Coconut Cream Cheese Pound Cake

This dense and buttery Coconut Cream Cheese Pound Cake is infused with coconut and almond flavors and topped simply with powdered sugar. Serve it with whipped cream and fresh berries for a delightful treat!

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Ingredients

• 1 cup butter, room temperature (salted or unsalted)
• ½ cup Crisco shortening
• 3 cups granulated sugar
• 3 cups all-purpose flour, sifted and measured correctly
• 1 (8-ounce) package cream cheese (not low or fat-free)
• 1 tablespoon coconut extract
• 1 teaspoon almond extract
• 6 extra-large eggs (or 7 large eggs)
• 1 cup sweetened coconut flakes, pulsed 4–5 times in a food processor

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Instructions

1. Preheat the Oven:

Preheat your oven to 325°F (165°C). Grease a 10-inch (12-cup) bundt or tube pan with vegetable shortening and sprinkle with sugar, or use a baking release spray like Wilton Cake Release.

2. Prepare the Batter:

1. In the bowl of a stand mixer, cream the butter, shortening, and sugar together until smooth. Stop the mixer and scrape down the sides of the bowl as needed.
2. Add the cream cheese and beat until fluffy. Scrape the sides of the bowl again.

3. Add Eggs and Flour:

1. Add the eggs one at a time, alternating with the flour. Begin and end with the flour. Mix until just combined.
2. Scrape down the sides of the bowl to ensure even mixing.

4. Add Flavor and Coconut:

1. Blend in the coconut and almond extracts.
2. Stir in the pulsed coconut flakes until evenly distributed.

5. Bake the Cake:

1. Pour the batter into the prepared pan and smooth the top with a spatula.
2. Place the pan on a baking sheet and bake for 85–90 minutes. Test for doneness by inserting a wooden pick or skewer into the thickest part of the cake. It should come out with dry crumbs or clean.

6. Cool and Serve:

1. Let the cake cool in the pan on a wire rack for 20 minutes, then carefully invert it onto a serving tray.
2. Sprinkle with powdered sugar or frost as desired. Serve with whipped cream and berries, if preferred.

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Tips

• Proper Measurement: Sift and measure the flour correctly for the best texture.
• Check for Doneness: Use a wooden skewer to check the center of the cake; it should come out clean or with dry crumbs.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

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Nutrition (Per Slice, Serves 16):

• Calories: 385
• Carbohydrates: 45g
• Protein: 5g
• Fat: 21g
• Saturated Fat: 12g
• Sugar: 30g
• Sodium: 120mg