Description
A rich and moist Coconut Cream Cheese Pound Cake featuring a creamy blend of butter and cream cheese, enhanced with shredded coconut and coconut milk for a tropical twist. Perfect for dessert or a special occasion treat.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 1/4 cup coconut milk
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs
- 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 to prepare it for baking.
- Cream the Butter and Cream Cheese: In a large bowl, cream together the softened butter and cream cheese until the mixture becomes light and fluffy, forming the base of the cake.
- Add Sugar and Beat: Gradually add the sugar to the creamed mixture and beat until the texture is smooth and creamy, incorporating air for lightness.
- Add the Eggs: Add the eggs one at a time, mixing well after each addition to ensure the batter is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, mixing gently until just combined to prevent overmixing.
- Add Flavor: Stir in the vanilla extract and shredded coconut to incorporate flavor and texture throughout the batter.
- Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring it sets properly before serving.
Notes
- Ensure butter and cream cheese are softened for easier creaming and a smoother batter.
- A toothpick test is essential to check doneness and avoid under or overbaking.
- For extra coconut flavor, consider lightly toasting the shredded coconut before adding.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate to keep it fresh longer.
