Coconut Cream Cheese Pound Cake

8
Servings
15m
Prep Time
70m
Cook Time
1h 25m
Ready In


"From thesouthernladycooks.com"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (137.3 g)
  • Calories 452.5
  • Total Fat - 23 g
  • Saturated Fat - 14.5 g
  • Cholesterol - 125.3 mg
  • Sodium - 393 mg
  • Total Carbohydrate - 49.4 g
  • Dietary Fiber - 4.1 g
  • Sugars - 26.4 g
  • Protein - 15 g
  • Calcium - 334.8 mg
  • Iron - 1.8 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.2 mg

Step 1

Preheat your oven to 325 degrees Fahrenheit.

Step 2

Get out a large bowl. With a mixer combine butter, cream cheese, sugar, and eggs. Add the coconut extract next, beating it.

Step 3

In a separate bowl, mix together flour and baking powder.

Step 4

Add the flour mixture to the creamed mixture.

Step 5

Add the coconut and milk and beat it some more until mixed.

Step 6

Get out a 9X5 loaf pan and spray with cooking spray or line with parchment paper.

Step 7

Pour in the batter, which will be thick. Bake it for 1 hour 10 minutes, checking for doneness as it cooks. You may sprinkle toasted coconut on top if desired.

Step 8

To toast coconut:

Step 9

Spread 1 cup coconut on a baking sheet. Bake it in a 325 degree oven for approximately 6 or 7 minutes. To keep the coconut from burning, shake the pan a couple times. Let it get to a golden brown color.

Tips & Variations


No special items needed.

Related