Cream Cheese Coconut Pecan Pound Cake
Indulge in the rich, buttery decadence of this Cream Cheese Coconut Pecan Pound Cake, a show-stopping dessert that’s perfect for any occasion. With its velvety texture and moist crumb, this cake combines the creamy tang of cream cheese with the nutty crunch of chopped pecans and the tropical sweetness of shredded coconut. Baked to golden perfection in a Bundt pan, it’s an effortlessly elegant treat that tastes as stunning as it looks. The recipe uses pantry staples like unsalted butter, granulated sugar, and all-purpose flour, while the addition of vanilla extract enhances its warm, comforting flavor. Easy to prepare in just 20 minutes of hands-on time, this cake is slow-baked for rich, uniform texture, making it ideal for holidays, celebrations, or an indulgent afternoon tea. For an extra touch of sweetness, consider dusting it with powdered sugar or drizzling a glaze over the top before serving.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 block (8 oz) Cream cheese
- 2.5 cups Granulated sugar
- 6 pieces Large eggs
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 teaspoons Vanilla extract
- 1 cup Shredded sweetened coconut
- 1 cup Chopped pecans
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan, or spray it generously with nonstick baking spray.
In a large mixing bowl, beat the butter and cream cheese together until smooth and creamy using a hand or stand mixer.
Add the granulated sugar to the bowl gradually, beating until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
In a separate medium bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
Stir in the vanilla extract, shredded coconut, and chopped pecans using a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure even baking.
Bake in the preheated oven for 85-90 minutes, or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack and let it cool completely before serving.
Optional: Dust the cooled cake with powdered sugar or drizzle with a simple glaze for extra sweetness.
Nutrition Facts
Calories |
7225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.6 g | 446% | |
| Saturated Fat | 168.6 g | 843% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1593 mg | 531% | |
| Sodium | 2868 mg | 125% | |
| Total Carbohydrate | 978.7 g | 356% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 631.4 g | ||
| Protein | 106.7 g | 213% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 576 mg | 44% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 2106 mg | 45% | |
*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.
