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Coconut Cream Pound Cake
SUBMITTED BY:
19CONNIE61
PHOTO BY:
Patty
"A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers."
RECIPE RATING:
Read Reviews
(91)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
1 Hr 20 Min
READY IN
1 Hr 35 Min
Original recipe yield 1 - 10 inch tube pan
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 cups white sugar
6 eggs
1 teaspoon coconut extract
3 cups all-purpose flour
1/2 teaspoon baking powder
2 cups flaked coconut
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DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.
FOOTNOTE
This cake recipe also does well baked in layers. Will make three 8 inch layers, or one 10 inch layer and one 6 inch layer. Reduce baking time if making as a layer cake, but keep the temperature the same. Test for doneness as indicated in recipe.
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REVIEWS
Reviewed on Feb. 23, 2008 by
Allegra901
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Allegra901
Feb. 23, 2008
This cake is truly excellent. Be sure to beat the sugar/butter for about 7 minutes to ensure enough air is incorporated. Also, I use dessicated coconut (I buy it online) and it makes a WONDERFUL improvement - none of that "chew chew chew" feeling with the supermarket kind. Has a stronger coconut taste, and lends a firmness that makes this wonderful cake even better!
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10 users found this review helpful
This cake is truly excellent. Be sure to beat the sugar/butter for about 7 minutes to ensure...
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Reviewed on Aug. 2, 2004 by
STACIS
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STACIS
Aug. 2, 2004
This is a fabulous cake! I followed other reviewers' suggestions and it turned out wonderfully. I baked it as a birthday cake, and got tons of compliments. I doubled the amount of coconut extract, reduced the sugar to 2 cups, and pulsed the coconut in the food processor just briefly. I also used Egg Beaters equivalent to 4 of the eggs. Delicious!!
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6 users found this review helpful
This is a fabulous cake! I followed other reviewers' suggestions and it turned out...
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Reviewed on Jun. 27, 2004 by
Joanie
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Joanie
Jun. 27, 2004
I've made this recipe twice now for company and have had only rave reviews! However, I always end up having to bake it for at 2 hours. ALso, I thought it was just a bit too sweet so the second time I made it I used a half cup less sugar and it tasted wonderful.
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6 users found this review helpful
I've made this recipe twice now for company and have had only rave reviews! However, I always...
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Reviewed on Feb. 22, 2006 by
ALTAROSE
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ALTAROSE
Feb. 22, 2006
This was so easy to make and turned out wonderfully. I used a bundt pan and ended up baking it 10 minutes longer than the recipe says. This is an excellent cake to make for a picnic and is delicious served with fruit.
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5 users found this review helpful
This was so easy to make and turned out wonderfully. I used a bundt pan and ended up baking...
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Reviewed on Mar. 6, 2008 by
Jennifer
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Jennifer
Mar. 6, 2008
Great recipe. Just the right amount of coconut flavor. Very moist and great texture. The key is to use real butter and to cream the butter, cream cheese, and sugar until they are truly light and fluffy. I halved the recipe and baked in a loaf pan for 1 hr, 20 mins. Came out great!
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4 users found this review helpful
Great recipe. Just the right amount of coconut flavor. Very moist and great texture. The key...
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Reviewed on Jun. 20, 2004 by LIZANNEG
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LIZANNEG
Jun. 20, 2004
I am a die hard coconut fan and this is the most amazing cake i've ever made! My mom and i couldn't wait for it to leave the oven and i was told that i could no longer make that cake in the house....because we'd eat it all!! It has even now been added to the dessert menu at my restaurant as a strawberry shortcake and before the words are even out of my mouth the cake is gone. thank you so much for sharing this recipe!
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4 users found this review helpful
I am a die hard coconut fan and this is the most amazing cake i've ever made! My mom and i...
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Reviewed on Feb. 10, 2008 by chefdad
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chefdad
Feb. 10, 2008
My family all enjoyed this cake.Could have been a little on the sweet side but the texture was great,moist and dense.I also found that it took 15 mins extra to complete and the top was a little crusty.I will certainly make this cake again.
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3 users found this review helpful
My family all enjoyed this cake.Could have been a little on the sweet side but the texture was...
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Reviewed on Jul. 29, 2004 by LEVITICUS
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LEVITICUS
Jul. 29, 2004
This cake is delightful!! I read that others had to cook the cake a bit longer than the recipe called for, but I arrived home late. If you just intend to serve it at home or if you are covering the cake with strawberries and cream and presentation isn't as important you might do as I did. I baked it in a 9 x 13 inch pan and it was done in less than an hour. While it cooked I prepared supper and then used the pre-heated oven to cook my dinner. I made the recipe just as given except I did add more coconut extract. To be honest, as much as I LOVE the flavor of coconut, I wish I had not because I served mine with strawberries and cream and the coconut taste was a little strong. Perhaps alone or with just whipping cream the extra flavor would be more appealing. Thank you for this recipe it is really tasty!!
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3 users found this review helpful
This cake is delightful!! I read that others had to cook the cake a bit longer than the...
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