Coconut Cream Pound Cake


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Add some island zest to your pound cake.

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  • 1 C. butter, softened
  • 1 8 oz. pkg. cream cheese, softened
  • 3 C. white sugar
  • 6 eggs
  • 1 tsp. coconut extract
  • 3 C. all-purpose flour
  • 1/2 tsp. baking powder
  • 2 C. flaked coconut

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Preheat the oven to 325 degrees. 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.

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