Description
This Coconut Cream Cheese Pound Cake is a moist and rich dessert combining the creamy tang of cream cheese with the tropical flavor of shredded coconut and coconut milk. Perfectly baked to golden perfection, this classic pound cake offers a tender crumb and a deliciously dense texture, making it an ideal treat for any occasion.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 1/4 cup coconut milk
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs
- 1/2 cup shredded coconut
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to ensure the cake does not stick.
- Cream the Butter and Cream Cheese: In a large bowl, beat together the softened butter and cream cheese until the mixture is light and fluffy, creating a smooth base for the batter.
- Add Sugar and Beat: Gradually incorporate the sugar into the butter and cream cheese mixture, continuing to beat until the texture is creamy and well combined.
- Add the Eggs: Add the eggs one at a time, mixing thoroughly after each addition to ensure a smooth and homogeneous batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Wet and Dry Ingredients: Alternately add the dry ingredients and coconut milk to the wet mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing and toughening the cake.
- Add Flavor: Stir in the vanilla extract and shredded coconut to infuse the batter with flavor and texture.
- Bake: Pour the batter into the prepared loaf pan, smoothing the top, and bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure butter and cream cheese are softened to room temperature for easier mixing and smoother batter.
- Do not overmix the batter after combining the wet and dry ingredients to keep the cake tender.
- Check the cake at 60 minutes; if the toothpick isn’t clean, continue baking, checking every 5 minutes.
- For extra flavor, you can toast the shredded coconut before adding it to the batter.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
