This Coconut Cream Pound Cake is truly excellent. Be sure to beat the sugar/butter for about 7 minutes to ensure enough air is incorporated. Also, I use dessicated coconut (I buy it online) and it makes a WONDERFUL improvement – none of that “chew chew chew” feeling with the supermarket kind. Has a stronger coconut taste, and lends a firmness that makes this wonderful cake even better!
This recipe produces an incredibly moist and flavorful pound cake. The aroma, while baking, is out of this world! After enjoying the aroma of this cake in the oven, I didn’t even get to taste it, if that tells you anything. I’m told it was different and delicious.
Coconut Cream Pound Cake
1 h 35 m
- 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
- 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.