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Coconut Cream Pound Cake
Coconut Cream Pound Cake
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
105 minutes
Moist coconut pound cake with cream cheese, coconut extract, and flaked coconut for a deliciously indulgent dessert.
Ingredients:
  • 1 cup butter, softened
  • 3 cups white sugar
  • 6 eggs
  • 1 teaspoon coconut extract
  • 3 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 2 cups flaked coconut
Instructions:
  • Preheat your oven to a cozy 325 degrees F (165 degrees C) and generously grease and flour a 10-inch tube pan.
  • In a large bowl, use an electric mixer to blend butter and cream cheese until smooth. Add sugar and beat until fluffy. Mix in eggs one at a time, then stir in coconut extract. Add flour and baking powder until just combined, then fold in flaked coconut. Transfer batter into the prepared pan.
  • After baking for 1 hour and 20 minutes, let the cake cool in the pan for 10 minutes. Then, gently loosen the edges with a knife, invert onto a plate or rack, and cool completely.

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