Booth Parker / November 23, 2020 / 0 comments

This simple pound cake has the slight, sweet flavor of coconut without being overpowering. It is my basic Cream Cheese Pound Cake recipe with coconut added.

Coconut Pound Cake

Name: Coconut Pound Cake
Cuisine: dessert
Ingredients: 1 1/2 cups butter, softened; 1 8 ounce package cream cheese, room temperature; 3 cups sugar; 6 eggs; 3 cups all purpose flour; 1 tbsp vanilla; 2 tbsp coconut extract; 2 cups sweetened flaked coconut

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Ingredients

1 1/2 cups butter, softened
1 8 ounce package cream cheese, room temperature
3 cups sugar
6 eggs
3 cups all purpose flour
1 tbsp vanilla
2 tbsp coconut extract
2 cups sweetened flaked coconut

Directions

Preheat over to 325 degrees and grease a 10 inch tube/ bundt pan.
Cream together butter and cream cheese in an electric or handheld mixer.
Add sugar, mixing until well blended.
Add eggs and flour alternately, ending with flour.
Blend in vanilla.
Blend in coconut extract and flaked coconut.
Pour into greased pan and bake at 325 for 1 hour 25 minutes.
NOTE: Do not open oven while cooking as cake will fall.

Recipe Note

This simple pound cake is one of my go to recipes. Plus, it freezes really well. I often cut it into quarters, wrap each section tightly in foil and then store in a freezer bag. To thaw just pop it in the microwave for a few minutes

Coconut Pound Cake

Coconut Pound Cake

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Ingredients

Directions

Recipe Note

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