Coconut Cream Cheese Pound Cake
The ultimate comfort dessert, Coconut Cream Cheese Pound Cake offers a rich and creamy flavor that melts in your mouth. Perfect for any occasion, this easy cake is sure to impress! Make it tonight for a sweet treat that everyone will love.
Equipment
- Kitchen-Aid Mixer
- Tube Cake Pan
Ingredients
- ½ cup Butter room temperature
- ½ cup Crisco shortening room temperature
- 1 8-oz package Cream cheese room temperature
- 3 cups Sugar
- 6 large Eggs
- 1 tsp Coconut flavoring
- 1 tsp Vanilla extract
- 3 cups All-purpose flour
- ¼ tsp Baking soda
- ¼ tsp Salt
- 1 7-oz package Sweetened coconut flakes
Instructions
- Preheat oven to 325ºF. Grease and flour a 10-inch tube pan. Set aside.
- In the bowl of an electric mixer, beat together butter, Crisco shortening, and cream cheese.
- Gradually add sugar, mixing until fluffy, about 5 minutes.
- Add eggs, one at a time, beating just until yolk disappears. Add coconut flavoring and vanilla extract.
- Combine flour, baking soda, and salt. Gradually add flour mixture to batter, mixing just until blended.
- Stir in coconut flakes. Pour batter into prepared pan.
- Bake for 1½ hours. Remove from oven and cool in pan for 15 minutes before removing from pan.
Notes
- Tip 1: One cup of flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container.
- Tip 2: Use Bakers Joy or Pam Baking Spray to grease and flour the tube pan.
- Tip 3: Yes, you can make the cake ahead of time and store it in an airtight container for 3 to 4 days.
- Tip 4: Yes, you can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil for up to 6 months.