Best Tropical Cream Cheese Pound Cake Recipes

TROPICAL BREEZE CREAM CHEESE POUND CAKE

Steps:

• 1. Preheadt oven to 350 degrees and place rack in center of oven. Grease and flour a bundt cake pan.
• 2. In a food processor fit with a chopping blade put the 1/4 cup flour and the whole dried apricots. Pulse to chop continuing until the apricots are finely chopped but not a paste. If the apricots 'gum-up' add just a touch more flour to coat the pieces (doing this helps the fruit to stay suspended in the batter during baking). Set Aside
• 3. In a large mixing bowl, Mix sugar and butter completely until it is blended well and fluffy. Add eggs one at a time, mixing after each addition. Add the flour, Vanilla extract & baking powder and mix together well. The batter should be thick and cream.
• 4. Using a spatula, gently fold into the batter the chopped apricots and chopped nuts. Do not over mix; when making a pound cake you want it to be dense without a lot of air, if you mix too much you incorporate too much air into the batter.
• 5. spoon the Thick batter into the prepared bundt pan, smoothing and leveling. Tap the pan a couple times on a counter top to settle the batter.
• 6. Bake in a 350 degree pre-heated oven for 50 to 55 minutes or until a cake tester inserted in center comes out clean.
• 7. Remove cake from oven and allow to cool on a wire rack for 10 to 15 minutes.
• 8. Invert cake onto wire rack and while the cake is still hot, spread the cake with about 1/4 to 1/2 of the jar of Apricot spreadable fruit (put the opened jar in the refrigerator for the next day) and then leave the cake to cool completely. When completely cooled cover lightly and allow to sit overnight. Doing this allows the spreadable fruit to be absorbed into the cake.
• 9. In the morning on the day of serving, spread the cake once again with the remaining 1/2 jar of apricot spreadable fruit.
• 10. Spinkle the cake with a good covering of sweetened flaked coconut.
• 11. Cover until serving. Cut into 1/2 or 1 inch wide pieces and serve with a good cup of coffee or tea.

TROPICAL CREAM CHEESE POUND CAKE

Steps:

• To start, lay your butter, cream cheese and eggs out in advance. You'll want them to be at room temperature when you start.
• Preheat your oven to 325ºF. Spray 2 large nonstick loaf pans with Pam spray for baking or grease and flour both pans.
• Using an electric mixer, beat the butter and cream cheese until light and fluffy. With the mixer still running, gradually beat in the sugar, then add the salt, vanilla, almond extract and cream of coconut. Beat until thoroughly combined. Turning the mixer down a notch, add the eggs one at a time beating well after each addition. Remove the bowl from the mixer.
• In a separate bowl, sift the flour and baking powder; whisk to blend well. Roughly chop the dried fruit into 1/2″ pieces, then add the fruit, macadamia nuts and coconut to the bowl of flour; stir until combined.
• Add the dry ingredients to the butter/egg mixture. Using a spatula, gently fold until all of the flour mixture is incorporated. Divide the batter in half and spread evenly into each loaf pan. Tap the pans gently on the counter a few times to help remove air bubbles, then bake at 325ºF for 60-75 minutes, rotating once halfway through baking. The cakes are done when a toothpick comes out clean from the center of the top of the cake.
• Remove from the oven and place the pans onto wire racks for at least 1 hour. After 1 hour, remove from the pans and allow them to cool on the racks for another hour.
• Note: This recipe was adapted from a cream cheese pound cake recipe by my blogging friend and baker Anne, the genius behind the From My Sweet Heart blog. Her original recipe can also be found on Tasty Kitchen.