Comida Kraft
Recipe Box

Coconut Cream Pound Cake

(19) 16 Reviews
Prep Time
Total Time

24 servings

Made with flaked coconut, cream of coconut and imitation coconut extract, this just may be the most scrumptious, coconutty cream cheese pound cake ever.

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What You Need

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Make It

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  • Preheat oven to 325°F. Grease and flour 12-cup tube pan. Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add sugar; beat until light and fluffy. Add coconut, cream of coconut and coconut extract; mix well. Add eggs, 1 at a time, beating well after each addition. Gradually add flour, beating on low speed after each addition until well blended.
  • Pour into prepared pan.
  • Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool in pan on wire rack 15 min. Remove cake from pan; cool completely.


Prepare as directed, using PHILADELPHIA Neufchatel Cheese.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 10 to 15 sec. or until slightly softened.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 330
% Daily Value
Total fat 16g
Saturated fat 9g
Cholesterol 90mg
Sodium 135mg
Carbohydrate 43g
Dietary fiber 1g
Sugars 29g
Protein 4g
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • joannterrell |

    i gave this cake a 5 hearts only 2 showed up . I have made this cake probably 6 times everyone love it.

  • joannterrell |

    One of the best cakes I have ever made. Excellent choice and very good.

  • Mother5 |

    One word "EXCELLENT"

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