Coconut Cream Cheese Pound Cake

This Coconut Cream Cheese Pound Cake is a moist, rich, and flavorful dessert that’s perfect for any occasion. The combination of cream cheese and coconut creates a delightful texture and taste that will impress everyone.

Ingredients:

• 1 1/2 cups unsalted butter, softened
• 1 package (8 oz) cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup sweetened shredded coconut

For the Glaze (optional):

• 1 cup powdered sugar
• 2-3 tablespoons coconut milk or regular milk
• 1/2 teaspoon vanilla extract

Directions:

Prepare the Cake:

1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or tube pan.
2. In a large mixing bowl, cream together the softened butter and cream cheese until smooth and creamy.
3. Gradually add the granulated sugar, beating until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
7. Stir in the vanilla extract, coconut extract, and shredded coconut until well incorporated.

Bake the Cake:

1. Pour the batter into the prepared pan, spreading it evenly.
2. Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Prepare the Glaze (optional):

1. In a small bowl, whisk together the powdered sugar, coconut milk, and vanilla extract until smooth. Add more milk if needed to reach the desired consistency.

Glaze and Serve:

1. Once the cake is completely cool, drizzle the glaze over the top.
2. Slice and serve.

Preparation Time: 20 minutes
Cooking Time: 1 hour 15 minutes – 1 hour 30 minutes
Total Time: 1 hour 45 minutes – 1 hour 50 minutes
Servings: 12 servings
Calories: 450 kcal per serving

Notes:

• For added texture, you can mix in 1/2 cup of chopped nuts, such as pecans or almonds, with the shredded coconut.
• This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• For a tropical twist, you can add a bit of pineapple extract or a small amount of crushed pineapple (drained) to the batter.

Enjoy your delicious and moist Coconut Cream Cheese Pound Cake!