Easy Coconut Cream Cheese Pound Cake
This Easy Coconut Cream Cheese Pound Cake. Is everything a coconut lover. Could dream of—rich, moist, and bursting with tropical flavor. The combination of butter. And cream cheese. Makes it incredibly smooth. While the shredded coconut. Adds just the right amount of texture. It’s perfect for special occasions. Or a weekend treat. The almond and coconut extracts. Bring out the flavors. In every bite. Making this cake a standout dessert. You’ll want to bake again and again.
16 Servings
Ingredients
- 1 c butter softened (you can use salted or unsalted based on your preference)
- 1/2 c vegetable shortening solid
- 3 c granulated sugar
- 3 c all-purpose flour sifted and accurately measured
- 1 8 oz package cream cheese (full-fat recommended, avoid low-fat or fat-free)
- 1 tbsp coconut extract
- 1 tsp almond extract
- 6 extra-large eggs or use 7 large eggs
- 1 c sweetened coconut flakes pulsed in a food processor 4-5 times to break them down
Instructions
- Preheat your oven to 325°F. Grease a 10-inch Bundt or tube pan (12-cup capacity). With solid vegetable shortening. And lightly coat. With sugar or flour. Alternatively, you can use a non-stick baking spray like Wilton Cake Release.
- In a stand mixer. Cream the butter. With shortening, and sugar together. Until light and fluffy. Pause to scrape down. The sides of the bowl. Add the cream cheese. And continue mixing. Until the mixture becomes smooth. And fluffy. Scrape down the sides again. To ensure everything. Is fully incorporated.
- Add the eggs one at a time. Alternating with the flour. Beginning and ending with the flour. After each addition. Scrape the sides of the bowl. To blend everything evenly.
- Mix in the coconut. And almond extracts. Until combined.
- Gently fold in the sweetened coconut flakes.
- Pour the batter. Into the prepared pan. Set the pan on a baking sheet. For added stability. And place in the oven.
- Bake at 325°F. For 85 to 90 minutes. To check for doneness. Insert a skewer or toothpick. Into the thickest part of the cake. If it comes out clean. Or with dry crumbs. The cake is done.
- Let the cake cool. In the pan. On a wire rack for 20 minutes. Then carefully invert it. Onto a serving tray.
- Frost if desired. Then slice. And enjoy!
Notes
To make this recipe gluten-free. Simply swap the all-purpose flour. With a high-quality gluten-free flour blend. Make sure to choose one that includes xanthan gum. Or another binding agent. As this will help maintain. The structure of the cake. The rest of the ingredients. Such as cream cheese and coconut. Are naturally gluten-free. So no need to worry about them! Just be sure to double-check. That all your extracts. And coconut flakes are gluten-free. And you’ll have a gluten-free pound cake. That’s just as moist and flavorful. As the original.