Coconut Cream Cheese Pound Cake Cookies And Cups

If this cake sounds good to you, you should definitely check out my Classic Coconut Cake Recipe! It’s the best ever!

This Is A Sweet and Simple Coconut Pound Cake

I know coconut isn’t everyone’s most favorite. It seems to be one of those “love it or hate it” ingredients. I have found mostly it seems to be a “texture” issue more than a flavor issue, so while this coconut cake includes sweetened flaked coconut, it really melts right into the cake as it bakes, leaving it with a subtle coconut flavor and a tender crumb. Add in some cream cheese into the cake batter and you have a rich, moist cake!

This Is A Sweet and Simple Coconut Pound CakeWhat To Expect With This Coconut Pound Cake:Ingredients:How To Make Coconut Pound Cake:Pro Tips:How To Store Coconut Pound Cake:Coconut Is Your Thing? Try These Other Awesome Coconut Recipes:Get the Recipe

What To Expect With This Coconut Pound Cake:

The cream cheese and the butter make this rich, without being “too” rich. The cream cheese adds extra moistness without tasting like cream cheese! If you eat this cake the day you make it, it’s fluffy and light in texture. If you eat it the next day it becomes a bit more dense, but gets extra moist and (in my opinion) even better! This cake is perfect paired with the icing listed in the recipe, or a fluffy buttercream. You could even just dust it with powdered sugar or serve it with whipped cream and fruit. In all honesty this cake is really simple.

Ingredients:

Butter at room temperature Cream cheese at room temperature Granulated sugar Large eggs Vanilla extract, or if you want to amp up the coconut flavor add in coconut extract instead. Kosher salt Baking powder All purpose flour Sweetened flaked coconut Powdered sugar Milk

How To Make Coconut Pound Cake:

Pro Tips:

How To Store Coconut Pound Cake:

Store this cake airtight at room temperature for up to 3 days. You can wrap it tightly with plastic wrap or aluminum foil right on your cake plate. Store the same way in the refrigerator for up to 5 days. You can also freeze this cake by wrapping it airtight and placing in the freezer for up to 30 days for best freshness. Thaw at room temperature.