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

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.
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.
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.
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.
Blend in the coconut and almond extracts, infusing the batter with delightful tropical and nutty flavors.
Gently stir in the sweetened flaked coconut, distributing it evenly throughout the batter.
Pour the batter into the prepared baking pan, spreading it out evenly.
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.
Once baked, allow the cake to cool in the pan on a wire rack for 20 minutes before inverting it onto a serving tray.
Frost the cake if desired, and get ready to indulge in a slice of pure delight.

Notes

Serving Tips:

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

Storage Tips:

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