READY IN ABOUT 1¾ hrs

Coconut Cream Pound Cake

Read Reviews (189)

"A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers." — 19CONNIE61

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.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr 20 mins
READY IN 1 hr 35 mins

Footnotes

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.

Reviews More Reviews

Most Helpful Positive Review

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!

—Allegra901

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Most Helpful Critical Review

Aug 04, 2009

A lot of reviewers said was a tad dry, and I agree.

—chibi chef

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213 Ratings

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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.

—Joanie

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Aug 02, 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!!

—STACIS

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May 11, 2011

OMG! This pound cake is awesome! If you love coconut this cake is for you. I followed the recipe exactly and used my Kitchen Aid stand mixer to beat everything so it was nice and fluffy. I also let everything get to room temperature before mixing. It baked up beautifully in exactly 1 hour and 20 minutes and the smell in the house was nothing less than heavenly. Make no mistake, this cake is rich and dense so it's not something you'd make on a regular basis but it definitely fits the bill for special occasions. I served it with fresh strawberries, whipped cream and toasted coconut - YUM!

—Jillian

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Mar 06, 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!

—Jennifer

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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!

—LIZANNEG

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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.

—ALTAROSE

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Nutrition

Calories
451 kcal
23%

Carbohydrates
60.7 g
20%

Cholesterol
125 mg
42%

Fat
21.1 g
32%

Fiber
1.5 g
6%

Protein
6.2 g
12%

Sodium
191 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Coconut Cream Pound Cake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 451
Calories from Fat: 190

% Daily Value *
Total Fat 21.1g 32 %
Saturated Fat 13.4g 67 %
Cholesterol 125mg 42 %
Sodium 191mg 8 %
Potassium 105mg 3 %
Total Carbohydrates 60.7g 20 %
Dietary Fiber 1.5g 6 %
Protein 6.2g 12 %
** Sugars 41.1g
Vitamin A 13 %
Vitamin C 0 %
Calcium 5 %
Iron 18 %
** Thiamin 20 %
Niacin 21 %
Vitamin B6 3 %
Magnesium 5 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.