This is a straightforward, classic pound cake recipe with a light coconut flavor. It’s not too over-the-top or tropical tasting, so it’s good for even those on the fence about whether they like coconut. It’s a lovely recipe without the frosting too, so you can certainly skip that part if you’re pressed for time. A sprinkle of confectioners’ sugar over the top or served plain will yield a nice afternoon snack. But I like something a little extra, and who can say no to cream cheese frosting, honestly? Plus, if you make the frosting, you use a whole package of cream cheese for the recipe.

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Makes one 8.5 or 9-inch loaf pan, about 8 servings

Ingredients

Coconut Cream Cheese Pound Cake

• 8 tablespoons (113 grams) unsalted butter, room temperature
• 4 ounces (113 grams) cream cheese, room temperature
• 1 ½ cups (297 grams) granulated sugar
• 3 large eggs (150 grams)
• 1 teaspoon vanilla extract
• 1 ½ cups (195 grams) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup (100 grams) shredded sweetened coconut

Cream Cheese Frosting

• 4 tablespoons (56 grams) unsalted butter, room temperature
• 4 ounces (113 grams) cream cheese, room temperature
• ½ teaspoon vanilla extract
• 2 cups (192 grams) confectioners’ sugar
• 1 to 2 tablespoons heavy cream
• ¼ cup (25 grams) shredded sweetened coconut

Instructions

Make the Pound Cake

1. Preheat the oven to 325°F. Grease and flour a 8.5 or 9-inch loaf pan, line with parchment leaving an overhang on each side and grease again. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cream cheese and sugar on medium-high speed until light and fluffy, about 3 minutes.

3. Add the eggs one a time until each is absorbed and then add the vanilla. Scrape down the sides of the bowl as needed.

4. In a small mixing bowl, whisk to combine the flour, baking powder and salt and then add to the mixer on low speed to incorporate. Just before the mixture is combined, add the coconut and mix on medium-high to thoroughly combine for just a few seconds.

5. Pour the batter into the prepared pan and bake until golden and a toothpick inserted comes out clean, about 75 minutes. Cool for about 10 minutes before turning the cake out of the pan to cool completely.

Make the Frosting

6. Using a medium mixing bowl and a hand mixer or a stand mixer, beat the butter, cream cheese and vanilla on medium-high to combine, about 2 minutes.

7. Turn the speed to low and add the confectioners’ sugar. Once absorbed, increase to medium to lighten and aerate, about 1 minute. Slowly drizzle in the heavy cream to achieve the desired consistency.

8. Spread the frosting over the top of the cooled cake and sprinkle with coconut. Serve immediately or store in the refrigerator for up to 3 days.