Description
This Coconut Cream Cheese Pound Cake is a moist, rich, and flavorful dessert combining the creaminess of cream cheese with the tropical touch of shredded coconut and coconut milk. Perfectly dense yet tender, it’s ideal for any occasion or as a sweet treat alongside coffee or tea.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups sugar
- 1/4 cup coconut milk
- 1 tsp vanilla extract
- 5 large eggs
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Additional
- 1/2 cup shredded coconut
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Cream the Butter and Cream Cheese: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and cream cheese together until the mixture is light and fluffy.
- Add Sugar and Beat: Gradually add the sugar into the butter and cream cheese mixture, continuing to beat until the mixture is smooth and creamy.
- Add the Eggs: Add the eggs one at a time, beating well after each addition to ensure an even and smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Add Flavor: Stir in the vanilla extract and shredded coconut to evenly distribute the tropical flavors throughout the batter.
- Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool: Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. This helps the cake set and makes it easier to slice.
Notes
- Ensure all dairy ingredients are at room temperature for a smoother batter.
- Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
- Use full-fat cream cheese and coconut milk for richer flavor and texture.
- If desired, lightly toast the shredded coconut before mixing to enhance its flavor.
- Store the cake tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
