This moist Coconut Cream Cheese Pound Cake is extremely straightforward to make and full of scrumptious coconut taste.
We have made many Muffins with Cream Cheese through the years, together with our scrumptious Lemon Cream Cheese Pound Cake, White Velvet Cake, and Vanilla Velvet Cake .
The addition of cream cheese provides richness and creates a mushy, tender crumb with a creamy texture. Immediately’s’ Coconut Cream Cheese Pound Cake It’s the excellent “anytime dessert”, whether or not you are celebrating a birthday or simply want somewhat one thing candy to get pleasure from along with your espresso. As an added bonus, it freezes completely!
The right way to Make Coconut Cream Cheese Pound Cake
This pound cake is much like most of the pound muffins on our web site, solely with a block of cream cheese thrown in!
After mixing collectively the room temperature butter and cream cheese, we added the sugar and blended on medium pace till fluffy (about 3-4 minutes).
Then, we added our room temperature eggs, separately, permitting some seconds in between for yolks to mix in.
Subsequent, with the mixer on low, we alternately added our mixed dry substances (cake flour, baking powder, salt) and moist substances (buttermilk, vanilla extract, and coconut extract) to the butter/sugar/egg combination and blended simply till mixed.
Lastly, we gently stirred within the sweetened coconut, scooped the batter into the ready bundt pan, and baked. Ours was accomplished after about an hour and ten minutes however occasions might fluctuate!
We allowed the cake to chill on a cooling rack for ten minutes earlier than turning it out.
For the Glaze
After cooling the cake, we drizzled a coconut glaze on high. It is a easy glaze of confectioners sugar, a little bit of milk, pinch of salt, and coconut extract.
Modify the consistency to your liking by including extra confectioners sugar if it must be thickened, or a splash of milk if you would like it thinner.
Glazes like this may be spooned over pound muffins and bundt muffins, or they are often drizzled on by spooning right into a disposable piping bag or ziplock bag with the tip snipped away. (That is what we did).
Usually, we might glaze the cake earlier than taking an enormous hunk out of it as within the photograph beneath, haha.
Extra Coconut Muffins to Attempt
We love Coconut Muffins and have so many extra so that you can strive, together with our Coconut Pecan Pound Cake, Simple Coconut Rum Cake, Coconut Cream Cake, and Pina Colada Cake. We even have an awesome Simple Coconut Layer Cake that begins with a combination! Be certain to take a look at these and all of our different favorites in our Recipes Part.
Thanks a lot for stopping by immediately! In case you give this coconut cream cheese pound cake a strive, we might love to listen to what you assume. Be certain to depart a photograph beneath!
-
Grease and flour a bundt cake pan or tube pan.
-
Preheat the oven to 325℉
-
In a separate bowl, whisk the cake flour, baking powder, and salt to mix, put aside for later.
-
Utilizing an electrical mixer (paddle attachment if utilizing a stand mixer), combine the softened butter and cream cheese on medium pace till clean.
-
Subsequent, progressively add the sugar and beat till mild and fluffy for 3-4 minutes.
-
Add the eggs to the blending bowl separately, mixing after every till the yolk is included.
-
Add the coconut and vanilla extracts to the buttermilk.
-
With the mixer on low pace, add the flour combination alternately with the buttermilk to the butter/sugar/egg combination within the mixing bowl. Start and finish with the dry substances. I do three additions of dry substances, alternating with two additions of moist. Combine simply till mixed— cautious to not overmix.
-
Gently stir within the coconut.
-
Scoop batter into ready bundt pan.
-
Bake at 325 levels for 1 hour and 10 minutes or till a toothpick comes out clear. *Baking occasions might fluctuate, peek in as the tip time approaches and alter the time as wanted.
-
This makes roughly 9.5 cups of batter.
-
Enable to chill within the pan for 10 minutes earlier than turning out.
Coconut Glaze
-
Mix substances, stirring till clean. Whether it is too thick, add extra. milk in small increments. If too skinny, add further confectioners sugar. Cowl the bowl with plastic wrap till prepared to make use of.
Adorning the Cake
-
As soon as the cake has cooled, you’ll be able to spoon the glaze over the cake, or for extra management, you’ll be able to spoon it right into a disposable piping bag with the tip snipped away.
Freezing: This cake freezes completely! If you would like to bake upfront and freeze for later, you’ll be able to wrap the cake in plastic wrap adopted by foil, and hold within the freezer for as much as three months.
To thaw, we want to maneuver it (nonetheless wrapped) from the freezer to the fridge the day earlier than we’d like it. The following morning, transfer to the kitchen counter and produce to room temperature.
*Cake slices may be wrapped and frozen individually as effectively!
