There’s something absolutely magical about the moment a perfectly baked pound cake emerges from the oven. When you add the dreamy combination of coconut and cream cheese to the mix, that magic reaches new heights. I’ve spent years perfecting this recipe, and today I’m sharing my secret to what might just become your new favorite dessert.

The story behind this cake started during a beach vacation in Hawaii, where the abundance of fresh coconuts inspired me to reimagine the traditional pound cake. After countless tries and tasty “failures,” this recipe emerged as the perfect balance of classic pound cake density and tropical indulgence.

What Makes This Cake Special

This isn’t your grandmother’s pound cake – though she’d definitely approve. The addition of cream cheese creates an incredibly moist, rich texture that stays fresh for days, while the coconut adds a subtle tropical sweetness that makes each bite feel like a mini vacation. The result is a cake that’s sophisticated enough for special occasions but comforting enough for everyday indulgence.

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 8 oz cream cheese, softened
• 2 1/2 cups granulated sugar
• 6 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract
• 1 cup coconut cream
• 1 cup sweetened shredded coconut

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons coconut cream
• 1/2 teaspoon vanilla extract
• 1/4 cup toasted coconut flakes for garnish

Essential Equipment

• 10-inch tube pan or bundt pan
• Stand mixer or hand mixer
• Large mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Wire cooling rack
• Parchment paper

Step-by-Step Instructions

Preparation

Position your oven rack in the middle and preheat to 325°F (165°C). Grease your pan thoroughly and line the bottom with parchment paper. This step is crucial for easy removal later.

Making the Batter

1. In a medium bowl, whisk together flour, baking powder, and salt until well combined.
2. In your stand mixer bowl, beat butter and cream cheese until completely smooth and creamy – about 3 minutes. This is where the magic begins, so don’t rush this step.
3. Gradually add sugar, beating for another 4-5 minutes until the mixture becomes light and fluffy. You’ll notice it becoming almost white in color – that’s exactly what you want.
4. Add eggs one at a time, beating well after each addition. The batter will become increasingly smooth and glossy. Remember to scrape down the sides of the bowl frequently.
5. Mix in vanilla and coconut extracts.
6. Alternately add the flour mixture and coconut cream to the batter, starting and ending with flour (three additions of flour, two of coconut cream). Mix just until combined after each addition.
7. Gently fold in the shredded coconut by hand using a rubber spatula.

Baking

Pour the batter into your prepared pan, smoothing the top. Give the pan a few gentle taps on the counter to remove any air bubbles. Bake for 75-85 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.

The Finishing Touches

Let the cake cool in the pan for exactly 15 minutes before turning it out onto a wire rack to cool completely. While waiting, prepare the glaze by whisking together powdered sugar, coconut cream, and vanilla extract until smooth. Once the cake is completely cool, drizzle with glaze and sprinkle with toasted coconut flakes.

Tips for Success

1. Temperature matters: Room temperature ingredients aren’t just a suggestion – they’re essential for the perfect texture.
2. Don’t rush the creaming process: Properly creamed butter and cream cheese create the foundation for a tender, perfect crumb.
3. Mind your mixing: Once you start adding flour, mix just until combined. Overmixing will lead to a tough cake.
4. Know your oven: Every oven is different, so start checking for doneness around the 70-minute mark.
5. Cooling is crucial: Don’t skip the 15-minute cooling time in the pan, but don’t leave it longer either.

Storage and Serving

This cake actually gets better after a day or two as the flavors meld together. Store it at room temperature, well-wrapped, for up to 5 days. Serve slices plain or with a side of fresh tropical fruit for an extra special touch.

Creative Variations

Feel free to experiment with these delicious twists:

• Add 1 cup of macadamia nuts for a Hawaiian-inspired crunch
• Incorporate lime zest for a citrusy kick
• Use coconut rum instead of extract for an adult version
• Add white chocolate chips for extra decadence

This Coconut Cream Cheese Pound Cake is more than just a dessert – it’s a celebration of flavors that brings a touch of the tropics to your kitchen. Whether you’re serving it at a special gathering or enjoying a quiet moment with a cup of coffee, this cake never fails to impress.

Remember, baking is both a science and an art. Don’t be afraid to trust your instincts and make this recipe your own. The joy of baking lies not just in the final product, but in the process itself. Happy baking!