Coconut Cream Cheese Pound Cake

This Coconut Cream Cheese Pound Cake is the ultimate indulgent dessert. With a soft, moist texture from the cream cheese and a delightful coconut flavor throughout, this cake is sure to impress at any gathering. It’s the perfect balance of rich, sweet, and creamy, making it an irresistible treat!

Why You’ll Love This Recipe

This pound cake is a dream come true for coconut lovers! The addition of cream cheese gives it a rich, velvety texture, while the coconut milk and shredded coconut add the perfect amount of tropical sweetness. It’s easy to make, incredibly moist, and perfect for any occasion, from casual afternoon treats to festive holiday gatherings. The slight tanginess from the cream cheese pairs wonderfully with the subtle coconut flavor, making each bite incredibly satisfying.

Ingredients

• 1 cup unsalted butter, softened

• 8 oz cream cheese, softened

• 3 cups all-purpose flour

• 1 1/2 cups sugar

• 1/4 cup coconut milk

• 1 tsp vanilla extract

• 1/2 tsp baking powder

• 1/4 tsp salt

• 5 large eggs

• 1/2 cup shredded coconut

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

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. Cream the Butter and Cream Cheese: In a large bowl, cream together the softened butter and cream cheese until light and fluffy.

3. Add Sugar and Beat: Gradually add the sugar and continue to beat until the mixture is smooth and creamy.

4. Add the Eggs: Add the eggs one at a time, mixing well after each addition to ensure smooth incorporation.

5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

6. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Mix until just combined.

7. Add Flavor: Stir in the vanilla extract and shredded coconut, mixing until evenly distributed.

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

9. Cool: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: 12 servings

• Prep time: 15 minutes

• Cooking time: 70 minutes

• Total time: 1 hour 30 minutes

Variations

• Add a Glaze: For extra sweetness, drizzle a coconut glaze over the cake once it’s cooled. Simply mix powdered sugar, coconut milk, and a splash of vanilla extract.

• Lemon Zest: Add some lemon zest to the batter to enhance the flavor and give it a refreshing twist.

• Chocolate Chips: For a fun variation, fold in some semi-sweet chocolate chips for a coconut-chocolate combo.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days. It will keep even longer if refrigerated for up to 5 days.

• Freezing: Freeze the cake by wrapping it tightly in plastic wrap and foil. Thaw at room temperature for a few hours before serving.

• Reheating: To reheat, wrap the cake in foil and warm in the oven at 300°F (150°C) for 10-15 minutes.

FAQs

1. Can I use non-dairy cream cheese?

Yes! You can use non-dairy cream cheese if you’re looking for a dairy-free alternative.

2. Can I make this cake with cake flour?

You can substitute cake flour for all-purpose flour, but the texture will be a bit lighter and more delicate.

3. Can I add frosting to this cake?

Yes! A simple cream cheese frosting or a coconut glaze would pair beautifully with this cake.

4. What other flavors can I add to the batter?

You can experiment with different flavors like almond extract, rum extract, or coconut extract to elevate the coconut flavor.

5. Can I use a Bundt pan instead of a loaf pan?

Yes! If using a Bundt pan, the baking time may be reduced to 50-60 minutes. Keep an eye on it and test with a toothpick to check for doneness.

6. How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean. It should also be golden brown on top and slightly pulling away from the sides of the pan.

7. Can I make this cake without the shredded coconut?

Yes, you can omit the shredded coconut if you prefer a smoother texture, but it will lose some of its coconut flavor.

8. How should I serve this cake?

This cake is delicious on its own, but you can also serve it with fresh fruit or whipped cream for an extra treat.

9. Can I use sweetened shredded coconut?

Yes, you can use sweetened shredded coconut, but it will make the cake slightly sweeter. Just adjust the amount of sugar accordingly.

10. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend is appropriate for baking cakes.

Conclusion

This Coconut Cream Cheese Pound Cake is an indulgent and irresistible dessert that combines the richness of cream cheese with the tropical sweetness of coconut. Its moist texture and delicate flavor make it the perfect treat for any occasion. Whether you enjoy it plain or with a drizzle of glaze, this cake is sure to be a crowd-pleaser. Enjoy every bite of this homemade masterpiece!

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