Cream Cheese Coconut Pound Cake
Cream Cheese Coconut Pound Cake offers a moist, rich texture with the sweetness of coconut and cream cheese, perfect for celebrations or teatime indulgence.
Ingredients
Instructions
- Cream margarine, Crisco, and cream cheese until smooth.
- Gradually add sugar and beat until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Combine flour, baking soda, and salt; gradually add to creamed mixture.
- Stir in vanilla and coconut flavoring.
- Fold in thawed coconut.
- Pour batter into a floured and greased 10-inch tube pan.
- Bake at 350°F (175°C) for 1 hour and 15 minutes, until a cake tester inserted in the center comes out clean.
- Cool in the pan for 15 minutes before removing.
Tips & Substitutions
For a lighter texture, ensure that the margarine and butter are at room temperature before creaming, as this helps incorporate air. You can substitute butter for margarine for a richer flavor. If you want to enhance the coconut flavor further, consider adding a bit of shredded coconut on top before baking. This cake is perfect for a gathering, and you can browse more American recipes for complementary dishes.
Serving Suggestions
Serve the cream cheese coconut pound cake with a dusting of powdered sugar or a dollop of whipped cream for added indulgence. It pairs beautifully with a cup of coffee or tea, making it a delightful afternoon treat. Consider serving it alongside a slice of Easy Pineapple Cheesecake for a dessert spread that impresses guests.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply slice a piece and warm it in the microwave for about 10-15 seconds or until just heated through for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Cheese Coconut Pound Cake contains roughly 659 calories, with 12g protein, 81g carbohydrates, and 28g fat. It is an excellent source of iron (28% of the Daily Value), dietary fiber (27% of the Daily Value), and protein (23% of the Daily Value), and a good source of potassium. It also contributes 7g 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 fresh coconut instead of frozen?
Yes, you can use fresh coconut, but make sure to finely shred it and dry it slightly to avoid excess moisture in the batter. Fresh coconut will add a delightful texture and flavor to the cake.
What if I don't have Crisco?
If you don’t have Crisco, you can substitute it with an equal amount of unsalted butter or margarine. This will slightly change the texture but will still yield a delicious cake.
Can I freeze this pound cake?
Absolutely! This cake freezes well. Wrap it tightly in plastic wrap and aluminum foil, and it can be frozen for up to three months. Thaw it in the refrigerator before serving for the best results.
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).