Name: Coconut Cream Cheese Pound Cake – Classic Coconut Pound Cakes
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Ingredients: 1 cup (227 g) unsalted butter, softened (salted works too); ½ cup (115 g) solid vegetable shortening (e.g., Crisco); 3 cups (600 g) granulated sugar; 3 cups (360 g) all‑purpose flour, spooned and leveled; 8 oz (227 g) block cream cheese, room temperature; 1 Tbsp coconut extract; 1 tsp almond extract; 6 extra‑large eggs (or 7 large eggs), room temperature; 1 cup sweetened coconut flakes, pulsed 4–5 times until finely chopped

Description

This rich Coconut Cream Cheese Pound Cake blends a tender, buttery crumb with tangy cream cheese and tropical coconut for a truly indulgent treat. Serve it dusted with powdered sugar, alongside a scoop of whipped cream and fresh berries.

Ingredients

Scale

1 cup (227 g) unsalted butter, softened (salted works too)
½ cup (115 g) solid vegetable shortening (e.g., Crisco)
3 cups (600 g) granulated sugar
3 cups (360 g) all‑purpose flour, spooned and leveled
8 oz (227 g) block cream cheese, room temperature
1 Tbsp coconut extract
1 tsp almond extract
6 extra‑large eggs (or 7 large eggs), room temperature
1 cup sweetened coconut flakes, pulsed 4–5 times until finely chopped

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Instructions

Prepare & Preheat
- Heat your oven to 325°F (165°C).
- Grease a 10″, 12‑cup Bundt or tube pan with shortening, then coat with granulated sugar (or flour). Alternatively, use a commercial cake release spray.
Cream the Fats & Sugar
- In the bowl of a stand mixer, beat together the butter, shortening, and sugar on medium speed until light and fluffy—about 3 minutes.
- Scrape down the sides of the bowl.
Incorporate Cream Cheese
- Add the softened cream cheese and continue mixing until fully blended and airy.
- Scrape the bowl again to ensure even mixing.
Add Eggs & Flour
- With the mixer on low, alternate adding eggs one at a time and flour, beginning and ending with flour.
- Pause to scrape the bowl between additions, ensuring a smooth batter.
Flavor & Texture Boost
- Mix in the coconut and almond extracts until fragrant.
- Gently fold in the chopped coconut flakes by hand.
Bake to Perfection
- Pour the batter into your prepared pan and place the pan on a baking sheet.
- Bake for 85–90 minutes, or until a wooden skewer inserted into the cake’s center comes out clean or with just dry crumbs.
Cool & Serve
- Allow the cake to cool in the pan on a wire rack for 20 minutes.
- Carefully invert onto a platter, dust with powdered sugar, and slice.
Optional Finishes
- Top each slice with whipped cream and fresh berries for an elegant presentation.

Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Category: Desserts

Nutrition

Calories: 462kcal
Sugar: 38g
Sodium: 139mg
Fat: 24g
Saturated Fat: 13g
Carbohydrates: 57g
Fiber: 1g
Protein: 6g
Cholesterol: 120mg