SEARCH
More 10 Photos

Coconut Cream Pound Cake Recipe

Recipe by: Connie Bridges Mallard

"A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook1 h 20 m
  • Ready In1 h 35 m
  • 1Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
  • 2In 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.
  • 3Bake 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.
Footnotes
  • Note
  • This cake recipe also does well baked in layers. Will make three 8 inch layers, or one 10 inch layer and one 6 inch layer. Reduce baking time if making as a layer cake, but keep the temperature the same. Test for doneness as indicated in recipe.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 16 servings
  • 451 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    451
    23%
  • Fat:
    21.1
    32%
  • Carbs:
    60.7
    20%
  • Protein:
    6.2
    12%
  • Cholesterol:
    116
    39%

Based on a 2,000 calorie diet

10 Photos in the recipe
view all photos
You maybe like