Coconut Cream Cheese Pound Cake
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Desserts An incredibly rich and moist pound cake, made tender with cream cheese and packed with tropical coconut flavor. This dense, buttery dessert is a true classic.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour 15 mins | 25 mins | 1 10-inch tube cake |
🔪 Key Equipment
- Large bowl
- Electric mixer
- Separate bowl
- 10-inch tube pan
- Long wooden skewer
- Wire rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 cup | Butter | softened |
| 1/2 cup | Shortening | none |
| 1 (8 ounce) package | Cream Cheese | softened |
| 3 cups | Sugar | none |
| 6 | Eggs | large |
| 3 cups | Flour | all-purpose |
| 1/4 teaspoon | Soda | baking |
| 1/4 teaspoon | Salt | none |
| 1 (6 ounce) package | Coconut | frozen, thawed |
| 1 teaspoon | Vanilla Extract | none |
| 1 teaspoon | Coconut Extract | none |
Instructions
Step 1: Prep and Creaming
- Preheat the oven to 350°F. Generously grease and flour a 10-inch tube pan.
- In a large bowl, cream the 1/2 cup butter, 1/2 cup shortening, and 1 (8 ounce) package cream cheese together with an electric mixer.
- Gradually add the 3 cups sugar, beating at medium speed until the mixture is light and fluffy.
- Add the 6 eggs, one at a time, beating well after each addition.
Step 2: Mixing the Batter
- In a separate bowl, combine the 3 cups flour, 1/4 teaspoon soda, and 1/4 teaspoon salt.
- With the mixer on low speed, add the dry ingredients to the creamed mixture, stirring just until blended.
- Stir in the 1 (6 ounce) package coconut, 1 teaspoon vanilla extract, and 1 teaspoon coconut extract until incorporated into the thick batter.
Step 3: Baking and Cooling
- Spoon the thick batter into the prepared pan and spread evenly.
- Bake for 1 hour and 15 minutes, or until a long wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 to 15 minutes.
- Remove the cake from the pan and let it cool completely on a wire rack until set.
💡 Make-Ahead & Storage: Store the cooled cake tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
Original Recipe Scan
