Coconut Cream Cheese Pound Cake Recipe
This Coconut Cream Cheese Pound Cake is a rich, buttery dessert that combines the creamy texture of cream cheese with the tropical sweetness of coconut.
Ingredients
- 1 cup Unsalted butter (softened)
- 8 ounces Cream cheese (softened)
- 3 cups Granulated sugar
- 6 large Room temperature eggs
- 3 cups All-purpose flour
- 1/2 teaspoon Salt
- 1/4 teaspoon Baking soda
- 1 1/2 cups Sweetened shredded coconut
- 1 teaspoon Vanilla extract
- 1 teaspoon Coconut extract
Instructions
- Preheat the oven to 325°F (160°C).
- Spray a 12-cup Bundt pan or tube pan with baking spray with flour to prevent sticking.
- In an electric stand mixer fitted with the paddle attachment beat the butter and cream cheese on medium speed for 2 minutes until smooth.
- With the mixer on medium speed, gradually add the sugar. Beat for 5–7 minutes until the mixture is light and fluffy.
- Add the eggs one at a time, beating just until the yolk disappears after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the butter mixture and beat on LOW speed just until combined.
- Stir in the shredded coconut, vanilla extract, and coconut extract until evenly distributed.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 1 hour 30 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully remove it from the pan and transfer to a wire rack to cool completely.