Coconut Cream Pound Cake

Your New Favorite Slice of Sunshine: Coconut Cream Pound Cake

Hey friends, Jackson from Food Meld here. Let’s talk about that moment. You know the one. You’re walking past a bakery, and you see this gorgeous, golden-brown pound cake sitting proudly in the window. It looks dense, moist, and like it holds a thousand secrets to comfort and joy. You get a little pang of, “Man, I wish I could make something like that.” Well, my friend, I’m here to tell you that you absolutely can, and you don’t need a fancy pastry degree to do it.

Today, we’re taking that classic, beloved pound cake and giving it a one-way ticket to the tropics. We’re making a Coconut Cream Pound Cake that’s so soft, so rich, and so packed with coconut flavor, it’ll make you feel like you’re on vacation, even if you’re just in your sweatpants at home. This isn’t just a cake; it’s a mood. It’s the kind of dessert that makes a regular Tuesday feel like a celebration. With a dreamy blend of butter, cream cheese, and pure coconut magic, this cake delivers big, bold flavor with that signature “zero fuss” attitude we love here at Food Meld. So, preheat those ovens, grab your favorite mixing bowl, and let’s cook something awesome together.

A Slice of Summer at Grandma Dot’s

This cake always takes me right back to my Grandma Dot’s screened-in porch in the heart of a sticky Southern summer. Her house didn’t have central air, so the kitchen was a sweltering paradise of bubbling pots and humming oven fans. But she never let the heat stop her from baking. I can still see her, flour dusted on her apron, pulling this magnificent, golden-brown pound cake out of her old tube pan. The scent of toasted coconut and butter would cut through the humid air like a promise.

She’d let it cool just enough before slicing thick, generous pieces. We’d eat it still slightly warm, the crumb tender and melting on our tongues, with a glass of sweet tea that clinked with ice. There was no fancy frosting, no elaborate decoration. It was perfect, all on its own. That’s the spirit I’ve tried to capture here—the magic of simple ingredients coming together to create a memory. Every time I bake this cake, I get a little taste of that porch, that warmth, and that unconditional love that always seems to taste best when it comes from a grandmother’s kitchen.

Gathering Your Flavor All-Stars

This is where the magic starts. Great ingredients make a great cake, and each one here plays a crucial role. Let’s break it down.

• 1 cup (2 sticks) unsalted butter, softened – This is the backbone of our pound cake, providing that legendary rich flavor and tender texture. Using unsalted lets you control the salt level. Chef’s Tip: “Softened” means your butter should give slightly when you press it, but not be greasy or melted. I usually leave mine on the counter for about an hour before baking.
• 1 (8 oz) package cream cheese, softened – The secret weapon! Cream cheese is our ticket to an unbelievably moist and dense crumb with a subtle tang that balances the sweetness perfectly.
• 3 cups granulated sugar – It sweetens the deal, of course, but sugar also helps create a beautifully tender texture and that gorgeous golden crust we all love.
• 6 large eggs, at room temperature – Eggs are the workhorses, providing structure and richness. Room-temperature eggs blend into the batter much more smoothly than cold ones, preventing overmixing. Quick Sub: If you forget to take your eggs out, place them in a bowl of warm (not hot) water for 10 minutes.
• 1 teaspoon coconut extract – This is our flavor booster! It amplifies the coconut vibe to incredible heights. If you can’t find it, you can use an extra teaspoon of vanilla, but the extract really makes it sing.
• 3 cups all-purpose flour – The trusty foundation of our cake. I always fluff my flour with a spoon before scooping and leveling it off with a knife to avoid a dense, dry cake.
• ½ teaspoon baking powder – Just a little lift to give our dense cake a slight and tender rise.
• 2 cups sweetened flaked coconut – These little guys bring the texture! They bake right into the batter, giving you little chewy, tropical bursts in every single bite.

Let’s Build This Beauty: Step-by-Step

Ready to make some magic? Follow these steps, and you’ll have a show-stopping cake in no time. Remember, baking is a science, but it’s also an act of love. Don’t rush it!

