Description
Indulge in the rich, moist goodness of Coconut Cream Cheese Pound Cake. This delectable dessert combines the creamy tang of cream cheese with the tropical sweetness of coconut for a truly irresistible treat.
Ingredients
Scale
Cake:
- 1 ½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup shredded sweetened coconut
Instructions
- Preheat and Prepare: Preheat oven to 325°F (165°C) and grease/flour a 10-inch bundt pan.
- Mix Wet Ingredients: Cream butter and cream cheese together until smooth. Add sugar, beat until fluffy. Add eggs one at a time, then stir in coconut and vanilla extracts.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture, fold in shredded coconut.
- Bake: Pour batter into pan, bake for 70–75 minutes. Cool before serving.
Notes
- Enhance with toasted coconut or a coconut glaze for extra flavor.
- This cake stays fresh for days when stored well at room temperature.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 40g
- Sodium: 230mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg
