Coconut Cream Cheese Pound Cake

Coconut Cream Cheese Pound Cake
is made with sweetened coconut folded into the batter and
topped with a powdered sugar glaze flavored with coconut.

Today we are transforming the classic pound cake recipe into pound cake form. Cream cheese was added to the batter for extra moisture and a softer texture.

This cake is topped with a delicious coconut-infused glaze and more coconut on top of the cake for decor and of course flavor!

So let's get into this recipe so I can show you how it's done!

 

Ingredients needed for the cake:

• 3 c of all-purpose flour- sifted
• 3 c of granulated sugar
• 1 ½ c of unsalted butter - room temperature
• ¼ c of whole milk- room temperature
• 4 large eggs- room temperature
• 8 oz of cream cheese
• ½ teaspoon of baking powder
• 2 tsps of coconut extract
• 1 teaspoon of almond extract
• ½ teaspoon of salt
• 1 c of sweetened shredded coconut

Ingredients needed for the glaze: 

• 2 c of powdered sugar
• 3 tbsps of whole milk
• 1 teaspoon of coconut extract

 Steps to make the cake:

Preheat your oven to 325 degrees. Using a hand or stand mixer, add the butter and sugar to the bowl and mix until light and fluffy (approximately 2-3 minutes).

Add the cream cheese to the bowl and mix until combined. Next, add the eggs one at a time, mixing well after each addition.

Then add the coconut and almond extract and mix. Add the milk and mix. Combine the flour, salt, and baking powder.

Once combined, add it to the batter. Lastly, fold the coconut into the batter.

Spray your bundt pan with non-stick spray and then pour the batter into your pan, smoothing the top of the batter. 

Bake the cake for approximately 75 minutes, or until a toothpick inserted into the center of the cake comes out clean.

 Steps to make the glaze:

Add the powdered sugar to a bowl. Add the coconut extract then slowly add the milk to the bowl while mixing the ingredients together.

Once combined, pour the glaze over your cooled cake. Allow the glaze to set, then serve and enjoy!

Frequently asked questions:

• How to store the cake?

Store the cake in plastic wrap or an airtight container in the refrigerator or counter for up to 5 days.

If you enjoy room-temperature cake, once you remove the cake from the refrigerator allow it to sit on the counter until it comes to room temperature.

If you are just enjoying a slice of the cake, I recommend that you just cut a slice of the cake and return the rest of the cake to the refrigerator.

• Can the cake be frozen?

I recommend freezing the cake for no more than three months for the best flavor.

Once you remove the cake from the freezer, allow it to thaw at room temperature before unwrapping it. The cake can be frozen with or without the frosting.

• Can I use another kind of milk for this recipe?

Buttermilk or coconut milk are other great options to use other than whole milk.

Gingerbread Pound Cake

Rum Pound Cake

Sour Cream Pound Cake

Cream Cheese Pound Cake

Mile High Pound Cake

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