Coconut-Cream Cheese Pound Cake
This Coconut-Cream Cheese Pound Cake offers a rich, moist texture with a delightful coconut flavor, perfect for special occasions or as a decadent treat. Its creamy center and tender crumb make it a crowd-pleaser, especially for coconut lovers seeking a luscious dessert with a hint of vanilla and coconut essence.
Ingredients
Instructions
- Cream butter, shortening, and cream cheese until smooth.
- Gradually add sugar, beating well at medium speed.
- Add eggs, one at a time, beating after each addition.
- Combine flour, baking soda, and salt. Add to creamed mixture, stirring just until blended.
- Stir in coconut, vanilla, and coconut flavoring.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake at 325°F for 1 1/2 hours.
- Cool in pan for 10 to 15 minutes.
- Remove from pan and let cool completely on a wire rack.
Tips & Substitutions
For a lighter texture, consider using all butter instead of a mix with shortening. You can substitute half of the cream cheese with Greek yogurt for a tangy twist. If you're short on coconut, shredded unsweetened coconut can work in a pinch. Make sure to beat well after adding sugar to incorporate air for a fluffy cake. This recipe is a great example of classic American recipes.
Serving Suggestions
This Coconut-Cream Cheese Pound Cake is delicious on its own but can be elevated with a light dusting of powdered sugar or a drizzle of Orange Glaze for added flavor. Pair it with a scoop of vanilla ice cream or serve alongside Fresh Peach Muffins for a delightful brunch spread. It also complements a cup of coffee beautifully.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months. To reheat, microwave individual slices for about 10-15 seconds until warm or let them come to room temperature on the counter before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut-Cream Cheese Pound Cake contains roughly 751 calories, with 4g protein, 8g carbohydrates, and 78g fat. It is a good source of vitamin A (13% of the Daily Value). Note that it is relatively high in sodium, at 742mg per serving (32% of the Daily Value).
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 fresh coconut instead of frozen?
Yes, fresh coconut can be used instead of frozen. Make sure to finely shred it and adjust the amount to taste, as fresh coconut has a different moisture content. This will add a delightful texture and fresh flavor to your cake.
What can I use if I don't have coconut flavoring?
If you don't have coconut flavoring, you can increase the amount of vanilla extract or use almond extract as a substitute, which will give a different yet pleasant flavor. Alternatively, just omit the coconut flavoring altogether; the cake will still be delicious!
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. It should come out clean or with a few moist crumbs attached. If the toothpick has wet batter on it, continue baking and check again in 5-10 minutes.
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).