Coconut Cream Pound Cake Recipe -
Coconut Cream Pound Cake Recipe

Coconut Cream Pound Cake

Recipe by  

"A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube pan Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 20 mins

    1 hr 35 mins


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
  2. In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
  3. Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.
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  • Note
  • This cake recipe also does well baked in layers. Will make three 8 inch layers, or one 10 inch layer and one 6 inch layer. Reduce baking time if making as a layer cake, but keep the temperature the same. Test for doneness as indicated in recipe.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 23, 2008

This cake is truly excellent. Be sure to beat the sugar/butter for about 7 minutes to ensure enough air is incorporated. Also, I use dessicated coconut (I buy it online) and it makes a WONDERFUL improvement - none of that "chew chew chew" feeling with the supermarket kind. Has a stronger coconut taste, and lends a firmness that makes this wonderful cake even better!

Most Helpful Critical Review
Aug 04, 2009

A lot of reviewers said was a tad dry, and I agree.

Jun 27, 2004

I've made this recipe twice now for company and have had only rave reviews! However, I always end up having to bake it for at 2 hours. ALso, I thought it was just a bit too sweet so the second time I made it I used a half cup less sugar and it tasted wonderful.

Aug 02, 2004

This is a fabulous cake! I followed other reviewers' suggestions and it turned out wonderfully. I baked it as a birthday cake, and got tons of compliments. I doubled the amount of coconut extract, reduced the sugar to 2 cups, and pulsed the coconut in the food processor just briefly. I also used Egg Beaters equivalent to 4 of the eggs. Delicious!!

May 11, 2011

OMG! This pound cake is awesome! If you love coconut this cake is for you. I followed the recipe exactly and used my Kitchen Aid stand mixer to beat everything so it was nice and fluffy. I also let everything get to room temperature before mixing. It baked up beautifully in exactly 1 hour and 20 minutes and the smell in the house was nothing less than heavenly. Make no mistake, this cake is rich and dense so it's not something you'd make on a regular basis but it definitely fits the bill for special occasions. I served it with fresh strawberries, whipped cream and toasted coconut - YUM!

Mar 06, 2008

Great recipe. Just the right amount of coconut flavor. Very moist and great texture. The key is to use real butter and to cream the butter, cream cheese, and sugar until they are truly light and fluffy. I halved the recipe and baked in a loaf pan for 1 hr, 20 mins. Came out great!

Jun 20, 2004

I am a die hard coconut fan and this is the most amazing cake i've ever made! My mom and i couldn't wait for it to leave the oven and i was told that i could no longer make that cake in the house....because we'd eat it all!! It has even now been added to the dessert menu at my restaurant as a strawberry shortcake and before the words are even out of my mouth the cake is gone. thank you so much for sharing this recipe!

Feb 22, 2006

This was so easy to make and turned out wonderfully. I used a bundt pan and ended up baking it 10 minutes longer than the recipe says. This is an excellent cake to make for a picnic and is delicious served with fruit.


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  • Calories
  • 451 kcal
  • 23%
  • Carbohydrates
  • 60.7 g
  • 20%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 21.1 g
  • 32%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 191 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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