Coconut Cream Cheese Pound Cake

Coconut Cream Cheese Pound Cake – a favorite! SO delicious!! Can make ahead of time and store in an air-tight container or even freeze the cake!! Butter, shortening, cream cheese, sugar, eggs, coconut extract, vanilla, flour, baking soda, salt, and sweetened coconut. Everyone raves about this delicious cake! SO easy to make and it is a real crowd-pleaser. Great for parties, potlucks, and makes a great homemade gift.

Pound Cake Made from Scratch

Pound Cakes are one of my favorite desserts to make. They are so easy in my KitchenAid mixer and everyone loves them! They also freeze well! I made this Coconut Cream Cheese Pound Cake for a cookout and everyone raved about it! We served it with some whipped cream, ice cream, and berries. You can even drizzle it with a little chocolate or caramel sauce. Heaven!

How to Make Coconut Cream Cheese Pound Cake

This cake is very easy to make. In the bowl of an electric mixer, beat together butter, shortening, and cream cheese. Gradually add sugar, mixing until fluffy, about 5 minutes. Add eggs, one at a time, beating just until yolk disappears. Add coconut flavoring and vanilla extract. Combine flour, baking soda, and salt. Gradually add flour mixture to batter, mix just until blended. Stir in coconut. Pour batter into a greased and floured tube cake pan and bake.

• One cup of flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
• I use Bakers Joy or Pam Baking Spray to grease and flour the tube pan. Either works great. You can also use Crisco or butter and dust the pan with flour.
• Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
• Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.

Easy Dessert for a Crowd

This cake is so delicious! I mean, I love just about anything with cream cheese. This is perfect for all of your upcoming cookouts and holidays! It also makes a great homemade gift!! Add this to your baking list. You won’t be disappointed!

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Recipe Print Recipe

Coconut Cream Cheese Pound Cake

Author: Plain Chicken

Yield: 12 people

Coconut Cream Cheese Pound Cake – a favorite! SO delicious!! Can make ahead of time and store in an air-tight container or even freeze the cake!! Butter, shortening, cream cheese, sugar, eggs, coconut extract, vanilla, flour, baking soda, salt, and sweetened coconut. Everyone raves about this delicious cake! SO easy to make and it is a real crowd-pleaser. Great for parties, potlucks, and makes a great homemade gift.

Equipment:

• Kitchen-Aid Mixer
• Tube Cake Pan

Ingredients:

• ½ cup butter, room temperature
• ½ cup shortening, room temperature
• 1 (8-oz) package cream cheese, room temperature
• 3 cups sugar
• 6 large eggs
• 1 tsp coconut flavoring
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• ¼ tsp baking soda
• ¼ tsp salt
• 1 (7-oz) package sweetened coconut flakes

Instructions:

• Preheat oven to 325ºF. Grease and flour a 10-inch tube pan. Set aside.
• In the bowl of an electric mixer, beat together butter, shortening and cream cheese.
• Gradually add sugar, mixing until fluffy, about 5 minutes.
• Add eggs, one at a time, beating just until yolk disappears. Add coconut flavoring and vanilla extract.
• Combine flour, baking soda and salt. Gradually add flour mixture to batter, mix just until blended.
• Stir in coconut. Pour batter into prepared pan.
• Bake for 1½ hours. Remove from oven and cool in pan for 15 minutes before removing from pan.

Notes:

• One cup of flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
• I use Bakers Joy or Pam Baking Spray to grease and flour the tube pan. Either works great. You can also use Crisco or butter and dust the pan with flour.
• Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
• Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.

Plain Chicken

https://www.plainchicken.com/coconut-cream-cheese-pound-cake/

All images and text © Plain Chicken, Inc.

Did you make this recipe?Mention @plainchicken or tag #plainchicken!

Steph