Description
This Coconut Cream Cheese Pound Cake is a rich and moist dessert featuring the creamy tang of cream cheese and the tropical flavor of shredded coconut. Perfectly baked to golden perfection, this pound cake makes an ideal treat for gatherings or an indulgent snack with tea or coffee.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups sugar
- 1/4 cup coconut milk
- 1 tsp vanilla extract
- 5 large eggs
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Add-ins
- 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 prepare for baking.
- Cream the Butter and Cream Cheese: In a large bowl, use a mixer to cream together the softened butter and cream cheese until the mixture is light and fluffy, which helps create a smooth cake texture.
- Add Sugar and Beat: Gradually add the sugar to the creamed mixture while continuing to beat until it becomes smooth and creamy to incorporate air for a lighter cake.
- Add the Eggs: Add the eggs one at a time, mixing well after each addition to ensure the batter is smooth and fully blended without curdling.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the coconut milk. Mix until just combined to avoid overmixing, which can toughen the cake.
- Add Flavor: Stir in the vanilla extract and shredded coconut gently to evenly distribute the flavors and texture throughout the batter.
- Bake: Pour the batter into the prepared loaf pan, smoothing the top, and bake for 60-70 minutes. Check doneness by inserting a toothpick into the center—it should come out clean when the cake is done.
- Cool: Allow the cake to cool in the pan for 10 minutes to set, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- For best results, ensure butter and cream cheese are fully softened to achieve a smooth, lump-free batter.
- If you don’t have coconut milk, regular whole milk can be substituted but coconut milk enhances the tropical flavor.
- Use fresh or unsweetened shredded coconut to avoid extra sweetness and moisture in the batter.
- Store the pound cake in an airtight container at room temperature for up to 3 days or refrigerate to keep it fresh longer.
- This cake freezes well; wrap tightly and freeze for up to one month. Thaw at room temperature before serving.
