Description
Indulge in the rich and creamy Coconut Cream Cheese Pound Cake, a delightful dessert that combines the flavors of coconut and cream cheese in a moist and tender pound cake. Perfect for any occasion!
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
Instructions
- Preheat Oven: Preheat oven to 325°F. Grease and flour a 10-inch Bundt or tube pan.
- Mix Butter and Cream Cheese: In a large mixing bowl, beat butter and cream cheese until smooth and creamy. Gradually add sugar, beating until light and fluffy.
- Add Eggs and Extracts: Add eggs one at a time, beating well after each. Mix in vanilla and coconut extracts.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture, mixing until just combined. Fold in shredded coconut.
- Bake: Pour batter evenly into prepared pan and smooth the top. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- For added flavor, drizzle with a coconut glaze made from powdered sugar, coconut milk, and coconut extract once cooled.
- This cake tastes even better the next day as the flavors meld.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 39g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 140mg
