Coconut Cream Cheese Pound Cake
This rich Coconut Cream Cheese Pound Cake is so moist and flavorful!
Servings: 15
Ingredients
- 1¼ Cups unsalted butter, room temperature (This is 2 ½ sticks butter, or 284g)
- 8 oz block cream cheese, room temperature (this is one block or package) Full fat cream cheese.
- 3 cups (600g) sugar
- 5 large eggs, room temperature (place in a bowl of warm water for 5 minutes to speed up the process).
- 3 cups (342 g) cake flour (Not self rising. We use Swan's Down, bleached)
- ½ teaspoon (2g) baking powder
- ½ teaspoon (3g) salt
- ¾ cup Buttermilk (We used whole buttermilk- See Notes for Substitute)
- 1 teaspoon vanilla extract (4g)
- 2 teaspoons coconut extract (8g)
- 1 ½ cup sweetened coconut (We used Baker's Angel Flake Coconut)
Coconut Glaze
- 2 cups confectioners sugar measure then sift
- 3 tablespoons milk add additional as needed in small increments
- pinch of salt
- 1 teaspoon coconut extract
Instructions
- Grease and flour a bundt cake pan or tube pan.
- Preheat the oven to 325℉
- In a separate bowl, whisk the cake flour, baking powder, and salt to combine, set aside for later.
- Using an electric mixer (paddle attachment if using a stand mixer), mix the softened butter and cream cheese on medium speed until smooth.
- Next, gradually add the sugar and beat until light and fluffy for 3-4 minutes.
- Add the eggs to the mixing bowl one at a time, blending after each until the yolk is incorporated.
- Add the coconut and vanilla extracts to the buttermilk.
- With the mixer on low speed, add the flour mixture alternately with the buttermilk to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. I do three additions of dry ingredients, alternating with two additions of wet. Mix just until combined-- careful not to overmix.
- Gently stir in the coconut.
- Scoop batter into prepared bundt pan.
- Bake at 325 degrees for 1 hour and 10 minutes or until a toothpick comes out clean. *Baking times may vary, peek in as the end time approaches and adjust the time as needed.
- This makes approximately 9.5 cups of batter.
- Allow to cool in the pan for 10 minutes before turning out.
Coconut Glaze
- Combine ingredients, stirring until smooth. If it is too thick, add more. milk in small increments. If too thin, add additional confectioners sugar. Cover the bowl with plastic wrap until ready to use.
Decorating the Cake
- Once the cake has cooled, you can spoon the glaze over the cake, or for more control, you can spoon it into a disposable piping bag with the tip snipped away.
Storage
- Store at room temperature, preferably in an airtight container or under a cake dome.
Notes
Buttermilk Substitute: No buttermilk? Stir 1 ½ teaspoons of lemon juice or white vinegar into ¾ cup of milk.
Freezing: This cake freezes perfectly! If you'd like to bake in advance and freeze for later, you can wrap the cake in plastic wrap followed by foil, and keep in the freezer for up to three months.
To thaw, we prefer to move it (still wrapped) from the freezer to the refrigerator the day before we need it. The next morning, move to the kitchen counter and bring to room temperature.
*Cake slices can be wrapped and frozen individually as well!