Tiered Coconut Sugar Pound Cake with Berry Ambrosia
Pound cake has long been the quintessential canvas for showcasing summer berries—and for good reason. It’s simple, classic, and endlessly versatile. In this version, I swap traditional granulated sugar for coconut sugar, which adds a rich, caramel-like depth to the cake.
The secret ingredient? Cream cheese. It’s blended right into the batter, giving the cake a moist, tender crumb with just a hint of tang.
Topped with a fresh berry ambrosia—a modern twist on the nostalgic favorite—this dessert feels both familiar and new. Use whatever berries are in season, and don’t skip the coconut in the ambrosia; it’s the ingredient that ties everything together beautifully.
The pound cake is sturdy enough to stack: just place the top tier directly on the bottom one and secure it with a wooden skewer. It’s an effortless showstopper, perfect for summer gatherings and celebrations.
Yield:
One 10" cake with a 6" stacked layer
Bake Temperature:
325°F (163°C)
Total Time:
Prep 20 mins · Bake 45-55 mins
Pound Cake Ingredients:
12 oz (1.5 cups / 3 sticks) unsalted butter, room temp
8 oz (1 cup) cream cheese, room temp
3 cups coconut sugar
6 large eggs, room temp
2 tsp vanilla paste
3 cups all-purpose flour
2¼ tsp kosher salt
Equipment & Prep
Use one 6" pan and one 10" pan (or cake rings).
Grease pans, line bottoms with parchment paper, and grease again.
Preheat oven to 325°F (163°C).
Directions:
Cream the butter & cream cheese: In a stand mixer or large bowl, beat the butter and cream cheese on medium speed until smooth and fluffy (about 1-2 minutes).
Add coconut sugar: Gradually add the coconut sugar, beating until light and airy (1-2 minutes more).
Mix in eggs and vanilla: Add eggs one at a time, mixing well after each. Then blend in the vanilla.
Add dry ingredients: In a separate bowl, whisk together flour and salt. Slowly add to the wet mixture on low speed, mixing just until combined. Beat another minute.
Bake: Divide batter between the prepared pans and smooth the tops. Bake at 325°F for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Start checking around the 40-minute mark—times vary by oven and pan size.
Cool & assemble: Let cakes cool completely. You can chill in the fridge if you want to assemble sooner than later. Place the 6" cake on top of the 10" cake. To secure, insert a wooden skewer or dowel through the center. These are strudy cakes, so they don’t need any support like wedding cakes or multi tiered cakes. Dust with powdered sugar and top with Berry Ambrosia (below).
Berry Ambrosia Topping Ingredients:
2 cups mixed fresh berries (strawberries, raspberries, blueberries, blackberries)
¾ to 1 cup coconut chips (raw or lightly toasted)
¼ Tbsp honey (adjust to taste)
2 tsp chia seeds
¼ cup fresh mint leaves (chopped or whole)
Instructions:
1. In a large bowl, combine the berries.
2. Add coconut chips, chia and mint and honey. Mix.
Pro Tip:
This cake keeps well for 2–3 days at room temperature (covered), and it’s even better the next day. Refrigerate any leftover Ambrosia separately.