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Coconut cream cheese pound cake is so good with your morning coffee.


This Coconut Cream Cheese Pound Cake is so delicious. This cake is made in a loaf pan and is wonderful served with fruit on top or even with ice cream.

Coconut cream cheese pound cake is a great dessert for any occasion.

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.


Don’t forget to Pin our Coconut Cream Cheese Pound Cake recipe!

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

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  1. I was in the process of making this, and didn’t want to ruin it by making it in the bundt pan, so didn’t do it this time! I could only find 1 loaf pan, but I needed to use up 2 cream cheese blocks. . Borrowed a loaf pan from my daughter. It smells amazing and I can’t wait to try it. Just waiting for them to cool.

  2. Can this be doubled and baked in a bundt pan?

    • The Southern Lady says:

      I have never tried doubling this recipe, so I really can’t advise you except to say I would think you could do that.

  3. This was absolutely out of sight delicious! I love the heavy texture! ❤️

    • The Southern Lady says:

      Thank you so much Linda! So happy you enjoyed this recipe and thank you for letting us know. Have a great weekend.

  4. Joyce Williams says:

    is this really 8 oz cream cheese, or should it be 3 oz? Most cake recipes with 8 oz cream cheese call for 3 sticks butter and 3 cups flour

  5. Shirley Furlong says:

    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.

  6. Evelyn Bradshaw says:

    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.

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

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

  9. This sounds so good.Will try it.

  10. 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!

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

  12. I love coconut
    thank you…

  13. The Southern Lady says:

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

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