Description
This Delicious Coconut Cream Cheese Pound Cake is a moist, rich dessert that combines the creamy texture of cream cheese with the tropical flavor of coconut. Perfectly baked in a bundt pan, this cake offers a tender crumb and a delightful balance of sweetness enhanced by coconut and vanilla extracts, making it a perfect treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sweetened shredded coconut
Wet Ingredients
- 1 ½ cups unsalted butter, softened
- 1 package (8 ounces) cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- ½ cup whole milk
Miscellaneous
- Extra butter and flour for greasing the pan
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Thoroughly grease and flour a bundt or tube pan to ensure the cake won’t stick.
- Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat together the softened butter, cream cheese, and granulated sugar until the mixture is light, fluffy, and smooth.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and build structure.
- Add Extracts: Stir in the coconut extract and vanilla extract, distributing the flavors evenly throughout the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to ensure even leavening and seasoning.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined to avoid overworking the batter.
- Fold in Coconut: Gently fold in the sweetened shredded coconut for texture and additional coconut flavor.
- Fill Pan and Bake: Pour the batter evenly into the prepared pan, smoothing the top with a spatula. Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack. Allow it to cool completely before slicing and serving.
Notes
- For added flavor, drizzle the cooled cake with a glaze made from powdered sugar and coconut milk.
- This cake can be stored at room temperature for up to 3 days or refrigerated for up to one week.
- It freezes well when wrapped tightly in plastic wrap and aluminum foil.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42 g
- Sodium: 230 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 125 mg
