Coconut Cream Cheese Cake
A rich coconut cream cheese cake featuring creamy texture and a sweet coconut flavor, perfect for celebrations or special occasions with a moist, flavorful crumb.
Ingredients
Instructions
- Cream the butter, shortening, and cream cheese together until smooth.
- Add the sugar, eggs, flour, baking soda, and salt to the creamed mixture and beat well.
- Mix in the vanilla and frozen coconut until evenly incorporated.
- Pour the batter into a Bundt pan and bake at 350°F (175°C) for 2 hours.
Tips & Substitutions
For a lighter texture, ensure your butter and cream cheese are at room temperature before creaming. You can substitute half of the butter with applesauce for a lower-fat version. If you can't find frozen coconut, fresh shredded coconut works well too, but be sure to toast it for added flavor. This cake pairs beautifully with Charcoal Steak Sauce for a unique dessert experience.
Serving Suggestions
This cake is delicious on its own but can be dressed up with a dollop of whipped cream or a sprinkle of toasted coconut on top. It pairs wonderfully with a cup of coffee or tea. Consider serving it alongside a fruit salad for a refreshing balance. For a themed gathering, serve it with Party Sandwiches (Egg Filling) for a delightful combination.
Storage & Reheating
Store any leftover Coconut Cream Cheese Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, warm slices in the microwave for about 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Cream Cheese Cake contains roughly 1005 calories, with 7g protein, 71g carbohydrates, and 75g fat. It is an excellent source of dietary fiber (21% of the Daily Value), and a good source of iron and protein. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can use all-purpose flour, but the texture may differ slightly. Cake flour is recommended for a lighter, fluffier cake. If you need a gluten-free option, consider using a gluten-free cake flour blend, but check for proper ratios as it may vary by brand.
How can I tell when the cake is fully baked?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If there is wet batter on the toothpick, continue baking for an additional 5-10 minutes and check again.
What can I do if my cake sinks in the middle?
A sinking cake can result from overmixing the batter, too much leavening, or not baking long enough. To prevent it, mix just until combined and ensure your oven is properly preheated. If it does sink, you can still enjoy it; simply serve it with a scoop of ice cream or whipped cream to elevate the presentation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).