Coconut Cream Cheese Pound Cake

Craving a slice of heaven on a plate? Look no further than this Coconut Cream Cheese Pound Cake recipe. Combining the richness of cream cheese, the tropical essence of coconut, and the delicate hint of almond, this cake promises to elevate your dessert game to new heights. Perfect for gatherings, celebrations, or simply indulging in a moment of sweet bliss, this recipe is a must-try for any baking enthusiast. Let’s dive into the delightful journey of creating this masterpiece.

 

 

Ingredients:

  • 1 cup butter, at room temperature (salted or unsalted)
  • ½ cup solid vegetable shortening
  • 3 cups granulated sugar
  • 3 cups all-purpose flour, sifted and measured correctly
  • 1 package (8 ounces) cream cheese (low-fat or fat-free not recommended)
  • 1 tablespoon coconut extract (recommended brand)
  • 1 teaspoon almond extract
  • 6 extra-large eggs or 7 large eggs
  • 1 cup sweetened flaked coconut, pulsed 4 to 5 times in a food processor

Instructions:

  1. Preheat your oven to 325°F and prepare a (10-inch, 12 cup) bundt or tube pan by greasing it with solid vegetable shortening and sprinkling it with sugar or flour. Alternatively, you can use Wilton Cake Release for convenience.
  2. In the bowl of your stand mixer, beat together the butter, shortening, and sugar until creamy and well combined. Scrape down the sides of the bowl as needed to ensure thorough mixing.
  3. Add the cream cheese to the mixture and continue beating until fluffy and smooth. Again, scrape down the sides of the bowl to incorporate all ingredients evenly.
  4. Gradually add the eggs to the mixture, alternating with the flour, beginning and ending with flour. This step ensures a smooth and well-incorporated batter. Remember to scrape down the sides of the bowl to ensure even mixing.
  5. Blend in the coconut and almond extracts, infusing the batter with delightful tropical and nutty flavors.
  6. Gently stir in the sweetened flaked coconut, distributing it evenly throughout the batter.
  7. Pour the batter into the prepared baking pan, spreading it out evenly.
  8. Place the pan on a baking sheet to catch any potential drips, and bake in the preheated oven for 85 to 90 minutes, or until a wooden pick or skewer inserted into the thickest part of the cake comes out clean or with dry crumbs.
  9. Once baked, allow the cake to cool in the pan on a wire rack for 20 minutes before inverting it onto a serving tray.
  10. Frost the cake if desired, and get ready to indulge in a slice of pure delight.

Serving and Storage Tips

Serving Tips:

  1. Serve slices of Coconut Cream Cheese Pound Cake on elegant dessert plates for a stunning presentation.
  2. Accompany each slice with a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream for an indulgent treat.
  3. Garnish the cake with toasted coconut flakes or a sprinkle of powdered sugar for added visual appeal.
  4. Pair slices of this cake with a cup of freshly brewed coffee or a refreshing tropical fruit salad for a delightful flavor contrast.
  5. For special occasions, consider decorating the cake with edible flowers or fresh berries for a touch of sophistication.

Storage Tips:

  1. Store any leftover Coconut Cream Cheese Pound Cake in an airtight container at room temperature for up to 2 days.
  2. To extend the shelf life, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to 1 week.
  3. For longer-term storage, tightly wrap individual slices of cake in plastic wrap and aluminum foil, then freeze them for up to 3 months.
  4. When ready to enjoy frozen slices, thaw them in the refrigerator overnight or at room temperature for a few hours before serving.
  5. To refresh the cake’s texture and flavor before serving, gently warm slices in the microwave for a few seconds or in a low-temperature oven for a few minutes.

 

Variations:

  1. Citrus Twist: Add a burst of citrus flavor by incorporating 1 tablespoon of freshly grated lemon or orange zest into the batter. This variation adds a refreshing twist to the tropical coconut and cream cheese combination.
  2. Nutty Delight: Enhance the cake’s texture and flavor by folding in 1 cup of chopped toasted nuts, such as pecans or macadamia nuts, along with the coconut. The addition of nuts adds a delightful crunch and nutty richness to every bite.
  3. Chocolate Indulgence: For chocolate lovers, stir in 1 cup of mini chocolate chips or chopped dark chocolate into the batter along with the coconut. The combination of chocolate and coconut creates a decadent flavor profile that’s hard to resist.
  4. Fruity Fusion: Create a tropical paradise by adding 1 cup of diced pineapple or mango to the batter along with the coconut. These juicy fruits add bursts of sweetness and a tropical flair to the cake, perfect for summer gatherings or luau-themed parties.
  5. Spiced Sensation: Infuse the cake with warm spices by adding 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg to the batter. This variation adds depth and complexity to the flavor profile, making it ideal for cozy autumn evenings or holiday celebrations.
  6. Glazed Elegance: Take your Coconut Cream Cheese Pound Cake to the next level by drizzling it with a simple glaze made from powdered sugar and coconut milk. The glaze adds a touch of sweetness and an extra layer of flavor, transforming the cake into an elegant dessert fit for any occasion.
  7. Layered Delight: Turn this pound cake into a layered masterpiece by slicing it horizontally and filling the layers with whipped coconut cream or a tangy lemon curd. Top the cake with additional shredded coconut and toasted almonds for a stunning presentation.
  8. Dairy-Free Option: For those with dietary restrictions, substitute the cream cheese with dairy-free cream cheese alternative and the butter with vegan butter or coconut oil. This modification allows everyone to enjoy the luscious texture and tropical flavor of this delectable cake.

