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Coconut Cream Pound Cake

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Coconut Cream Pound Cake
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Prep 15 m Cook 1 h 20 m Ready In 1 h 35 m

“A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers.”

Ingredients

1 cup butter, softened

1 (8 ounce) package cream cheese, softened

3 cups white sugar

6 eggs

1 teaspoon coconut extract

3 cups all-purpose flour

1/2 teaspoon baking powder

2 cups flaked coconut

Directions

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.

In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.

Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

Coconut Cream Pound Cake

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 3 cups white sugar
  • 6 eggs
  • 1 teaspoon coconut extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 cups flaked coconut
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Instructions

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.

In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.

Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

Notes

Prep: 15 mins Cook: 1 hr 20 mins Total: 1 hr 35 mins Servings: 16 Yield: 1 - 10 inch tube pan