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Dessert for 12

Coconut Pound Cake

A rich coconut cream cheese pound cake bakes slowly, cools, and is topped with a coconut glaze and flakes.

$0.93per serving $
165 minstart to table
12servings

AmericanVegetarianBudgetDesserts

Ingredients

  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups butter
  • 1 package (8 oz) cream cheese
  • 3 cups sugar
  • 6 large eggs
  • 2 cups sweetened flaked coconut
  • 1 tsp vanilla extract
  • 1 1/2 tsp coconut extract
  • 1 1/2 cups confectioners' sugar
  • 2 1/2 tbsp whole milk
  • 1/8 tsp coconut extract
  • 1/4 cup sweetened flaked coconut

Steps

  1. Heat the oven to 325 F and grease a 10-inch tube or Bundt pan.
  2. Whisk the flour, baking powder, and salt, then beat the butter, cream cheese, and sugar until light and smooth.
  3. Beat in the eggs one at a time, then mix in the vanilla, coconut extract, and coconut; stir in the dry mixture until just combined.
  4. Spread the batter in the pan and bake for 80 to 90 minutes, until a toothpick comes out clean; cool in the pan for 30 minutes, then remove it.
  5. Whisk the confectioners' sugar, milk, and coconut extract into a glaze, drizzle it over the cake, sprinkle on the coconut, and let it set for 20 minutes.

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