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Coconut Cream Cheese Pound Cake - The Southern Lady Cooks


This Coconut Cream Cheese Pound Cake is tremendous straightforward to make and considered one of our favorites! This pound cake is made in a loaf pan and its good for just some folks. It’s fantastic with espresso and could be nice for a brunch gathering. Pound truffles are dense truffles and this cake is made with cream cheese and eggs so that’s going to make it moist and dense. For those who love coconut it is best to undoubtedly give this cake a strive!

Coconut cream cheese pound cake easy substances:


Cream cheese, softened

White granulated sugar


Coconut extract

All-purpose flour

Baking powder

Flaked or shredded sweetened coconut


I used parchment paper within the pan after I made this as a result of I wished to verify it didn’t persist with the pan. I’ve discovered that pound truffles or any heavy cake tends to stay and this helps that course of. I additionally wish to toast some coconut to sprinkle on the highest of this cake too, however it’s completely not vital.

Recipe Suggestions: “This was scrumptious!!!! I did added some chopped pecans, however in any other case made it precisely because the recipe acknowledged. WONDERFUL!!!” -Mae

“This was completely out of sight scrumptious! I really like the heavy texture!” – Linda

Please bear in mind the batter can be thick, you do not need to over combine a pound cake. Full printable recipe in recipe card beneath.

For those who love pound truffles additionally, you will love this one!

Coconut Cream Cheese Pound Cake - The Southern Lady Cooks


Coconut Cream Cheese Pound Cake - The Southern Lady Cooks

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Coconut Cream Cheese Pound Cake

This Coconut Cream Cheese Pound Cake is so scrumptious. This cake is made in a loaf pan and is fantastic served with fruit on prime and even with ice cream.

Prep Time15 minutes

Cook dinner Time1 hr 10 minutes

Whole Time1 hr 25 minutes

Course: Cake, Dessert

Delicacies: American

Key phrase: Coconut Cake, cream cheese pound cake

Servings: 1 loaf cake

Writer: The Southern Woman Cooks

  • 1/2 cup butter or 8 tablespoons or 1 stick softened
  • 1 8 ounce package deal cream cheese, softened
  • 1 cup white granulated sugar
  • 3 eggs
  • 1 teaspoon coconut extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup flaked or shredded sweetened coconut
  • 1/4 cup milk
  • Beat butter, cream cheese, sugar and eggs with mixer. Add coconut extract. Whisk collectively flour and baking powder.

  • Add to creamed combination and proceed beating whereas including coconut and milk.

  • Generously spray a 9 x 5 inch loaf pan with cooking spray or line with parchment paper. Pour in batter. (Batter can be thick) Bake in preheated 325 diploma oven for 1 hour 10 minutes, checking for doneness as ovens fluctuate. Makes 1 loaf. Can sprinkle toasted coconut on prime.

To toast 1 cup of coconut unfold on baking sheet in 325 diploma oven for about 6 to 7 minutes. Shake pan a pair occasions to maintain coconut from burning. Toast to a golden brown.

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