Steps to Prepare Cream Cheese Pound Cake Recipe Easy

Coconut Cream Pound Cake

The easiest and best cream cheese pound cake you'll ever make.

Recipe Summary Coconut Cream Pound Cake

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

Ingredients | Cream Cheese Pound Cake Recipe Easy

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

½ teaspoon baking powder

2 cups flaked coconut

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.

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.

Info | Cream Cheese Pound Cake Recipe Easy

prep: 15 mins cook: 1 hr 20 mins total: 1 hr 35 mins Servings: 16 Yield: 1 - 10 inch tube pan

TAG : Coconut Cream Pound Cake

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