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!”
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
Reviews
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.
<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>
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!
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!
No comment left
Great! Everyone, including my "picky husband" loved it. CJG in Florence,SC
No comment left