This stunning Coconut Cream Cheese Pound Cake is gorgeous and delicious, and will win over even people like me that are not big coconut fans.
This cake works for me because the cream cheese creates a rich, tender crumb, and the coconut adds a lovely chewiness to it all.
The cake ends up being chewy, but not too chewy; sweet, but not cloyingly. Really, that makes this great as a breakfast, brunch, or dessert cake.
I highly recommend reserving some coconut to sprinkle on top, too. It adds a certain oomph.
Serve this as cake alone, or like with any pound cake, it would be lovely alongside fresh fruit.
Modified from Cookies and Cups.
Bready or Not: Coconut Cream Cheese Pound Cake
This easy-to-make bundt cake creates a gorgeous and delicious cake that is perfect for breakfast, brunch, or dessert.
Ingredients
Cake
- 1 cup unsalted butter 2 sticks, room temperature
- 8 ounces cream cheese 1 box, room temperature
- 3 cups white sugar
- 6 eggs room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 2 cups shredded flaked coconut
Glaze
- 2 cups confectioners' sugar
- 2-3 Tablespoons milk
- extra shredded coconut
Instructions
- Preheat oven at 325-degrees. Coat a 10-cup bundt pan with nonstick spray or butter.
- In a large bowl, beat butter and cream cheese together until smooth. Add sugar and mix until light and fluffy.
- Add eggs one at a time, followed by the vanilla extract, salt, and baking powder. Gradually mix in the flour until just combined, then fold in the coconut.
- Pour batter into pan and distribute evenly. Bake for 75 to 80 minutes, until it passes the toothpick test.
- Cool pan for 20 minutes, then invert the cake onto a wire rack to completely cool. Move to a plate or cake platter.
- To make the glaze, stir together the confectioners' sugar and milk to form a smooth yet thick consistency. Pour or spoon glaze over the top, then sprinkle with additional coconut.
- OM NOM NOM!
