Description
This rich and moist Coconut Cream Cheese Pound Cake combines the buttery texture of traditional pound cake with the tropical flavor of coconut. Enhanced with cream cheese and coconut milk, this cake is perfect for dessert or an indulgent snack, boasting a tender crumb and subtle coconut aroma.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1/4 cup coconut milk
- 1 tsp vanilla extract
- 5 large eggs
Dry Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 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 ensure the cake doesn’t stick and bakes evenly.
- Cream the Butter and Cream Cheese: In a large bowl, beat together the softened butter and cream cheese until the mixture is light and fluffy, which creates a smooth base for the cake batter.
- Add Sugar and Beat: Gradually add the sugar into the butter and cream cheese mixture and continue beating until the mixture turns smooth and creamy, incorporating air for a tender crumb.
- Add the Eggs: Add the eggs one at a time, mixing thoroughly after each addition to ensure the batter is smooth and well-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 agent and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, and mix gently just until combined to avoid overworking the batter.
- Add Flavor: Stir in the vanilla extract and shredded coconut, folding them into the batter to incorporate flavor and texture throughout.
- Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool: Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely, ensuring the cake sets and slices cleanly.
Notes
- Make sure butter and cream cheese are softened to room temperature for easier creaming and a smoother batter.
- Do not overmix the batter once dry ingredients are added to keep the cake tender.
- You can substitute shredded fresh coconut or toasted coconut flakes for extra flavor and texture.
- Store the cake wrapped loosely in plastic wrap at room temperature for up to 3 days or refrigerate for longer storage.
- To enhance the coconut aroma, consider adding a splash of coconut extract along with the vanilla.
