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Coconut-Cream-Cheese-Pound-CakeThis cake is made in a loaf pan and is wonderful served with fruit on top or even with ice cream.

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 coconut

1/4 cup milk

Beat butter, cream cheese, sugar and eggs with 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.  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. Enjoy!

Note:  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.


If you like this recipe, you might also like my recipe for Buttery Orange Pound Cake.


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15 Responses

  1. I love pound cake, by itself or in desserts such as shortcakes and trifles. If I add toasted coconut on top of the Coconut Cream Cheese Pound Cake is it better to sprinkle on top before baking or add it after it has cooked? I will make this cake either way as it sounds delicious.

  2. Hi Judy. I just made this yesterday and was a bit disappointed that it seems to be on the dry side. Did I perhaps do something wrong? Maybe I beat the batter too much or not enough? Thanks!

    • Sorry, this recipe did not work for you Linda. Sounds like you may have cooked it too long or like you said beat it too much.

  3. I wonder if this can be made using a Duncan Hines white or yellow cake mix. I never make cakes from scratch, but I love the Sour Cream Pound Cakes sold at the grocery deli and think it may work.

  4. Thanks for the recipe! Just made it this afternoon and loved it. I see muffin potential…

  5. I am anxious to try this cake. I tried the cheese Danish and my family loves them

  6. This sounds so good.Will try it.

  7. I use Organic Coconut Oil when I make coconut “anything”. It adds just a wonderful coconut-rich base to everything, and lightens up the texture as well. I know! I Know! How can a girl raised in South Alabama by a good old farm cook possibly think of using anything other than butter in her pound cake? And Organic at that!! Trust me! It is THAT good!

  8. This was delicious!!!! I did added some chopped pecans, but otherwise made it exactly as the recipe stated. WONDERFUL!!!

  9. I love coconut
    thank you…

  10. There may be a few but I don’t know which ones they are, Debora.

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