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:
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or tube pan.
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth and creamy.
- Gradually add the granulated sugar, beating until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Stir in the vanilla extract, coconut extract, and shredded coconut until well incorporated.
Bake the Cake:
- Pour the batter into the prepared pan, spreading it evenly.
- 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.
- 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):
- 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:
- Once the cake is completely cool, drizzle the glaze over the top.
- 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! 🥥🍰✨