Coconut Cream Cheese Pound Cake

Coconut Cream Cheese Pound Cake is a soft, sweet pound cake with coconut throughout. It’s everything a perfect pound cake should be!
I feel like I have pretty much killed coconut lately. Like seriously.
In the past few weeks I have made so many desserts with coconut…Toasted Coconut Banana Bread, Crispy Coconut Chicken Strips, Frozen Sangria (yep), and Pineapple Cookies. I don’t know if it’s the warm temperatures that just have me in the tropical mood, but I’m coconut crazy!

Coconut Cream Cheese Pound Cake is a soft, sweet pound cake with coconut throughout. It’s everything a perfect pound cake should be!  I feel like I have pretty much killed coconut lately. Like seriously.  In the past few weeks I have made so many desserts with coconut…Toasted Coconut Banana Bread, Crispy Coconut Chicken Strips, Frozen Sangria (yep), and Pineapple Cookies. I don’t know if it’s the warm temperatures that just have me in the tropical mood, but I’m coconut crazy!


Ingredients
  • 1 cup butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 3 cups granulated sugar
  • 6 eggs
  • 2 teaspoons vanilla extract (or 1 teaspoon vanilla extract and 1 teaspoon coconut extract)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 3 cups all purpose flour
  • 2 cups shredded flaked coconut
  • Glaze
  • 2 cups powdered sugar
  • 2–3 tablespoons milk

Instructions
  1. Preheat oven to 325°F. Coat a 10 cup bundt pan with nonstick spray OR coat with shortening and lightly dust with flour, tapping off excess. Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment beat the butter and cream cheese together on medium speed until smooth. Add in sugar and mix for 2 minutes, until light and fluffy.
  3. Add in eggs, one at a time, the extract(s), salt, and baking powder until mixed, scraping the sides of the bowl as necessary.
  4. Turn the mixer to low and add in the flour, mixing until just incorporated.
  5. Stir in the coconut.