Coconut Cream Cheese Pound Cake: A Slice of Sunshine
When the weather turns crisp and the days get shorter, there’s something deeply comforting about filling your kitchen with the warm, sweet aroma of freshly baked cake. This Coconut Cream Cheese Pound Cake brings back memories of family gatherings on sunlit afternoons, where laughter danced in the air and every bite tasted like home. The creamy, rich texture and the nutty sweetness of shredded coconut make each slice a little indulgence, perfect for those cozy moments with loved ones. Whether you’re celebrating a special occasion or simply treating yourself, this is one of those recipes you’ll want to keep close at hand. Trust me, this is a recipe you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Creamy & Rich: The combination of cream cheese and butter creates a tender, velvety crumb that melts in your mouth.
- Easy to Make: This Coconut Cream Cheese Pound Cake uses straightforward ingredients, making it an ideal choice for even beginner bakers.
- Perfect for Any Occasion: Whether it’s a casual get-together or a fancy dinner, this cake is guaranteed to impress your guests.
- Cheerfully Coconutty: Shredded coconut adds a delightful texture and a hint of tropical flavor that brightens up even the coldest days.
- Make Ahead & Store: This cake holds its flavors beautifully over time, so you can make it ahead and enjoy it throughout the week.
Gather These Simple Ingredients
To whip up this cozy treat, you’ll need:
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 1/2 cup milk
Let’s Make It Together
- Preheat the oven to 350°F (175°C) and grease a bundt pan, allowing for easy cake release.
- In a large bowl, cream together the cream cheese and butter until smooth, watching for the mixture to become light and fluffy.
- Gradually add the sugar, beating well after each addition, teasing that sweetness from every grain.
- Add eggs one at a time, ensuring each is well blended before moving on, creating a rich batter.
- Stir in the vanilla extract, filling your kitchen with its warm, inviting scent.
- In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, allowing the batter to come together beautifully.
- Fold in the shredded coconut, envisioning those delightful little bits throughout each slice.
- Pour the batter into the prepared bundt pan, spreading it evenly for a gentle rise.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean, leaving your house smelling heavenly.
- Allow to cool before serving, letting the anticipation build for that first mouthwatering bite!
Delicious Variations to Try
- Chocolate Coconut Delight: Add 1/2 cup of cocoa powder to the dry ingredients for a rich, chocolatey twist.
- Tropical Fruit Medley: Toss in some chopped pineapple or mango for a fruity explosion of flavor.
- Lemon Zest Burst: Mix in the zest of one lemon for a bright, zesty contrast to the creamy cake.
- Nutty Coconut Crust: Top with toasted almonds or pecans before baking for an extra crunch that makes each bite special.
Chef Emma’s Helpful Tips
- Make Ahead: This cake can be made a day in advance, allowing the flavors to deepen. Just keep it covered at room temperature.
- Freezing: You can freeze leftovers! Wrap the cooled cake tightly in plastic wrap and place it in an airtight container. It will keep well for up to three months.
- Slicing: For perfectly even slices, warm your knife under hot water for a moment before cutting.
- Ingredient Swaps: Don’t have cream cheese? Try using Greek yogurt instead for a slightly tangy flavor!
What’s Inside – Nutrition Breakdown
Each serving (1/12 of the cake) contains approximately:
- Calories: 320
- Carbohydrates: 50g
- Sugar: 35g
- Fat: 13g
- Protein: 4g
- Sodium: 250mg
Frequently Asked Questions
- Can I make this ahead? Yes! It’s perfect to bake a day or two in advance, allowing flavors to enhance.
- Can I use different ingredients? Absolutely! Greek yogurt can substitute cream cheese, and almond milk can replace regular milk.
- How do I store leftovers? Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- How long does it last? This cake remains delicious for up to a week on the counter and can be frozen for up to three months.
Wrapping It Up
This Coconut Cream Cheese Pound Cake is not just a dessert; it’s a warm hug on a plate, a reminder of sunny days and joyful moments shared with family. It’s one of those recipes that brings comfort and happiness all year long. Save this Coconut Cream Cheese Pound Cake to your cozy treats board so it’s ready when you need a slice of sunshine in your life!
Coconut Cream Cheese Pound Cake
Ingredients
Cake Ingredients
- 1 cup cream cheese, softened Use full-fat cream cheese for best results.
- 1/2 cup unsalted butter, softened Make sure it's at room temperature.
- 2 cups granulated sugar
- 4 large eggs Room temperature eggs help with mixing.
- 1 teaspoon vanilla extract Use pure vanilla extract for better flavor.
- 2 cups all-purpose flour
- 1 teaspoon baking powder Ensure it is fresh for the best rise.
- 1/2 teaspoon salt Enhances flavor.
- 1 cup shredded coconut Preferably sweetened for a richer taste.
- 1/2 cup milk Can use whole or 2% milk.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, cream together the cream cheese and butter until smooth.
- Gradually add the sugar, beating well after each addition.
- Add eggs one at a time, ensuring each is well blended before moving on.
- Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Fold in the shredded coconut.
- Pour the batter into the prepared bundt pan and spread it evenly.
Baking
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
