Coconut Cream Cheese Pound Cake – palashasardesa

Coconut Cream Cheese Pound Cake

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Introduction

Coconut Cream Cheese Pound Cake is a decadent dessert that combines creamy richness with tropical flair. This moist and flavorful cake is perfect for any occasion, whether you’re hosting a summer picnic, celebrating a family gathering, or simply craving a sweet treat. Its unique blend of cream cheese and coconut creates a delightful texture and taste that’s sure to impress.

Ingredients

  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2½ cups sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup shredded coconut

Directions

Prepare the Batter

  1. In a large mixing bowl, cream together butter, cream cheese, and sugar until light and fluffy. This step ensures a smooth, velvety texture.
  2. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract for a hint of sweetness.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until combined.
  4. Fold in the shredded coconut, evenly distributing it throughout the batter.

Bake the Cake

  1. Preheat your oven to 325°F (163°C). Grease and flour a bundt pan to prevent sticking.
  2. Pour the batter into the prepared pan, smoothing the top with a spatula.
  3. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

  1. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  2. Dust with powdered sugar or drizzle with a simple glaze for added sweetness.

Notes

  • Use room-temperature ingredients for the best results; this ensures a smooth batter.
  • Do not overmix the batter, as this can lead to a denser cake.
  • For an extra burst of coconut flavor, consider toasting the shredded coconut before folding it into the batter.

Serving and Storage Tips

  • Serving: Enhance the tropical vibe by serving slices with whipped cream and fresh pineapple or mango.
  • Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. This cake also freezes well for up to 3 months.

Nutrition Details

  • Serving: 1 slice (based on 12 servings)
  • Calories: 420
  • Carbohydrates: 50g
  • Protein: 5g
  • Fat: 22g
  • Saturated Fat: 14g
  • Cholesterol: 110mg
  • Sodium: 190mg
  • Fiber: 1g
  • Sugar: 35g
  • Vitamin D: 1mcg
  • Calcium: 45mg
  • Iron: 1.5mg

FAQs

Q: Can I use sweetened coconut instead of unsweetened?
A: Yes, but reduce the sugar in the recipe slightly to balance the sweetness.

Q: What type of cream cheese should I use?
A: Use full-fat cream cheese for the richest flavor and texture.

Q: Can I make this cake gluten-free?
A: Substitute the all-purpose flour with a 1:1 gluten-free baking flour for similar results.

Conclusion

This Coconut Cream Cheese Pound Cake is a delightful dessert that brings comfort and elegance to any table. Its moist texture, rich flavors, and tropical hints make it a crowd-pleaser. With simple ingredients and easy steps, it’s a recipe worth adding to your baking repertoire. Bake it today and indulge in a slice of paradise!

Recipe Summary

  • Prep Time: 20 minutes
  • Cooking Time: 75-85 minutes
  • Total Time: 95-105 minutes
  • Cuisine: American
  • Category: Dessert

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