Coconut Cream Pound Cake recipe

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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
½ teaspoon baking powder
2 cups flaked coconut

Nutrition Info

450.7 calories
carbohydrate: 60.7 g
cholesterol: 115.7 mg
fat: 21.1 g
fiber: 1.5 g
protein: 6.2 g
saturatedFat: 13.4 g
servingSize: -
sodium: 191.5 mg
sugar: 41.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.

  2. 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.

  3. 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.

Recipe Yield

1 - 10 inch tube pan

Recipe Note

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

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