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 30 minutes or until a wooden toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes and then remove from pan.
Video
Notes
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