Coconut Cream Pound Cake

Name: Coconut Cream Pound Cake
Prep time: 15 min
Cook time: 80 min
Yield: 16
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

⏱️ Ready in 1h 35m 🥄 Prep 15 min 🔥 Cook 1h 20m 👥 16 servings 👁️ 9 views

A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers.

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🔗 Recipe adapted from AllRecipes

#Cake #Dessert

📊 At a Glance

Prep 15 min

Cook 1h 20m

Serves 16

Difficulty Medium

🛒 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

Nutrition Facts

Servings per recipe 16

Serving size 1 serving

Amount per serving

Calories 451

% Daily Value*

Total Fat 21.1g 27%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 192mg 8%

Total Carbohydrate 60.7g 22%

Dietary Fiber 1.5g 5%

Total Sugars 41.1g

Protein 6.2g 12%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.