Coconut Cream Poundcake

Ambreen Wajid
by Ambreen Wajid
12 Servings
1 hr 15 min

There are days where I want something beautifully simple. I want a slice of subtle smooth cake that pairs nicely with a freshly brewed cup of coffee. I want a refreshing slice that can be dressed up with whipped cream and fruit or dressed down to relish in it's own deliciousness. This is that cake. A light coconut cake with a base made of cream cheese or yogurt or even sour cream!

(Don’t fret, I’ve tried all three and they have all turned out equally delicious. So if you don’t have one of those ingredients, you still have two other options! Either way you decide to whip this up, it’ll be gone by the end of the day.)

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coconut poundcake paired with a fresh coffee
a slice of cake...literally & figuratively!
moist & fluffy cake- best way to end any meal
Recipe details
  • 12  Servings
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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  • 1/2 cup butter, at room temperature
  • 1 cup white sugar
  • 4 oz cream cheese OR yogurt OR sour cream
  • 3 eggs
  • 1/2 tsp coconut extract
  • 1/2 tsp vanilla extract
  • 1 1/2 cup All Purpose flour
  • 1/4 tsp baking powder
  • 1 cup coconut flakes

Preheat oven to 325 degrees F.
In a mixer with paddle attachment, add butter, sugar, and cream cheese (or yogurt or sour cream). Blend on medium speed until fluffy.
Add eggs one at a time and continue to blend. Add both extracts, flour, baking powder, and coconut flakes. Mix on medium speed until well combined.
Pour into lightly greased pan of choice. Bake on middle rack for about 1 hour, or until knife inserted into middle of cake comes out clean.
Remove from oven and allow to cool at room temperature. Optional: Serve with a fresh cup of coffee on the side and fresh whipped cream on top!
Ambreen Wajid
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