1. Preheat and Prep: First things first, get that oven heating to a steady 325°F (165°C). This lower temperature is key for a pound cake—it allows the center to cook through without the outside burning. Now, take your 10-inch tube pan and give it a really good greasing and flouring. Get into every nook and cranny! This is your insurance policy for a clean release later. Chef’s Hack: I like to use a pastry brush to coat the pan with softened butter, then a sprinkle of flour, tapping out the excess.
2. The Creaming Station: In a large bowl, we’re going to cream the softened butter and cream cheese together until the mixture is completely smooth, pale, and fluffy. This should take about 2-3 minutes with a stand or hand mixer. Don’t skimp on this step! Creaming incorporates air, which is part of our leavening process. This is where the cake’s texture is born.
3. Sweeten the Deal: Now, gradually beat in the sugar. I add it about a cup at a time, letting it fully incorporate before adding the next. You’ll notice the mixture becomes even lighter and almost airy. This is exactly what you want!
4. Egg-cellent Addition: Time for the eggs. Add them one at a time, mixing well after each one until the yolk disappears into the batter. This is crucial for creating a smooth, emulsified batter that won’t break. Scrape down the sides of the bowl as needed to make sure everything is getting to know each other.
5. Flavor Bomb: Stir in that wonderful coconut extract. Take a whiff—it already smells incredible, right?
6. Bringing it All Together: In a separate bowl, whisk together your flour and baking powder. Now, gradually add these dry ingredients to the wet mixture. Mix on low speed, and here’s my biggest tip: mix only until the flour streaks have just disappeared. Overmixing at this stage develops gluten and can lead to a tough cake. A few tiny lumps are totally fine!
7. The Grand Finale (Fold-in): Switch to a sturdy spatula for this part. Gently fold in the sweetened flaked coconut until it’s evenly distributed throughout that thick, luxurious batter.
8. Into the Oven: Pour the batter into your prepared pan and smooth the top. It will be thick, and that’s perfect. Give the pan a gentle tap on the counter to release any large air bubbles.
9. The Bake-Off: Slide that pan into the center of your preheated oven and bake for about 1 hour and 20 minutes. Now, ovens can be sneaky, so I always start checking at the 1-hour mark. The cake is done when it’s a deep golden brown and a long toothpick or skewer inserted into the center comes out clean.
10. The Patience Test: This might be the hardest part! Let the cake cool in the pan, set on a wire rack, for 10-15 minutes. This allows the structure to set. Then, run a thin knife around the edges and the center tube to loosen it, and carefully invert it onto the rack to cool completely.

How to Serve This Coconut Dream

Okay, the cake is cooled. Now for the fun part—eating it! This cake is a superstar all on its own, but a little flair never hurt anybody.

For the ultimate simple experience, just slice a thick piece and enjoy it with a hot cup of coffee or a cold glass of milk. The pure, unadulterated coconut flavor is everything.

Want to dress it up? Here are a few of my go-to moves:

• Toasted Coconut Sprinkle: Toast a handful of extra coconut flakes in a dry skillet until golden and sprinkle them over the top of the cake right before serving. It adds a wonderful nutty flavor and crunch.
• A Drizzle of Goodness: Whisk together 1 cup of powdered sugar with 2-3 tablespoons of coconut milk or cream until you have a smooth, pourable glaze. Drizzle this artfully over the cooled cake.
• Fresh Berry Bliss: Serve a slice with a pile of fresh macerated strawberries or raspberries and a dollop of freshly whipped cream. The tart fruit cuts through the richness beautifully.
• Grilled and Brilliant: For a next-level treat, slice a day-old piece and grill it in a buttered skillet until it’s warm and has lovely grill marks. Top with a scoop of vanilla bean ice cream. You’re welcome.

Mix It Up! Creative Twists on the Classic

One of my favorite things about a solid base recipe is how easily you can make it your own. Feel like playing? Here are a few “what if we tried this?” ideas for your next bake.

