Coconut Cream Pound Cake189 Reviews
- Prep: 15 min
- Cook: 1 hr 20 min
- Ready In: 1 hr 35 min
“A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers.” - by 19CONNIE61
Original recipe yields 1 - 10 inch tube pan
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
- 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.
- 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.
Amount Per Serving (16 total)
- 451 cal
- 21.1 g
- 60.7 g
Based on a 2,000 calorie diet
Reviews (189)Rate This Recipe
"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 imp..." See morerovement - 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!"
"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 ..." See moreI made it I used a half cup less sugar and it tasted wonderful."
"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, ..." See morereduced 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!!"
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