Coconut Cream Cheese Pound Cake

Is anyone else ready for Easter?  I know I am!  It has really thrown me off with it being so late this year!  When I think of Easter dinner I always think of a coconut dessert.  This year I am making this Coconut Cream Cheese Pound Cake.

You might be thinking that pound cake is too boring and dry to serve for a holiday.  I assure you that you will not feel that way once you try this Coconut Cream Cheese Pound Cake!  The cream cheese and coconut not only add flavor the pound cake, it makes it moist too.

To make this pound cake come together easily, I like to measure all of my ingredients before I start making it.  I always use my Kitchen Aid stand mixer for this cake because it does have to mix more than your average box cake mix.  Also note that the bowl will be really full.  This is a big cake!

One of the great things about this recipe is that it can be made in advance.  I typically make it one to two days ahead of time.  I think cake in general is typically better a couple of days after you bake it.  It usually becomes more moist and this pound cake recipe is no exception.  Just another reason that this dessert is perfect for a holiday!

I love a dessert that is good on its own but can be dressed up too.  I can eat this pound cake sliced as is but it is really good with some sliced strawberries and whipped cream.  That really puts it over the top.  If you want to be extra, put some sugar on your berries.  The pound cake will soak up all the juice from the strawberries!  To be honest, that’s my absolute favorite way to enjoy this pound cake!

Put this Coconut Cream Cheese Pound Cake on your Easter menu!

Coconut Cream Cheese Pound Cake

This buttery, moist, coconut cream cheese pound cake is great by itself or a great base to serve with fruit.

Course Dessert
Cuisine American
Keyword pound cake
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 16


  • 1/2 c butter, softened
  • 1/2 c shortening
  • 8 oz cream cheese, softened
  • 3 c sugar
  • 6 eggs, room temperature
  • 3 c all purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 6 oz coconut
  • 2 tsp vanilla


  1. Beat butter, shortening and cream cheese at medium speed with electric mixer for 2 minutes or until creamy.  Gradually add sugar, beating 5 to 7 minutes

  2. Add eggs, one at a time, beating after each addition just until yellow disappears. (Don't over beat)

  3. Combine flour, baking soda and salt; add to butter mixture, beating at low speed just until blended.  Add vanilla.

  4. Stir in coconut.

  5. Pour batter into a greased and floured tube pan or bundt pan.  Bake at 325 degrees for 1 hour and 20 minute or until a toothpick inserted in center comes out clean.

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