Rich, buttery, and perfectly moist, this Italian Cream Cheese Pound Cake is filled with coconut, pecans, and a hint of almond for the ultimate classic dessert!

Why You’ll Love This Recipe

Moist and tender — the cream cheese keeps the crumb soft and rich.
Classic Southern flavor — coconut and pecans make it unforgettable.
Versatile — serve plain, glazed, or with fresh fruit.
Perfect for gatherings — a beautiful Bundt cake to share with family and friends.

Ingredients

1 ½ cups unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
2 tsp vanilla extract
1 tsp almond extract (optional)
1 cup sweetened shredded coconut
1 cup finely chopped pecans or walnuts (optional)

Optional Glaze:

4 oz cream cheese
1 cup powdered sugar
2 Tbsp milk
½ tsp vanilla extract

Prep Time: 20 minutes
Cooking Time: 80 minutes
Total Time: ~1 hour 40 minutes
Servings: 12
Calories: ~480 kcal per slice

Step-by-Step Instructions

Step 1: Prepare the Pan

Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.

Step 2: Cream Butter, Cream Cheese, and Sugar

Beat butter and cream cheese until smooth. Add sugar and beat until light and fluffy.

Step 3: Add Eggs

Add eggs one at a time, mixing well after each addition.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture.

Step 5: Flavor and Fold

Stir in vanilla extract, almond extract (if using), coconut, and nuts until evenly incorporated.

Step 6: Bake

Pour batter into prepared pan and bake 75–85 minutes, until a toothpick inserted in the center comes out clean.

Step 7: Cool

Let cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 8: Optional Glaze

Mix cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake and garnish with toasted coconut or pecans if desired.

Tips & Variations

Substitute walnuts for pecans if preferred.
Toast the coconut before adding for extra flavor.
Skip the glaze for a simple classic pound cake, or dust with powdered sugar instead.

Frequently Asked Questions

Can I make this ahead of time?
Yes! This cake keeps well for up to 3 days at room temperature or 5 days in the fridge.

Can I freeze it?
Yes, wrap slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator.

What if I don’t have a Bundt pan?
You can use two loaf pans instead, adjusting the baking time to 55–65 minutes.

Final Thoughts

Italian Cream Cheese Pound Cake is a timeless dessert that’s rich, tender, and bursting with flavor from coconut, nuts, and a hint of almond. Whether served plain, with a glaze, or dressed up with fruit, it’s the perfect cake for every occasion!