Print

Bake the Best Coconut Cream Cheese Pound Cake Today!

Coconut Cream Cheese Pound Cake 7 Ingredients Ultimate Delicious
Print Recipe

Coconut Cream Cheese Pound Cake is a decadent tropical delight that combines the rich, velvety texture of a classic pound cake with the irresistible flavors of coconut and cream cheese.

Ingredients

Scale
  • 1 cup unsalted butter
  • 1/2 cup Crisco shortening
  • 2 cup granulated sugar
  • 3 cup all-purpose flour
  • 8 ounce cream cheese
  • 1 teaspoon coconut extract
  • 1 teaspoon almond extract
  • 4 large eggs
  • 1 cup sweetened coconut flakes

Instructions

1. 1. Preheat your oven to 325°F and grease and flour a Bundt or tube pan.

2. 2. In a stand mixer, cream together the butter, Crisco shortening, and granulated sugar until light and fluffy.

3. 3. Beat in the cream cheese, coconut extract, and almond extract until the mixture is smooth and well combined.

4. 4. Add the eggs one at a time, mixing well after each addition to ensure a perfectly uniform batter.

5. 5. Gradually incorporate the sifted all-purpose flour, mixing just until it’s fully incorporated.

6. 6. Gently fold in the pulsed sweetened coconut flakes, taking care not to overmix.

7. 7. Pour the batter into the prepared Bundt or tube pan and bake for 75-85 minutes, or until a cake tester inserted into the center comes out clean.

8. 8. Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Notes

Bring all ingredients to room temperature before starting.

Cream butter, shortening, and sugar for at least 3-5 minutes.

Avoid overmixing the batter once flour has been added.

Test for doneness with a cake tester or toothpick.

Nutrition

Keywords: coconut, cream cheese, pound cake

Find it online: https://www.basterecipes.com/coconut-cream-cheese-pound-cake/