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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!
Course
Dessert
Cuisine
Southern
Keyword
pound cake
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Servings
18
Equipment
Food Processor
Bundt Pan
Electric Stand Mixer
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.
Nutrition
Calories:
401
kcal