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Delicious Coconut Cream Cheese Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 129 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This delicious Coconut Cream Cheese Pound Cake combines the rich flavors of cream cheese and coconut flakes in a moist, tender cake. Perfect for dessert or teatime, this cake has a dense yet fluffy texture that melts in your mouth, complemented by the warm aroma of vanilla and subtle sweetness. Easy to prepare with simple ingredients, it’s baked to golden perfection and sure to impress at any occasion.

Ingredients

Cake Ingredients

  • 1 cup butter, softened
  • 8 oz cream cheese, softened
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup coconut flakes

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (165°C). Grease or line a standard loaf pan to ensure the cake doesn’t stick after baking.
  2. Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter, softened cream cheese, and sugar until the mixture is light and fluffy, which will help create a tender crumb.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract to add depth of flavor.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently but thoroughly until just combined to prevent overmixing, which can toughen the cake.
  6. Fold in Coconut Flakes: Carefully fold in the coconut flakes to evenly distribute the coconut flavor and texture throughout the batter.
  7. Prepare Batter for Baking: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
  8. Bake the Cake: Bake for approximately 60 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
  9. Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then carefully transfer it to a wire rack to cool completely, preventing sogginess from steam.
  10. Serve: Once completely cooled, slice the cake into portions and serve. Enjoy the rich, creamy coconut-infused pound cake as a dessert or snack.

Notes

  • Ensure your butter and cream cheese are fully softened to achieve a smooth batter.
  • Use fresh eggs for best results and proper rising.
  • Do not overmix the batter once the flour is added, to keep the cake tender.
  • For an extra coconut flavor, lightly toast the coconut flakes before folding them in.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Slice with a serrated knife for clean edges.

Find it online: https://slsrecipes.com/delicious-coconut-cream-cheese-pound-cake-recipe/