Description
This delicious Coconut Cream Cheese Pound Cake offers a rich, moist texture and a subtly sweet coconut flavor, enhanced with creamy butter and cream cheese. Perfect for dessert or an indulgent snack, it combines classic pound cake elements with tropical coconut flakes for a delightful twist.
Ingredients
Scale
Wet Ingredients
- 1 cup butter, softened
- 8 oz cream cheese, softened
- 2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins
- 1/2 cup coconut flakes
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C). Grease or line a standard loaf pan to ensure the cake doesn’t stick.
- Cream Butter, Cream Cheese, and Sugar: In a large bowl, cream together the softened butter, cream cheese, and sugar until the mixture is light, smooth, and fluffy, incorporating air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next, then stir in the vanilla extract to infuse the batter with flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mingle Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently but thoroughly until fully combined to form the batter.
- Fold in Coconut Flakes: Carefully fold the coconut flakes into the batter to distribute them evenly without deflating the mixture.
- Pour Batter into Pan: Transfer the batter to the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake the Cake: Bake for 60 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely to room temperature.
- Serve: Slice your Coconut Cream Cheese Pound Cake and enjoy as a luscious dessert or sweet treat with tea or coffee.
Notes
- Make sure the butter and cream cheese are softened to room temperature for easier creaming and a smoother batter.
- Do not overmix once the dry ingredients are added to avoid a tough cake texture.
- Coconut flakes can be toasted lightly before folding in to add a deeper coconut flavor.
- Store the cake tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well; wrap tightly and thaw before serving.
