Welcome to the last installment of our special month of Bready or Not. My cheese-centric cozy mystery Cheddar Luck Next Time just came out a few weeks ago, so we’re celebrating with another cheesy recipe from the Bready or Not archives.

This week’s feature is Coconut Cream Cheese Pound Cake. Only right to end things with cake, right?

This stunning Coconut Cream Cheese Pound Cake is gorgeous and delicious, and will win over even people (like me) who are not big coconut fans. The cake ends up being chewy, but not too chewy; sweet, but not cloying. Really, this is great as a breakfast, brunch, or dessert cake.

Serve this as cake alone, or like with any pound cake, it would be lovely alongside fresh fruit.

Please grab a copy of Cheddar Luck Next Time, which features an autistic (like me!) lead character with a passion for cheese (like me!).

Amazon: paperback | ebook (affiliate links)
Barnes & Noble: paperback & ebook
Bookshop: paperback

PrintBready or Not: Coconut Cream Cheese Pound CakeThis easy-to-make bundt cake creates a gorgeous and delicious cake that is perfect for breakfast, brunch, or dessert.Course Breakfast, Dessert, SnackKeyword bundt cake, cake, cream cheeseAuthor Beth CatoIngredientsCake1 cup unsalted butter 2 sticks, room temperature8 ounces cream cheese 1 box, room temperature3 cups white sugar6 large eggs room temperature2 teaspoons vanilla extract1 teaspoon kosher salt1 teaspoon baking powder3 cups all-purpose flour2 cups shredded coconutGlaze2 cups confectioners’ sugar2-3 Tablespoons milkextra shredded coconutInstructionsPreheat oven at 325-degrees. Coat a 10-cup bundt pan with nonstick spray or butter.In a large bowl, beat butter and cream cheese together until smooth. Add sugar and mix until light and fluffy.Add eggs one at a time, followed by the vanilla extract, salt, and baking powder. Gradually mix in the flour until just combined, then fold in the coconut.Pour batter into pan and distribute evenly. Bake for 75 to 80 minutes, until it passes the toothpick test.Cool pan for 20 minutes, then invert the cake onto a wire rack to completely cool. Move to a plate or cake platter.To make the glaze, stir together the confectioners’ sugar and milk to form a smooth yet thick consistency. Pour or spoon glaze over the top, then sprinkle with additional coconut.OM NOM NOM!