My Coconut Cream Cheese Pound Cake recipe takes all the perks from both coconut and cream cheese and gives you the perfect flavor, moistness, and texture in a cake.
- 1 cup (8oz/225g) butter (softened)
- 1 cup (8oz/225g) cream cheese (softened)
- 3 cups (24oz/675g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 6 large eggs (room temperature)
- 3 cups (15oz/426g) all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 ½ cups (4½oz/128g) unsweetened shredded coconut
- Powdered sugar (for serving)
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Preheat the oven to 325°F (165°C) and butter and flour a large, 12-cup bundt pan.
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With an electric mixer beat the butter, cream cheese, and sugar for 5 minutes, until light and fluffy.
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Add the coconut extract and vanilla extract, and then the eggs, one at a time, until fully incorporated.
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In a small bowl, whisk together the flour, salt, and baking soda and gradually stir into the butter mixture.
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Finally, fold in the coconut, and then spread evenly into your prepared pan.
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Bake for about 1 ½ hours, or until a wooden skewer inserted into the center comes out clean. This is a very large cake and does take some time to bake.
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Let cool for 15 minutes in the pan before inverting onto a wire rack to cool completely. Dust with powdered sugar before serving.
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Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.