Coconut Cream Pound Cake

Coconut Cream Pound Cake

207
19CONNIE61 3

"A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers."

Ingredients 1 h 35 m {{adjustedServings}} servings 451 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 451 kcal
  • 23%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 60.7g
  • 20%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
  2. In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
  3. Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.
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Footnotes

  • Note
  • This cake recipe also does well baked in layers. Will make three 8 inch layers, or one 10 inch layer and one 6 inch layer. Reduce baking time if making as a layer cake, but keep the temperature the same. Test for doneness as indicated in recipe.
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Reviews 207

  1. 234 Ratings

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Allegra901
2/23/2008

This cake is truly excellent. Be sure to beat the sugar/butter for about 7 minutes to ensure enough air is incorporated. Also, I use dessicated coconut (I buy it online) and it makes a WONDERFUL improvement - none of that "chew chew chew" feeling with the supermarket kind. Has a stronger coconut taste, and lends a firmness that makes this wonderful cake even better!

Joanie
6/27/2004

I've made this recipe twice now for company and have had only rave reviews! However, I always end up having to bake it for at 2 hours. ALso, I thought it was just a bit too sweet so the second time I made it I used a half cup less sugar and it tasted wonderful.

staci59
8/2/2004

This is a fabulous cake! I followed other reviewers' suggestions and it turned out wonderfully. I baked it as a birthday cake, and got tons of compliments. I doubled the amount of coconut extract, reduced the sugar to 2 cups, and pulsed the coconut in the food processor just briefly. I also used Egg Beaters equivalent to 4 of the eggs. Delicious!!