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Coconut Cream Pound Cake
Prep
15 mins
Cook
1 hr 20 mins
Servings
16
Difficulty
Hard
This coconut cream pound cake is my go to dessert when I want something that tastes fancy but comes together surprisingly easily. The combination of butter and cream cheese creates this incredibly moist, tender crumb that keeps for days, making it perfect for baking ahead. Coconut extract gives you that delicious tropical flavor without needing to use fresh coconut, which saves time and money. Plus, the flaked coconut adds wonderful texture and contains healthy fats that support brain function. With just one bowl and straightforward mixing, this cake proves you don't need complicated techniques to impress people. It's the kind of recipe I return to again and again because it's foolproof and absolutely delicious.
Ella x
Ingredients
- 11 cup butter, softened
- 11 (8 ounce) package cream cheese, softened
- 33 cups white sugar
- 66 eggs
- 11 teaspoon coconut extract
- 33 cups all-purpose flour
- ½ teaspoon baking powder½ teaspoon baking powder
- 22 cups flaked coconut
Detail level
Instructions
- 1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
- 2
Beat butter and cream cheese together in a large bowl with an electric mixer until blended; add sugar and beat until light and fluffy. Blend in eggs one at a time, then stir in coconut extract. Mix in flour and baking powder until just moistened; stir in flaked coconut. Spoon batter into the prepared pan.
- 3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes. Allow the cake to cool in the pan for 10 minutes; run a table knife around the edges to loosen, then invert carefully onto a serving plate or cooling rack. Let cool completely.
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