Coconut Cream Cheese Pound Cake
Jul 9, 2020 23:28:35 GMT -5
Post by maybetoday on Jul 9, 2020 23:28:35 GMT -5
Coconut Cream Cheese Pound Cake
This Coconut Cream Cheese Pound Cake recipe is dense and buttery. It's topped simply with a sprinkle of powdered sugar then served with whipped cream and berries.
Prep Time
15 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 40 mins
Ingredients
1 cup butter room temperature
1/2 cup solid vegetable shortening
3 cups granulated sugar
3 cups all-purpose flour sifted and measured
1, 8 ounce package cream cheese (low or fat-free not recommended)
1 tablespoon coconut extract
1 teaspoon almond extract
6 extra large eggs or 7 large eggs
1 cup flaked coconut pulsed 4 to 5 times in a food processor
Instructions
Preheat the oven to 325°F. Grease a (10-inch, 12 cup) bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour). f you use a bundt pan instead of a tube pan, make sure it’s a taller bundt, about 5 inches tall.
In the bowl of your stand mixer beat butter, shortening, and sugar together. Stop the mixer and scrape down the sides. Next, add the cream cheese and blend until fluffy.
Stop the mixer and scrape down the sides again.
Add eggs alternately with flour, beginning and ending with flour. Scrape down the sides.
Blend in the coconut and almond extracts.
Stir in coconut.
Pour into prepared baking pan.
Place pan on a baking sheet and bake at 325 degrees for 85 to 90 minutes. Test cake with a wooden pick or skewer. Cake is done when dry crumbs or no crumbs come out on pick when inserted into the thickest part of the cake.
Cool on a wire rack 20 minutes before inverting on serving tray.
Frost, if desired, and serve.
link
This Coconut Cream Cheese Pound Cake recipe is dense and buttery. It's topped simply with a sprinkle of powdered sugar then served with whipped cream and berries.
Prep Time
15 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 40 mins
Ingredients
1 cup butter room temperature
1/2 cup solid vegetable shortening
3 cups granulated sugar
3 cups all-purpose flour sifted and measured
1, 8 ounce package cream cheese (low or fat-free not recommended)
1 tablespoon coconut extract
1 teaspoon almond extract
6 extra large eggs or 7 large eggs
1 cup flaked coconut pulsed 4 to 5 times in a food processor
Instructions
Preheat the oven to 325°F. Grease a (10-inch, 12 cup) bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour). f you use a bundt pan instead of a tube pan, make sure it’s a taller bundt, about 5 inches tall.
In the bowl of your stand mixer beat butter, shortening, and sugar together. Stop the mixer and scrape down the sides. Next, add the cream cheese and blend until fluffy.
Stop the mixer and scrape down the sides again.
Add eggs alternately with flour, beginning and ending with flour. Scrape down the sides.
Blend in the coconut and almond extracts.
Stir in coconut.
Pour into prepared baking pan.
Place pan on a baking sheet and bake at 325 degrees for 85 to 90 minutes. Test cake with a wooden pick or skewer. Cake is done when dry crumbs or no crumbs come out on pick when inserted into the thickest part of the cake.
Cool on a wire rack 20 minutes before inverting on serving tray.
Frost, if desired, and serve.
link