There's something magical about a slice of rich coconut cake that transports you straight to a tropical paradise. This coconut cream cheese pound cake is the ultimate fresh dessert recipe—dense, moist, and bursting with sweet coconut flavor. The cream cheese adds a tangy richness that balances the sweetness, making every bite absolutely irresistible. Whether you're planning an easy dessert with coconut for a spring gathering or a showstopper for an Easter dessert table, this cake delivers. And let’s be honest, Sunday dessert ideas don’t get much better than this—a slice of this dense coconut cake with a cup of coffee is pure bliss.
What sets this rich coconut cake apart is the combination of cream cheese and both coconut and almond extracts. The almond enhances the coconut flavor without overpowering it. Using sweet cream of coconut recipes can be tricky, but this recipe uses simple ingredients you probably have on hand. The creative pound cake recipes often call for heavy cream, but this one stays true to its pound cake roots with butter and shortening for that tender crumb. If you’re looking for dessert coconut inspiration that’s both classic and indulgent, this is it. Perfect for recipes using coconut cream? No—but you’ll be surprised how easy it is to get that intense coconut flavor from extracts and flaked coconut.
The Best Coconut Cream Cheese Pound Cake: Rich, Moist & Tropical
- Preheat your oven to 325°F. Prepare a 10-inch bundt pan (12-cup capacity) by greasing it with solid shortening and dusting with sugar; you can also use Wilton Cake Release for easy removal.
- In the bowl of a stand mixer, cream together the butter, shortening, and sugar until light and fluffy. Stop to scrape down the sides as needed.
- Add the cream cheese to the mixture and continue beating until well incorporated and fluffy. Scrape the bowl again.
- Alternately add the flour and eggs, starting and ending with the flour. Mix on low speed just until combined, scraping the bowl occasionally.
- Stir in the coconut extract and almond extract until evenly distributed.
- Fold in the pulsed shredded coconut by hand using a rubber spatula.
- Pour the batter into the prepared pan and spread it evenly. Place the pan on a baking sheet to catch any drips.
- Bake for 85 to 90 minutes, or until a wooden skewer inserted into the center comes out with just a few dry crumbs or clean.
- Allow the cake to cool in the pan on a wire rack for 20 minutes. Then carefully invert it onto a serving plate to cool completely.
- Frost if desired (see notes for ideas) or serve plain. Enjoy!
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