Save on Pinterest

Easy Coconut Pound Cake

“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
  • Makes
    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 sweetened shredded coconut
  • Confectioners' sugar and additional coconut, optional

Directions

  • 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 1/2 cup coconut.
  • 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 in 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.
Nutrition Facts
1 slice: 650 calories, 35g fat (22g saturated fat), 187mg cholesterol, 273mg sodium, 78g carbohydrate (53g sugars, 1g fiber), 8g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • browns19fan
    Sep 15, 2014

    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.

  • Sprucetree18
    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>

  • beekates
    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!

  • sjtvice
    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!

  • tborden
    Jul 22, 2009

    No comment left

  • cantorcarol
    Apr 15, 2009

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

  • James
    Nov 8, 2008

    No comment left