Coconut Cream Cheese Pound Cake
Coconut Cream Cheese Pound Cake
Coconut Cream Cheese Pound Cake is a delightful dessert that combines the richness of cream cheese with the tropical sweetness of coconut. This cake is moist, fluffy, and bursting with flavor. It’s perfect for family gatherings or a cozy afternoon tea.
Why Make This Recipe
If you love the taste of coconut and creamy desserts, this cake is a must-try! It’s simple to make and the combination of cream cheese and coconut gives it a unique and delicious twist. Everyone will enjoy a slice!
How to Make Coconut Cream Cheese Pound Cake
Ingredients:
- 1 cup cream cheese, softened
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1/2 teaspoon salt
- 1/2 cup coconut cream (for added flavor)
Directions:
- Preheat your oven to 325°F (160°C). Grease and flour a bundt pan or loaf pan.
- In a large mixing bowl, cream together the softened cream cheese and unsalted butter until smooth. Gradually add the sugar, mixing until light and fluffy.
- Add eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the shredded coconut and coconut cream until evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely.
How to Serve Coconut Cream Cheese Pound Cake
You can serve this delicious cake plain or with a dusting of powdered sugar on top. It’s also great with a scoop of vanilla ice cream or whipped cream for extra sweetness!
How to Store Coconut Cream Cheese Pound Cake
To store the cake, keep it in an airtight container at room temperature for up to 5 days. If you want to keep it longer, you can freeze it for up to 2 months. Just wrap it well to prevent freezer burn.
Tips to Make Coconut Cream Cheese Pound Cake
- Make sure your cream cheese and butter are at room temperature for the best creaminess.
- Don’t over-mix the batter; mix it until just combined for a lighter cake.
- If you like more coconut flavor, feel free to add extra shredded coconut to the batter.
Variation (If Any)
For a chocolatey twist, you can mix in some chocolate chips or cocoa powder. You can also add fruits like pineapple for a tropical taste!
FAQs
Can I use a different type of coconut?
Yes, you can use sweetened or unsweetened coconut depending on your preference.
Can I make this cake without cream cheese?
You can substitute the cream cheese with sour cream or yogurt for a similar texture.
Is this cake okay to make ahead of time?
Yes, it can be made a day in advance and stored properly. The flavors will develop even more!
