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Coconut Cream Pound Cake

4

0 min

Coconut Cream Pound Cake

Coconut Cream Pound Cake Photo 1

Category

Cake Recipes

Time

0 min

Serving

16 persons

Calories

451

Rating

4.00★ (422)

Cuisine

Author: Victoria Buriak
This moist coconut pound cake is a real crowd-pleaser. I use this recipe for making wedding cake layers.

Ingredients

  • butter: 1 cup (softened)
  • cream cheese: 1 pack (8 ounce pack, softened)
  • white sugar: 3 cups
  • eggs: 6 piece
  • coconut extract: 1 tsp
  • all-purpose flour: 3 cups
  • baking powder: 0.5 tsp
  • flaked coconut: 2 cups

Metric Conversion

Stages of cooking

Coconut Cream Pound Cake Photo 21
Coconut Cream Pound Cake Photo 32
Coconut Cream Pound Cake Photo 4 3
  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
    Coconut Cream Pound Cake Photo 2
  2. Beat butter and cream cheese together in a large bowl with an electric mixer until blended; add sugar and beat until light and fluffy. Blend in eggs one at a time, then stir in coconut extract. Mix in flour and baking powder until just moistened; stir in flaked coconut. Spoon batter into the prepared pan.
    Coconut Cream Pound Cake Photo 3
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes. Allow the cake to cool in the pan for 10 minutes; run a table knife around the edges to loosen, then invert carefully onto a serving plate or cooling rack. Let cool completely.
    Coconut Cream Pound Cake Photo 4

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