Coconut Cream Pound Cake

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


Recipes · Desserts · Cakes · Wedding Cake Recipes


Prep Time: 15 mins
Cook Time: 1 hrs 20 mins
Total Time: 1 hrs 45 mins
Additional Time: 10 mins
Servings: 16
Yield: 1 10-inch tube cake

Ingredients

Ingredients List

  • 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

  • ½ teaspoon baking powder

  • 2 cups flaked coconut


Directions

  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.

Tips

This cake recipe also does well baked in layers. It 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.


Nutrition Facts (per serving)

Nutrition Facts
451 Calories
21g Fat
61g Carbs
6g Protein


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