FAQs:

  1. Can I use low-fat or fat-free cream cheese for this recipe? While it’s not recommended, you can use low-fat or fat-free cream cheese, but keep in mind that it may affect the texture and richness of the cake.
  2. Can I substitute coconut extract with another flavor? Yes, you can experiment with different extracts such as vanilla, lemon, or almond, but note that it will alter the flavor profile of the cake.
  3. What if I don’t have a bundt or tube pan? You can use two standard loaf pans or a rectangular cake pan, adjusting the baking time accordingly.
  4. Can I omit the almond extract? Yes, you can omit the almond extract if you prefer or if you have allergies, but it adds a subtle depth of flavor to the cake.
  5. How do I know when the cake is done baking? Insert a wooden pick or skewer into the thickest part of the cake; it should come out clean or with dry crumbs when the cake is done.
  6. Can I use unsweetened flaked coconut? Yes, you can use unsweetened flaked coconut if you prefer a less sweet cake, but adjust the sugar accordingly to balance the sweetness.
  7. Can I make this cake ahead of time? Yes, you can bake the cake ahead of time and store it in an airtight container at room temperature or in the refrigerator until ready to serve.
  8. How should I store leftovers? Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
  9. Can I freeze the cake? Yes, you can freeze the cake by tightly wrapping it in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.
  10. Can I use coconut oil instead of vegetable shortening? Yes, you can use melted coconut oil as a substitute for vegetable shortening, but it may alter the texture slightly.

 

With its irresistible combination of creamy texture, tropical coconut flavor, and delicate almond undertones, this Coconut Cream Cheese Pound Cake is sure to become a favorite among your family and friends. Whether enjoyed on its own or dressed up with a dollop of whipped cream or a drizzle of chocolate sauce, this cake is a true celebration of flavor. So, roll up your sleeves, preheat your oven, and get ready to bake your way to dessert perfection with this delightful recipe.
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Coconut Cream Cheese Pound Cake


  • Author: Lusine Svetlana

Description

Craving a slice of heaven on a plate? Look no further than this Coconut Cream Cheese Pound Cake recipe. Combining the richness of cream cheese, the tropical essence of coconut, and the delicate hint of almond, this cake promises to elevate your dessert game to new heights. Perfect for gatherings, celebrations, or simply indulging in a moment of sweet bliss, this recipe is a must-try for any baking enthusiast. Let’s dive into the delightful journey of creating this masterpiece.


Ingredients

  • 1 cup butter, at room temperature (salted or unsalted)
  • ½ cup solid vegetable shortening
  • 3 cups granulated sugar
  • 3 cups all-purpose flour, sifted and measured correctly
  • 1 package (8 ounces) cream cheese (low-fat or fat-free not recommended)
  • 1 tablespoon coconut extract (recommended brand)
  • 1 teaspoon almond extract
  • 6 extra-large eggs or 7 large eggs
  • 1 cup sweetened flaked coconut, pulsed 4 to 5 times in a food processor

Instructions

  1. Preheat your oven to 325°F and prepare a (10-inch, 12 cup) bundt or tube pan by greasing it with solid vegetable shortening and sprinkling it with sugar or flour. Alternatively, you can use Wilton Cake Release for convenience.
  2. In the bowl of your stand mixer, beat together the butter, shortening, and sugar until creamy and well combined. Scrape down the sides of the bowl as needed to ensure thorough mixing.
  3. Add the cream cheese to the mixture and continue beating until fluffy and smooth. Again, scrape down the sides of the bowl to incorporate all ingredients evenly.
  4. Gradually add the eggs to the mixture, alternating with the flour, beginning and ending with flour. This step ensures a smooth and well-incorporated batter. Remember to scrape down the sides of the bowl to ensure even mixing.
  5. Blend in the coconut and almond extracts, infusing the batter with delightful tropical and nutty flavors.
  6. Gently stir in the sweetened flaked coconut, distributing it evenly throughout the batter.
  7. Pour the batter into the prepared baking pan, spreading it out evenly.
  8. Place the pan on a baking sheet to catch any potential drips, and bake in the preheated oven for 85 to 90 minutes, or until a wooden pick or skewer inserted into the thickest part of the cake comes out clean or with dry crumbs.
  9. Once baked, allow the cake to cool in the pan on a wire rack for 20 minutes before inverting it onto a serving tray.
  10. Frost the cake if desired, and get ready to indulge in a slice of pure delight.

Notes

Serving Tips:

  1. Serve slices of Coconut Cream Cheese Pound Cake on elegant dessert plates for a stunning presentation.
  2. Accompany each slice with a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream for an indulgent treat.
  3. Garnish the cake with toasted coconut flakes or a sprinkle of powdered sugar for added visual appeal.
  4. Pair slices of this cake with a cup of freshly brewed coffee or a refreshing tropical fruit salad for a delightful flavor contrast.
  5. For special occasions, consider decorating the cake with edible flowers or fresh berries for a touch of sophistication.

Storage Tips:

 

  1. Store any leftover Coconut Cream Cheese Pound Cake in an airtight container at room temperature for up to 2 days.
  2. To extend the shelf life, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to 1 week.
  3. For longer-term storage, tightly wrap individual slices of cake in plastic wrap and aluminum foil, then freeze them for up to 3 months.
  4. When ready to enjoy frozen slices, thaw them in the refrigerator overnight or at room temperature for a few hours before serving.
  5. To refresh the cake’s texture and flavor before serving, gently warm slices in the microwave for a few seconds or in a low-temperature oven for a few minutes.