Description
This Delicious Coconut Cream Cheese Pound Cake is a rich, moist dessert combining the creamy tang of cream cheese with the sweet, tropical flavor of coconut flakes. Perfect for any occasion, this cake is baked to golden perfection with a tender crumb, making it an irresistible treat for coconut lovers.
Ingredients
Scale
Main Ingredients
- 1 cup butter, softened
- 8 oz cream cheese, softened
- 2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut flakes
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease or line a standard loaf pan to prevent sticking and ensure easy removal of the cake after baking.
- Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, cream together the softened butter, cream cheese, and sugar until the mixture is light and fluffy. This will create a smooth base for your cake batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate air and achieve a smooth batter. Then add the vanilla extract for flavor, mixing well after each addition.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overmixing which can make the cake dense.
- Fold in Coconut Flakes: Gently fold in the coconut flakes to evenly distribute these flavorful bites throughout the batter without deflating it.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula for uniform baking.
- Bake the Cake: Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean, indicating that the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set before transferring it onto a wire rack to cool completely, preventing sogginess.
- Serve: Once completely cool, slice the pound cake and serve. Enjoy your delicious coconut cream cheese pound cake with a cup of tea or coffee!
Notes
- Ensure that butter and cream cheese are softened to room temperature for smooth creaming.
- Do not overmix the batter after adding flour to keep the cake tender.
- You can toast the coconut flakes lightly before folding them in for enhanced flavor.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can be served plain or with a dusting of powdered sugar or a light glaze.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
