Description
This Delicious Coconut Cream Cheese Pound Cake features a rich and moist texture with the creamy tang of cream cheese and the tropical flavor of coconut flakes. Perfect for dessert or an indulgent snack, it offers a classic pound cake experience with a delightful coconut 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
- 1/2 cup coconut flakes
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Grease or line a standard loaf pan to prevent sticking and ensure easy cake removal.
- Cream Butter, Cream Cheese, and Sugar: In a large bowl, use an electric mixer to cream together the softened butter, cream cheese, and sugar until the mixture is light and fluffy, which creates the perfect base for the cake’s texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing which can toughen the cake.
- Fold in Coconut Flakes: Gently fold in the coconut flakes to distribute them evenly throughout the batter without deflating it.
- Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool Cake: Allow the cake to cool in the pan for 10 minutes to settle, then transfer it to a wire rack to cool completely, preventing sogginess.
- Serve: Once cooled, slice the pound cake and serve it as a delicious treat with coffee or tea.
Notes
- Ensure butter and cream cheese are at room temperature for easy creaming and a smooth batter.
- Do not overmix the batter after adding flour to keep the cake tender.
- You can toast the coconut flakes lightly before folding in for extra flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend, adjusting baking time as necessary.
