Coconut Cream Cheese Pound Cake Recipes

COCONUT CREAM POUND CAKE

Coconut Cream Pound Cake image

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

Provided by Connie Bridges Mallard

Categories Desserts Cakes Wedding Cake Recipes

Time 1h35m

Yield 16

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 191.5 mg, Sugar 41.1 g

COCONUT CREAM CHEESE POUND CAKE

Coconut Cream Cheese Pound Cake image

Make and share this Coconut Cream Cheese Pound Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 2h

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup shortening
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 (6 ounce) package frozen coconut, thawed
1 teaspoon vanilla extract
1 teaspoon coconut flavoring

Steps:

Cream the butter, shortening, and cream cheese together in a bowl.
Gradually add sugar, beating well at medium speed.
Add eggs, one at a time, beating after each addition.
In another bowl, combine flour, soda, and salt.
Add to creamed mixture, stirring just until blended.
Stir in coconut and remaining ingredients.
Pour batter into a greased and floured 10-inch tube pan.
Bake in a 325° oven for 1 1/2 hours or until a picks tests clean.
Cool in pan for 10-15 minutes.
Turn out of pan and cool completely on a wire rack.

Nutrition Facts : Calories 665, Fat 30.7, SaturatedFat 14.4, Cholesterol 176.2, Sodium 264.9, Carbohydrate 89.5, Fiber 1, Sugar 60.4, Protein 9.5

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