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Easy Coconut Pound Cake Recipe

Easy Coconut Pound Cake Recipe

“This cake is easy to make and is always a big hit,” writes Lisa Varner from Charleston, South Carolina. “I like to serve it with ice cream for a double-dose treat!”
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling YIELD:6 servings

Ingredients

  • 3/4 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 3/4 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 cup flaked coconut
  • Confectioners' sugar and additional coconut, optional

Directions

  • 1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Beat in flour just until combined; fold in coconut.
  • 2. Coat an 8-in. fluted tube pan with cooking spray; dust with flour. Pour batter into prepared pan. Bake at 325° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar and additional coconut if desired. Yield: 6 servings.

Nutritional Facts

1 slice (calculated without optional ingredients) equals 650 calories, 35 g fat (22 g saturated fat), 187 mg cholesterol, 273 mg sodium, 78 g carbohydrate, 1 g fiber, 8 g protein.

Reviews for Easy Coconut Pound Cake

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MY REVIEW
Reviewed Sep. 15, 2014 Edited Jul. 2, 2015

"Fantastic! I have made both the mini- and the full-sized versions. Doubling this recipe means it fits perfectly into a regular-sized Bundt pan. Of course, I use only real butter."

MY REVIEW
Reviewed Feb. 20, 2012

"<p>I actually doubled this recipe but still put it in one large bundt pan, because this is a pound cake and does not really rise the batter all fit well; however, it required about 1 hr 20 min to bake all the way through. This was moist and delicious. To bump up the coconut flavour even further and finish the cake off properly I drizzled a simple coconut glaze over it, made from 1 c icing sugar, 1/4 t coconut extract, and a few T of milk until the glaze is the pouring consistency you want...</p>"

MY REVIEW
Reviewed Jul. 21, 2011

"I make this cake all the time. It is awesome and so easy. I leave the coconut out most of the time just because my family does not like coconut but it is delicious either way!"

MY REVIEW
Reviewed Aug. 26, 2009

"Have made this cake twice. Doubled the recipe both times and gave one to my neighbor the first time and the second time I made individual bundt cakes and gave to several people. Was a big success! I did make two changes. I changed the vanilla to coconut extract and add a glaze made with powdered sugar, coconut extract and water. YUMMY!"

MY REVIEW
Reviewed Apr. 15, 2009

"Great! Everyone, including my "picky husband" loved it. CJG in Florence,SC"

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