Coconut Cream Cheese Pound Cake
Coconut Cream Cheese Pound Cake is a wonderfully rich, dense pound cake that stays fresh-tasting for days. Plenty of coconut flavor!
Servings: 18
Ingredients
- 1 cup unsalted butter softened
- 8 ounces cream cheese softened
- 3 cups granulated sugar
- 6 large eggs room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/2 cups sweetened shredded coconut Pulsed in food processor 5 or 6 times
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
Instructions
- Preheat oven to 325 degrees. Spray a 12-cup Bundt pan or tube pan with baking spray with flour.
- Use an electric stand mixer with the paddle attachment to beat the butter and cream cheese for 2 minutes.
- With mixer on medium speed, gradually add the sugar, beating for 5 to 7 minutes.
- Add eggs one at a time, beating just until the yellow disappears.
- Combine the flour, baking soda, and salt and add to butter mixture, beating at LOW speed just until blended.
- Stir in shredded coconut, vanilla extract, and coconut extract.
- Transfer batter to prepared pan and bake for 1 hour 15 minutes or until a wooden toothpick inserted in center comes out clean. Check the cake at the 1 hour point. It could be done early. Cake is done when a toothpick inserted in the middle comes out clean or with a few moist crumbs attached.
- Cool in pan for 10 minutes and then remove from pan.
Video
Notes
For best results, use room temperature ingredients. Your butter, cream cheese, and eggs should sit out for at least an hour or two.
Cake can be stored in an airtight container at room temperature for 5 days or frozen for up to 2 months.
Nutrition
Calories: 402kcal | Carbohydrates: 54g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 102mg | Sodium: 165mg | Potassium: 92mg | Fiber: 1g | Sugar: 37g | Vitamin A: 574IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg