Medium Caribbean Dessert

Coconut Cream Pound Cake

Name: Coconut Cream Pound Cake
Prep time: 15 min
Cook time: 21 min
Total time: 36 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 cup butter , softened; 1 package cream cheese , 8 ounce; 3 cups white sugar; 6 eggs; 1 teaspoon coconut extract; 3 cups all-purpose flour; 0.5 teaspoons baking powder; 2 cups flaked coconut

Total Time

36 min

15m prep · 21m cook

Servings

4 people

Rating

—

Difficulty

Medium

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This moist coconut pound cake is a real crowd-pleaser. I use this recipe for making wedding cake layers.

Ingredients

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

Instructions

1

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
2

Beat butter and cream cheese together in a large bowl with an electric mixer until blended; add sugar and beat until light and fluffy. Blend in eggs one at a time, then stir in coconut extract. Mix in flour and baking powder until just moistened; stir in flaked coconut. Spoon batter into the prepared pan.
3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes. Allow the cake to cool in the pan for 10 minutes; run a table knife around the edges to loosen, then invert carefully onto a serving plate or cooling rack. Let cool completely.