Coconut Cream Cheese Pound Cake
The Coconut Cream Cheese Pound Cake is a decadent treat that balances rich creaminess with a hint of tropical flair. Its velvety texture, achieved through the perfect blend of cream cheese and butter, melts in your mouth with every bite.
Ingredients
- 1 cup butter (softened)
- 1 cup cream cheese (softened)
- 3 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 6 large eggs (room temperature)
- 3 cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 ½ cups unsweetened shredded coconut
- Powdered sugar (for serving)
Instructions
- Preheat the oven to 325°F (165°C) and butter and flour a large, 12-cup bundt pan.
- With an electric mixer beat the butter, cream cheese, and sugar for 5 minutes, until light and fluffy.
- Add the coconut extract and vanilla extract, and then the eggs, one at a time, until fully incorporated.
- In a small bowl, whisk together the flour, salt, and baking soda and gradually stir into the butter mixture.
- Finally, fold in the coconut, and then spread evenly into your prepared pan.
- Bake for about 1 ½ hours, or until a wooden skewer inserted into the center comes out clean. This is a very large cake and does take some time to bake.
- Let cool for 15 minutes in the pan before inverting onto a wire rack to cool completely. Dust with powdered sugar before serving.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Tried this recipe?Let us know how it was!