Recipe Tips:
For best results, use room temperature ingredients. Your butter, cream cheese, and eggs should sit out for at least an hour or two. Be sure not to overbake or it could cause the cake to dry out.
I like to process the shredded coconut in a food processor to chop it up some. That way you get all the flavor, but it doesn’t alter the texture too much.
Either a bundt pan or a tube pan can be used for this cake. I like to grease my pan with baking spray with flour. My second choice is to grease it with shortening and then coat with flour.
A little whipped cream and a few fresh berries would go great with this cake.
Pound cakes can easily be frozen either whole or in pieces. Wrap well in plastic wrap and then wrap in foil to make a double layer.

Try These Other Amazing Pound Cake Recipes:

Classic Southern Pound Cake
Lemon Cream Cheese ...