Coconut Cream Cheese Pound Cake
Indulge in the rich, tropical flavors of this Coconut Cream Cheese Pound Cake, a moist and velvety dessert that’s perfect for any occasion. Crafted with a blend of cream cheese, butter, and sweetened shredded coconut, this pound cake delivers a luscious texture with every bite. Enhanced with a touch of vanilla and coconut extracts, it exudes a warm, fragrant aroma while baking to golden perfection in a bundt pan. This impressive yet easy-to-make treat requires 20 minutes of prep and is perfect for serving at gatherings or enjoying as an everyday delight. Slice it up as is, or top with a dusting of powdered sugar or a drizzle of coconut glaze for a finishing touch that’s both elegant and irresistible. Whether you're a coconut enthusiast or simply love decadent desserts, this cake is sure to satisfy. Keywords: coconut cream cheese pound cake, moist coconut cake, cream cheese dessert, easy bundt cake recipe, tropical pound cake.
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Ingredients
- 1 cup Unsalted butter
- 8 oz Cream cheese
- 2.5 cups Granulated sugar
- 6 Large eggs
- 3 cups All-purpose flour
- 1 tsp Baking powder
- 0.5 tsp Salt
- 2 tsp Vanilla extract
- 1 tsp Coconut extract
- 1 cup Sweetened shredded coconut
Directions
Step 1
Preheat your oven to 325°F (165°C) and grease a 10-inch bundt pan thoroughly. Lightly dust the pan with flour, tapping out the excess.
Step 2
In a large mixing bowl, cream together the butter and cream cheese using a hand mixer or stand mixer on medium speed until smooth and fluffy, about 2-3 minutes.
Step 3
Gradually add the granulated sugar, beating continuously until the mixture is light and creamy, about 5 minutes.
Step 4
Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
Step 5
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined.
Step 6
Stir in the vanilla extract, coconut extract, and shredded coconut until evenly distributed.
Step 7
Pour the batter into the prepared bundt pan, level the surface with a spatula, and give the pan a gentle tap to release any air bubbles.
Step 8
Bake in the preheated oven for about 75-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 9
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then carefully invert it onto a wire rack to cool completely.
Step 10
Once cooled, slice and serve as is, or dust with powdered sugar or a coconut glaze for added indulgence.
Nutrition Facts
| Serving size | (1603.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5673.9 |
| Total Fat 232.6g | 0% |
| Saturated Fat 133.2g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 1593.1mg | 0% |
| Sodium 2980.5mg | 0% |
| Total Carbohydrate 844.8g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 540.4g | |
| Protein 91.0g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 474.2mg | 0% |
| Iron 23.9mg | 0% |
| Potassium 1264.7mg | 0% |
Source of Calories