Coconut Cream Cheese Pound Cake Recipes

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COCONUT CREAM POUND CAKE



Coconut Cream Pound Cake image

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

Provided by Connie Bridges Mallard

Categories     Desserts     Cakes     Wedding Cake Recipes

Time 1h35m

Yield 16

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 450.7 calories, Carbohydrate 60.7 g, Cholesterol 115.7 mg, Fat 21.1 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 13.4 g, Sodium 191.5 mg, Sugar 41.1 g

COCONUT CREAM CHEESE POUND CAKE



Coconut Cream Cheese Pound Cake image

Make and share this Coconut Cream Cheese Pound Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h

Yield 10 serving(s)

Number Of Ingredients 11

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup shortening
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 (6 ounce) package frozen coconut, thawed
1 teaspoon vanilla extract
1 teaspoon coconut flavoring

Steps:

  • Cream the butter, shortening, and cream cheese together in a bowl.
  • Gradually add sugar, beating well at medium speed.
  • Add eggs, one at a time, beating after each addition.
  • In another bowl, combine flour, soda, and salt.
  • Add to creamed mixture, stirring just until blended.
  • Stir in coconut and remaining ingredients.
  • Pour batter into a greased and floured 10-inch tube pan.
  • Bake in a 325° oven for 1 1/2 hours or until a picks tests clean.
  • Cool in pan for 10-15 minutes.
  • Turn out of pan and cool completely on a wire rack.

Nutrition Facts : Calories 665, Fat 30.7, SaturatedFat 14.4, Cholesterol 176.2, Sodium 264.9, Carbohydrate 89.5, Fiber 1, Sugar 60.4, Protein 9.5

COCONUT-BUTTERMILK POUND CAKE



Coconut-Buttermilk Pound Cake image

Tangy buttermilk balances this rich coconut cake. It's also used to make the thick glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h30m

Number Of Ingredients 10

1 1/2 sticks unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
1 cup plus 2 tablespoons buttermilk, divided
1 1/2 cups sweetened shredded coconut, toasted, divided
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut.
  • Transfer batter to pan and bake until a skewer inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan on a wire rack set in a rimmed baking sheet, 1 hour. Remove cake from pan and let cool completely on rack. (Store at room temperature, wrapped in plastic, up to 4 days.)
  • Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.

Nutrition Facts : Calories 551 g, Fat 26 g, Fiber 2 g, Protein 7 g, SaturatedFat 17 g

COCONUT POUND CAKE



Coconut Pound Cake image

My grandchildren love this recipe for a coconut-flavored pound cake.

Provided by Janie Carter

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h25m

Yield 14

Number Of Ingredients 12

2 cups white sugar
1 cup butter
5 eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ cup milk
3 ½ ounces flaked coconut
1 teaspoon coconut extract
1 cup white sugar
¼ cup water
1 teaspoon coconut extract
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  • In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
  • In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.
  • Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.
  • To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon coconut extract, and walnuts. Boil for 1 minute, and pour over still warm cake.

Nutrition Facts : Calories 438.3 calories, Carbohydrate 61.4 g, Cholesterol 102 mg, Fat 20 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 11.1 g, Sodium 195 mg, Sugar 46.1 g

COCONUT POUND CAKE



Coconut Pound Cake image

This proven pound cake turns out perfectly moist every time. It doesn't need any frosting, just a dust of confectioners' sugar over the top. -Lazetta Bruce, Minatare, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 12-16 servings.

Number Of Ingredients 12

1/2 cup butter, softened, softened
1/2 cup shortening
1 package (8 ounces) cream cheese, softened
3 cups sugar
6 eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2-1/4 cups sweetened shredded coconut
Confectioners' sugar

Steps:

  • In a large bowl, cream the butter, shortening, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture just until combined. Fold in coconut. Transfer to a greased and floured 10-in. tube pan., Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 481 calories, Fat 23g fat (13g saturated fat), Cholesterol 111mg cholesterol, Sodium 215mg sodium, Carbohydrate 62g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.

EASY COCONUT POUND CAKE



Easy Coconut Pound Cake image

"This cake is easy to make and is always a big hit," writes Lisa Varner from Charleston, South Carolina. "I like to serve it with ice cream for a double-dose treat!"

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 6 servings.

Number Of Ingredients 8

3/4 cup butter, softened
4 ounces cream cheese, softened
1-1/2 cups sugar
3 eggs
3/4 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup sweetened shredded coconut
Confectioners' sugar and additional coconut, optional

Steps:

  • In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Beat in flour just until combined; fold in 1/2 cup coconut., Coat an 8-in. fluted tube pan with cooking spray; dust with flour. Pour batter into prepared pan. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar and additional coconut if desired.

Nutrition Facts : Calories 650 calories, Fat 35g fat (22g saturated fat), Cholesterol 187mg cholesterol, Sodium 273mg sodium, Carbohydrate 78g carbohydrate (53g sugars, Fiber 1g fiber), Protein 8g protein.

CREAM CHEESE COCONUT PECAN POUND CAKE



Cream Cheese Coconut Pecan Pound Cake image

Another incredible cake from Southern Living (December 2004). Top the cooled cake with sifted powdered sugar or a simple frosting glaze, and maybe a little extra coconut and pecans.

Provided by Vino Girl

Categories     Dessert

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 9

1 1/2 cups butter, softened
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 eggs
3 cups flour
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 cup pecans, toasted and chopped
1/2 cup coconut, shredded

Steps:

  • Preheat oven to 325°F
  • Grease and flour a 12 cup tube or bundt pan.
  • Beat butter and cream cheese at medium speed with an electric mixer until creamy.
  • Gradually add sugar, beating at medium speed until light and fluffy.
  • Add eggs, 1 at a time, beating just until the yellow yolk disappears.
  • Sift together flour and salt; add to butter mixture.
  • Beat batter at low speed just until blended after each addition.
  • Stir in vanilla, pecans, and coconut.
  • Pour batter into a greased and floured 12-cup tube pan.
  • Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
  • Cool in pan on a wire rack 10 to 15 minutes.
  • Remove from pan; cool completely on wire rack.

Nutrition Facts : Calories 701.1, Fat 41.2, SaturatedFat 22.1, Cholesterol 187.6, Sodium 353.3, Carbohydrate 76.7, Fiber 2.3, Sugar 51, Protein 9.1

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