Best Coconut Cream Pound Cake Recipes

COCONUT CREAM POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). 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.

CREAM CHEESE COCONUT PECAN POUND CAKE

Steps:

• Preheat oven to 325°F
• Grease and flour a 12 cup tube or bundt pan.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy.
• Gradually add sugar, beating at medium speed until light and fluffy.
• Add eggs, 1 at a time, beating just until the yellow yolk disappears.
• Sift together flour and salt; add to butter mixture.
• Beat batter at low speed just until blended after each addition.
• Stir in vanilla, pecans, and coconut.
• Pour batter into a greased and floured 12-cup tube pan.
• Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
• Cool in pan on a wire rack 10 to 15 minutes.
• Remove from pan; cool completely on wire rack.

COCONUT SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan.
• Beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. Beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. Beat in sour cream until smooth.
• Gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. Scoop batter into prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.

CREAM CHEESE COCONUT-PECAN POUND CAKE W/ BROWN SUGAR-PRALINE GLA

Steps:

• FOR THE CAKE:.
• Preheat oven 350 degrees. Grease and flour a 10" (12-cup) tube pan.
• Bake pecans in a single layer on a baking sheet 5 - 7 minutes or until lightly toasted and fragrant. (This can be done in a microwave-safe plate in 1 minute increments until the nuts are 'roasted'. Stir every minute for about 3 - 4 minutes total, allowing to sit 5 minutes.).
• Beat softened butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow dissappears after each addition.
• Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in coconut, vanilla and toasted pecans. Pour into a prepared tube pan.
• Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 - 15 minutes. Remove from pan to wire rack; cool completely (about 1 hour). Invert completely cooled pound cake onto a serving plate or cake stand; spoon either Brown Sugar-Praline Glaze or Powdered Sugar Glaze over the top.
• BROWN SUGAR-PRALINE GLAZE.
• Melt butter in a 1 quart saucepan over medium heat. Whisk in brown sugar and corn syrup; cook 1 minute. Add powdered sugar, milk and vanilla; whisk until creamy (about 2 minutes). Remove from heat and immediately pour all glazing mixture over cooled cake in a circular motion. Cut cake with a serrated knife. Makes 1 cup.
• ALTERNATE POWDERED SUGAR GLAZE.
• Stir together powdered sugar, milk and vanilla until smooth, stirring in up to 1 tablespoon additional milk, if necessary, for desired consistency. Pour all glazing mixture over cooled cake. Makes 1 cup.

CREAM CHEESE-COCONUT-PECAN POUND CAKE

Steps:

• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears. Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla, pecans, and coconut. Pour batter into a greased and floured 12-cup tube pan. Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack. CREAM CHEESE-BOURBON-PECAN POUND CAKE: Increase pecans to 1 1/2 cups. Omit coconut. Proceed with recipe as directed. Southern Living December 2004/2008

CREAM CHEESE COCONUT PECAN POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
• Sift together 3 cups flour and 1/2 teaspoons salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed until blended after each additioin. Stir in 1 1/2 teaspoons vanilla, toasted pecans, and shredded coconut. Pour batter into a greased and floured 12 cup tube pan.
• Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rach 10-15 minutes. Remove from pan and cool completely on wire rack.
• Stir together 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoons vanilla until smooth, adding another 1 tbsp milk, if necessary, for desired consistency.
• Place completely cooled cake on serving place or cake stand; spoon glaze evenly over cake.

SOUR CREAM COCONUT POUND CAKE

Steps:

• Mix butter and margarine, add sugar and cream 10 minutes. Add eggs, one at a time, beating well. Stir flour with soda and add alternately with sour cream. Fold in coconut and coconut extract. Pour into a greased tube pan and bake at 325 degrees for 1 ½ hours. Freezes well. Make the sauce: combine the sugar, water, and almond extract and boil five minutes. Pour over cake or serve separately.

COCONUT CREAM POUND CAKE

Steps:

• Preheat oven to 350 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.
• Stir in coconut extract.
• Mix in flour and baking powder until just moistened.
• Stir in coconut.
• Spoon batter into prepared pan.
• Bake for 1 hour and 20 minutes in the preheated oven.
• Insert knife and if comes out clean, cake is done.
• Allow to cool in the pan for 10 minutes before inverting onto a cooling rack.

COCONUT CREAM CHEESE POUND CAKE

Steps:

• Cream the butter, shortening, and cream cheese together in a bowl.
• Gradually add sugar, beating well at medium speed.
• Add eggs, one at a time, beating after each addition.
• In another bowl, combine flour, soda, and salt.
• Add to creamed mixture, stirring just until blended.
• Stir in coconut and remaining ingredients.
• Pour batter into a greased and floured 10-inch tube pan.
• Bake in a 325° oven for 1 1/2 hours or until a picks tests clean.
• Cool in pan for 10-15 minutes.
• Turn out of pan and cool completely on a wire rack.

COCONUT CREAM POUND CAKE

Steps:

• PREHEAT oven to 325°F. Grease and flour 12-cup tube pan. Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add sugar; beat until light and fluffy. Add coconut, cream of coconut and coconut extract; mix well. Add eggs, 1 at a time, beating well after each addition. Gradually add flour, beating on low speed after each addition until well blended. POUR into prepared pan. BAKE 1-1/2 hours or until toothpick inserted near center comes out clean. Cool in pan on wire rack 15 min. Remove cake from pan; cool completely.