Coconut Cream Pound Cake

189 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

Ingredients

1 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 cups white sugar
6 eggs
1 teaspoon coconut extract
3 cups all-purpose flour
1/2 teaspoon baking powder
2 cups flaked coconut

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Metric US

Original recipe yields 1 - 10 inch tube pan

Directions

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.

Nutrition

Amount Per Serving (16 total)

Calories
451 cal
23%

Fat
21.1 g
32%

Carbs
60.7 g
20%

Based on a 2,000 calorie diet

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Reviews (189)

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109

Allegra901

Feb. 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 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!"

Joanie

Jun. 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 ..." See moreI made it I used a half cup less sugar and it tasted wonderful."

STACIS

Aug. 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, ..." 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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