• Tropical Piña Colada Cake: Fold in 1 cup of well-drained crushed pineapple along with the coconut. Add a teaspoon of rum extract (or a tablespoon of dark rum) with the coconut extract for that true vacation feel.
• Chocolate-Coconut Swirl: Melt 1 cup of chocolate chips and let them cool slightly. Take one cup of your finished batter and fold it into the chocolate. Pour half the plain batter into the pan, dollop with the chocolate batter, then top with the remaining plain batter. Use a knife to gently swirl for a marbled effect.
• Lime & Coconut Zing: Add the zest of two limes to the batter when you add the sugar. The bright, citrusy notes will make the coconut flavor pop even more. A lime glaze on top would be killer here, too.
• Gluten-Free Goodness: You can easily make this cake gluten-free! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. I’ve had great success with brands like Bob’s Red Mill or King Arthur.
• Toasted Coconut Nut Crunch: Replace 1 cup of the flaked coconut with 1 cup of chopped toasted macadamia nuts or pecans. This adds a fantastic buttery, crunchy element to every slice.

Jackson’s Kitchen Notebook

This recipe has been a staple in my kitchen for years, and it’s evolved in little ways. I used to be scared of the cream cheese, worrying it would make the cake too dense. Oh, how wrong I was! It’s the key to that melt-in-your-mouth texture we all crave.

One time, I was filming a video for the blog and I was so busy chatting to the camera that I totally forgot to add the baking powder. The result was the densest, flattest, but still somehow tasty, brick of coconut you’ve ever seen. My crew still gives me a hard time about “Coconut Loaf Brick.” So, learn from my mistake—don’t forget the baking powder! It’s a small but mighty ingredient. The beauty of this cake is its reliability. Once you get the method down, it becomes a trusty friend you can always count on to impress.

Your Questions, Answered!

I’ve gotten a lot of questions about this cake over the years. Here are the answers to the most common ones.

Q: My cake is very dense. What did I do wrong?
A: Pound cake is naturally denser than a light, airy sponge cake, but it shouldn’t be gluey. The most common culprits are overmixing the batter after adding the flour (which develops gluten) or incorrectly measuring the flour (scooping it straight from the bag packs in too much). Always spoon and level your flour!

Q: Can I use coconut milk instead of extract?
A: You can, but it won’t pack the same flavor punch. The extract is highly concentrated. If you want to try, substitute ¼ cup of the butter for coconut oil and use ½ cup of full-fat coconut milk in place of one of the eggs. The flavor will be more subtle, but still delicious.

Q: Why did my cake crack on top?
A: A crack down the center of a pound cake is not a flaw; it’s a feature! It’s a sign of a good, sturdy crust and a properly risen cake. We bakers call it a “baker’s crack,” and we embrace it proudly.

Q: How should I store this cake?
A: Once completely cool, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and foil and freeze it for up to 3 months. Just thaw it overnight on the counter.

Nutritional Information*

Hey, we’re all about balance here at Food Meld! This is a decadent dessert, meant to be enjoyed as a treat. Here’s a rough breakdown per slice (based on 16 slices), so you can indulge knowingly.

Per Slice:
Calories: 430 | Fat: 24g | Saturated Fat: 16g | Carbohydrates: 50g | Sugar: 35g | Protein: 5g

*Please note: This is an approximate calculation based on the ingredients used and can vary significantly with substitutions. The information is provided as a courtesy from a home chef, not a registered dietitian.

Prep & Cook Details:
Yield: 1 (10-inch) cake, about 16 slices
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Cool Time: 10 minutes (in pan)
Total Time: 1 hour 45 minutes

You’ve Got This!

And there you have it! Your guide to creating a truly unforgettable Coconut Cream Pound Cake. This recipe is a testament to my core belief: cooking (and baking!) shouldn’t be intimidating. It should be fun, a little messy, and always, always result in something delicious that you’re proud to share.

This cake is more than just a dessert; it’s a conversation starter, a comfort food hug, and a guaranteed smile-maker. I hope it becomes a new favorite in your home, creating its own set of warm, delicious memories for you and your loved ones. Now, I’d love to see your creations! Tag me on social @FoodMeld and use the hashtag #FoodMeld so I can see the awesome things you’re baking up in your kitchen. Until next time