Coconut Cream Cheese Pound Cake

Why You’ll Love This Recipe

• Moist and tender: Cream cheese adds richness and moisture.

• Delicious coconut flavor: Made with coconut milk and shredded coconut.

• Classic pound cake texture: Dense yet soft crumb.

• Easy to make: Uses simple ingredients and straightforward steps.

• Versatile dessert: Enjoy plain, with fruit, or a drizzle of glaze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter (softened)

• Cream cheese (softened)

• Granulated sugar

• Eggs

• All-purpose flour

• Baking powder

• Salt

• Coconut milk (full fat)

• Vanilla extract

• Shredded coconut (sweetened or unsweetened)

Directions

1. Preheat oven: Set oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.

2. Cream butter and cream cheese: In a large bowl, beat butter, cream cheese, and sugar until light and fluffy.

3. Add eggs: Beat in eggs one at a time, ensuring each is fully incorporated.

4. Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.

5. Combine: Alternately add dry ingredients and coconut milk to the butter mixture, starting and ending with flour. Stir in vanilla and shredded coconut.

6. Bake: Pour batter into prepared pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean.

7. Cool: Let cake cool in pan for 15 minutes, then transfer to a wire rack to cool completely.

8. Serve: Slice and enjoy plain or with whipped cream and fresh fruit.

Servings and Timing

• Servings: 10-12 slices

• Prep Time: 15 minutes

• Cook Time: 60-70 minutes

• Cooling Time: 20 minutes

• Total Time: About 1 hour 45 minutes

Variations

• Coconut glaze: Drizzle with a simple glaze made from powdered sugar and coconut milk.

• Toasted coconut: Sprinkle toasted shredded coconut on top before baking or as a garnish.

• Pineapple addition: Fold in crushed pineapple for a tropical twist.

• Gluten-free: Use gluten-free flour blend.

• Add nuts: Mix in chopped macadamia nuts or pecans.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

• Freezing: Wrap tightly and freeze for up to 2 months; thaw before serving.

• Reheating: Warm slices briefly in the microwave or oven for a soft texture.

FAQs

Can I use regular milk instead of coconut milk?

Yes, but coconut milk adds distinct flavor and moisture.

How do I prevent the cake from cracking?

Avoid overmixing and bake at the correct temperature.

Can I make cupcakes instead?

Yes, bake in muffin tins for 18-22 minutes.

Is this cake very sweet?

It has balanced sweetness, perfect for most tastes.

Can I use cream cheese frosting?

Yes, it pairs wonderfully with this cake.

How should I store leftovers?

Keep covered at room temperature or refrigerated.

Can I add coconut extract?

Yes, for a stronger coconut flavor.

Can I substitute butter with oil?

Butter gives better texture and flavor but oil can be used.

Is this recipe suitable for parties?

Absolutely, it’s elegant and delicious.

How thick is the cake?

Dense but tender, typical of a pound cake.

Conclusion

Coconut Cream Cheese Pound Cake is a rich, moist, and flavorful dessert that highlights the tropical taste of coconut with the smoothness of cream cheese. Easy to bake and perfect for any occasion, this cake is sure to delight coconut lovers and cake enthusiasts alike.