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.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
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.
Gradually add the granulated sugar, beating continuously until the mixture is light and creamy, about 5 minutes.
Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
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.
Stir in the vanilla extract, coconut extract, and shredded coconut until evenly distributed.
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.
Bake in the preheated oven for about 75-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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.
Once cooled, slice and serve as is, or dust with powdered sugar or a coconut glaze for added indulgence.
Nutrition Facts
Calories |
5674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.6 g | 298% | |
| Saturated Fat | 133.2 g | 666% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1593 mg | 531% | |
| Sodium | 2980 mg | 130% | |
| Total Carbohydrate | 844.8 g | 307% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 540.4 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 474 mg | 36% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 1265 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
