Coconut Cream Pound Cake

This coconut pound cake is made extra moist with cream cheese and flavored with coconut extract and flaked coconut for a crowd-pleasing treat.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 35 mins
• Calories: 451 Calories

Ingredients

• 6 eggs
• 1 cup butter, softened
• 3 cups all-purpose flour
• 1 (8 ounce) package cream cheese, softened
• 2 cups flaked coconut
• 3 cups white sugar
• 1 teaspoon coconut extract
• 0.5 teaspoon baking powder

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.

Step 2

Beat butter and cream cheese together in a large bowl with an electric mixer until blended; add sugar and beat until light and fluffy. Blend in eggs one at a time, then stir in coconut extract. Mix in flour and baking powder until just moistened; stir in flaked coconut. Spoon batter into the prepared pan.

Step 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes. Allow the cake to cool in the pan for 10 minutes; run a table knife around the edges to loosen, then invert carefully onto a serving plate or cooling rack. Let cool completely.