Description

Coconut Cream Cheese Pound Cake is a moist and dense cake bursting with tropical coconut flavor and the smooth richness of cream cheese. This classic pound cake offers a tender crumb infused with coconut milk and shredded coconut, making it a perfect elegant dessert or afternoon treat.

Ingredients

1 cup unsalted butter, softened
8 oz cream cheese, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup full-fat coconut milk
2 teaspoons vanilla extract
1 cup shredded coconut (sweetened or unsweetened)

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Instructions

Preheat oven: Heat to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
Cream butter and cream cheese: Beat butter, cream cheese, and sugar until light and fluffy.
Add eggs: Beat in eggs one at a time, fully incorporating each before adding the next.
Mix dry ingredients: Whisk together flour, baking powder, and salt in a separate bowl.
Combine: Alternately add dry ingredients and coconut milk to the butter mixture, starting and ending with flour. Stir in vanilla and shredded coconut.
Bake: Pour batter into the pan and bake for 60-70 minutes or until a toothpick comes out clean.
Cool: Let cool 15 minutes in pan, then transfer to wire rack to cool completely.
Serve: Slice and enjoy plain or with whipped cream and fresh fruit.

Notes

Drizzle with coconut glaze made from powdered sugar and coconut milk.Use toasted shredded coconut for garnish or mixed in batter.Add crushed pineapple for a tropical variation . Substitute gluten-free flour for gluten-free version.Mix in chopped macadamia nuts or pecans for crunch.