Description
This Delicious Coconut Cream Cheese Pound Cake features a moist, dense texture enriched with cream cheese and a tropical hint of coconut flakes. Perfectly baked to a golden brown, this cake offers a rich vanilla flavor balanced by a subtle sweetness, ideal for dessert or afternoon tea.
Ingredients
Scale
Wet Ingredients
- 1 cup butter, softened
- 8 oz cream cheese, softened
- 2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut flakes
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease or line a standard loaf pan to ensure the cake does not stick and bakes evenly.
- Cream Butter, Cream Cheese, and Sugar: In a large bowl, use an electric mixer to cream together the softened butter, cream cheese, and sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing gently but thoroughly until fully combined without overmixing to maintain a tender crumb.
- Fold in Coconut Flakes: Gently fold the coconut flakes into the batter to distribute them evenly without deflating the mixture.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely to prevent sogginess.
- Serve: Once cooled, slice the cake and serve. Enjoy the moist, rich flavors with a cup of tea or coffee.
Notes
- Ensure butter and cream cheese are softened to room temperature for easier creaming and a smoother batter.
- Do not overmix once the flour is added to avoid a dense, tough cake.
- Use fresh coconut flakes for the best flavor or lightly toast them if you prefer a nutty aroma.
- Storing the cake in an airtight container will keep it fresh for up to 3 days at room temperature or up to a week refrigerated.
- This cake can be frozen wrapped tightly for up to 2 months; thaw before serving.
