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Coconut Cream Cheese Pound Cake

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This Coconut Cream Cheese Pound Cake is a rich, buttery dessert that combines the creamy texture of cream cheese with the sweet flavor of coconut. Perfectly dense and moist, this cake is a crowd-pleaser at any gathering or as a treat for yourself. Topped with a coconut glaze, it’s the ultimate indulgence for coconut lovers.

Ingredients

  • For the Cake:
  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 cups granulated sugar
  • 5 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract (optional for a more intense coconut flavor)
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup shredded coconut (sweetened or unsweetened)
  • 1/2 cup milk (whole or buttermilk for extra richness)
  • For the Coconut Glaze (optional):
  • 1/4 cup powdered sugar
  • 2 tablespoons milk (or coconut milk for more coconut flavor)
  • 1/4 cup shredded coconut, toasted (for garnish)

Instructions

  • Preheat the oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan, or spray with non-stick baking spray.
  • Cream the butter and cream cheese: In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-5 minutes.
  • Add eggs and extracts: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract (if using).
  • Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  • Alternate adding dry ingredients and milk: Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Fold in the shredded coconut.
  • Bake the cake: Pour the batter into the prepared bundt pan and spread it evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top begins to brown too quickly, tent it with aluminum foil for the remaining baking time.
  • Cool the cake: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  • Prepare the coconut glaze (optional): If you’re making the glaze, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled cake and top with toasted coconut.

Notes

  • Shredded coconut can be used either sweetened or unsweetened, depending on your preference for sweetness.
  • If you prefer a denser texture, you can substitute sour cream for part of the milk.
  • You can also add a little coconut milk to the batter for extra coconut flavor.
  • Toasting the coconut for the glaze adds an extra layer of flavor and texture to the cake.AA

Find it online: https://yumfamilyrecipes.com/coconut-cream-cheese-pound-cake/