Coconut Cream Cheese Pound Cake with Frosting
Try this Coconut Cream Cheese Pound Cake recipe with frosting, or contribute your own.
Try this Coconut Cream Cheese Pound Cake recipe with frosting, or contribute your own.
- 2 cups sugar
- 1 tsp vanilla extract
- 6 eggs
- 8 oz cream cheese softened
- 3 cups cake flour
- 1 cup butter softened (2 sticks)
- 1/4 cup coconut milk
- 4 oz cream cheese softened
- 1/2 tsp vanilla
- frosting - (you can double this recipe if you like
- 1/4 cup buttersoftened
- 11/2 cup powdered sugar
- 1/2 cup coconut- i purchased the toasted kind and sprinkle
- note: you will need to add a few tablespoons milk
- Carbohydrate 111.519879774399 g
- Cholesterol 33.63447541 mg
- Fat 12.2951542103065 g
- Fiber 2.03787505716085 g
- Protein 13.6336750532437 g
- Saturated Fat 6.85046499720836 g
- Serving Size 1 1 Serving (252g)
- Sodium 9460.42882922053 mg
- Sugar 109.482004717238 g
- Trans Fat 1.8109316748714 g
- Calories 620 calories
Step-by-step
- Preheat the oven to 350 degrees
- Mix together the butter, cream cheese and sugar.
- Next mix in the eggs and vanilla. (I add one egg at a time while it's mixing)
- Add the flour and continue mixing until it's all mixed.
- Spray the 9x13 cooking pan with non stick cooking spray and spread the batter evenly in the pan.
- Bake it for approximately 40 minutes until it's fully cooked in the center.
- Frosting Instructions:Mix together butter, cheese, vanilla and then add the powdered sugar. Add a little bit of coconut milk as the last step to get the perfect consistency you want. I added about 3 tablespoons.
- Once the cake has cooled, apply the frosting and top with toasted coconut flakes.
- Enjoy
Standard ingredient lists omit how chemistry operates over time, leaving out the reality that high-fat, dairy-rich cakes improve after twenty-four hours of rest. Cream cheese and butter create a dense crumb that traps moisture efficiently, allowing sugars and starches to settle into a cohesive, sliceable structure by the second day. American pound cakes evolved from simple ratios of pound weights into modern variations enriched with dairy and leaveners, yet retaining their signature keeping qualities.
Slicing into this cake straight from the oven yields a fragile crumb prone to crumbling under the spreading knife. Allowing the baked sheet to cool completely on a wire rack before applying any dairy-based spread ensures the fats in the topping do not melt prematurely. Wrapping the uncut portion tightly in plastic wrap prevents the edges from drying out during storage at room temperature for up to three days.
Slices that have begun to firm up on day three benefit from gentle heat restoration in a toaster oven set to low power for ninety seconds. Toasting revives the butter content without overcooking the center, providing an ideal contrast to crisp toasted coconut flakes sprinkled on top.
