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Coconut-Cream-Cheese-Pound-CakeThis cake is made in a loaf pan and is wonderful served with fruit on top or even with ice cream.

1/2 cup butter or 8 tablespoons or 1 stick, softened

1 (8 ounce package) cream cheese, softened

1 cup white granulated sugar

3 eggs

1 teaspoon coconut extract

2 cups all-purpose flour

1 teaspoon baking powder

1 cup flaked or shredded coconut

1/4 cup milk

Beat butter, cream cheese, sugar and eggs with mixer.  Add coconut extract.  Whisk together flour and baking powder.  Add to creamed mixture and continue beating while adding coconut and milk.  Generously spray a 9 x 5 inch loaf pan with cooking spray.  Pour in batter. (Batter will be thick) Bake in preheated 325 degree oven for 1 hour 10 minutes, checking for doneness as ovens vary.  Makes 1 loaf.  Can sprinkle toasted coconut on top. Enjoy!

Note:  To toast 1 cup of coconut spread on baking sheet in 325 degree oven for about 6 to 7 minutes.  Shake pan a couple times to keep coconut from burning. Toast to a golden brown.


If you like this recipe, you might also like my recipe for Buttery Orange Pound Cake.


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5 Responses

  1. I use Organic Coconut Oil when I make coconut “anything”. It adds just a wonderful coconut-rich base to everything, and lightens up the texture as well. I know! I Know! How can a girl raised in South Alabama by a good old farm cook possibly think of using anything other than butter in her pound cake? And Organic at that!! Trust me! It is THAT good!

  2. This was delicious!!!! I did added some chopped pecans, but otherwise made it exactly as the recipe stated. WONDERFUL!!!

  3. I love coconut
    thank you…

  4. There may be a few but I don’t know which ones they are, Debora.

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