Coconut Cream Pound Cake Recipe

Coconut Cream Pound Cake Recipes

  • PREP 15 mins
  • COOK 1 hr 20 mins
  • READY IN 1 hr 35 mins 


Original recipe makes 1 - 10 inch tube pan
  •  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
  •  1/2 teaspoon baking powder
  •  2 cups flaked coconut

  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.

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