Cream Cheese And Coconut Pound Cake
A moist, flavorful pound cake infused with coconut and cream cheese, perfect for dessert or teatime, appealing to coconut lovers and those seeking rich, tender baked goods.
Ingredients
Instructions
- Cream the margarine, Crisco, and cream cheese together until smooth and well combined.
- Gradually add sugar and beat until the mixture is light and fluffy.
- Add eggs one at a time, beating well after each addition.
Tips & Substitutions
For a lighter texture, consider using unsalted butter instead of margarine. You can also replace some of the all-purpose flour with coconut flour for a more pronounced coconut flavor. If you prefer a sweeter cake, add an additional 1/4 cup of sugar. Make sure to use room temperature ingredients for better mixing, similar to techniques used in recipes like Red Raspberry Cake.
Serving Suggestions
This Cream Cheese and Coconut Pound Cake is delightful on its own or served with a dollop of whipped cream and fresh fruit. It pairs beautifully with a cup of coffee or tea during afternoon gatherings. For a special touch, drizzle with a coconut glaze or serve alongside a scoop of vanilla ice cream. It makes a lovely dessert at brunch or as a sweet ending to any meal.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap the cake in plastic wrap and foil, then freeze for up to 3 months. To reheat, simply slice and microwave for 10-15 seconds or warm in a preheated oven at 350°F for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Cheese And Coconut Pound Cake contains roughly 662 calories, with 9g protein, 65g carbohydrates, and 27g fat. It is an excellent source of dietary fiber (30% of the Daily Value) and iron (26% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1781mg per serving (77% 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, you can use fresh shredded coconut in place of frozen. Just be sure to adjust the quantity to your taste, as fresh coconut can be more moist. If using fresh, lightly toast it in a pan to enhance the flavor before adding it to the batter.
What can I substitute for Crisco?
You can substitute Crisco with an equal amount of unsalted butter or coconut oil for a richer flavor. If you prefer a healthier option, try using applesauce or Greek yogurt, though this may slightly alter the texture of the cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should be lightly golden, and the cake should spring back when gently pressed. Keep an eye on it, as baking times can vary depending on your oven.
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).