Coconut Cream Cheese Pound Cake - The Southern Lady Cooks


This Coconut Cream Cheese Pound Cake is super easy to make and one of our favorites! This pound cake is made in a loaf pan and its perfect for just a few people. It’s wonderful with coffee and would be great for a brunch gathering. Pound cakes are dense cakes and this cake is made with cream cheese and eggs so that is going to make it moist and dense. If you love coconut you should definitely give this cake a try!

Coconut cream cheese pound cake simple ingredients:


Cream cheese, softened

White granulated sugar


Coconut extract

All-purpose flour

Baking powder

Flaked or shredded sweetened coconut


I used parchment paper in the pan when I made this because I wanted to make sure it didn’t stick to the pan. I have found that pound cakes or any heavy cake has a tendency to stick and this helps that process. I also like to toast some coconut to sprinkle on the top of this cake too, but it is absolutely not necessary.

Recipe Feedback: “This was delicious!!!! I did added some chopped pecans, but otherwise made it exactly as the recipe stated. WONDERFUL!!!” -Mae

“This was absolutely out of sight delicious! I love the heavy texture!” – Linda

Please remember the batter will be thick, you do not want to over mix a pound cake. Full printable recipe in recipe card below.

If you love pound cakes you will also love this one!

Coconut Cream Cheese Pound Cake - The Southern Lady Cooks


Coconut Cream Cheese Pound Cake - The Southern Lady Cooks

Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking, and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine! 

Print Recipe
5 from 10 votes

Coconut Cream Cheese Pound Cake

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.
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Cake, Dessert
Cuisine: American
Keyword: Coconut Cake, cream cheese pound cake
Servings: 1 loaf cake
Author: The Southern Lady Cooks


  • 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


  • 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 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.

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



Click here to follow us on Instagram.


© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.


5 Secrets to Old-Fashioned
Southern Cooking

Tips, tricks & recipes to cook Southern food just like Grandma used to!


Similar Posts


  1. PLEASE HELP! I found your recipe for the coconut cream cheese pound cake. It looks incredible! I wanted to make it in the morning. I can not find pure coconut extract ANY where! Can I use almond extract? Will it still taste wonderful? Please advise ASAP! Thank you! Some howmy original message posted and then disappeared? I hope this one works!

    1. You can certainly use almond extract. I would assume it would taste fine. It won’t have as much of a coconut flavor but I’m sure the cake will still taste good.

  2. 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.5 stars

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

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

  3. 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.5 stars

  4. This was delicious!!!! I did added some chopped pecans, but otherwise made it exactly as the recipe stated. WONDERFUL!!!5 stars

Leave a Reply

Your email address will not be published.

Recipe Rating