Prep: 15mins | Cook: 1hr 20mins | Total: 1hr 35mins | Serving: 16 | Yield: 1- 10-inch tube pan
This is such a refreshing cake to look at. Dense, moist, and buttery. A crazy rich cake with just the right amount of sweetness filled with coconut. This Coconut Cream Pound Cake is a must on every occasion. Heavenly delicious and an ultimate crowd-pleaser!
1 cup butter, with salt
1 8oz package Cheese, cream
3 cups Sugars, granulated
6 Egg, whole, raw, fresh
1 teaspoon coconut extract
3 cups Wheat flour, white, all-purpose, enriched, bleached
½ teaspoon leavening agents, sodium aluminum sulfate, baking powder, double-acting
2 cups nuts, coconut meat, dried (desiccated), sweetened, flaked, packaged
HOW TO MAKE COCONUT CREAM POUND CAKE
Step 1: Prepare the oven. Preheat it to 325 degrees F or 165 degrees C.
Step 2: Then, grease and flour a 10-inch tube pan.
Step 3: Add the butter and cream cheese in a large bowl. Cream until incorporated. Beat in the sugar until light and fluffy. Add in the eggs, one at a time, beating every after each addition. Stir in the coconut extract before adding in the flour and baking powder. Combine until just moist and stir in the coconut.
Step 4: Transfer the batter into the prepared pan.
Step 5: Place inside the preheated oven and bake for about an hour and twenty minutes until a knife inserted in the middle of the cake comes out clean.
Step 6: Remove from the oven and allow the cake to cool in the pan for at least 10 minutes before inverting onto a cooling rack.
1. If you intend to use a bundt pan in place of the tube pan, make sure that you use a taller bundt, around 5-inches tall.
2. I would suggest using a strong vegetable shortening and sugar instead of flour. For me, it is the best way to brush the pan to prevent sticking. By using sugar in place of flour, it is guaranteed you won’t get white spots on the cake, but you can still use flour if desired.
Per Serving: 450.7 calories; 115.7 mg cholesterol; 191.5 mg sodium; 6.2 g protein; 60.7 g carbohydrates
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