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Coconut Cream Cheese Poundcake

August 10, 2012


My epic fascination with all things coconut continues. This time, my aim was to fashion a coconut infused cream cheese pound cake.

So I replaced some of the butter in a classic recipe with coconut oil, and also folded flaked coconut into the batter right before it went into the pan.

The result was super moist & wickedly coconutty!

You’ll Need:

8 tbs coconut oil

2 sticks butter

8 oz cream cheese

3 cups sugar

6 eggs

1 tbs vanilla

1/2 tsp lemon oil

3 cups flour

1/2 tsp salt

1 tbs baking powder

1/2 tsp baking soda

1 cup sweetened flaked coconut

A mixer & mixing bowl

A large bowl

A bundt cake pan (the bigger the better)

A rubber spatula

A wire rack to cool the cake

Extra butter & flour for the cake pan


1. Butter & flour the bundt pan.

2. Preheat the oven to 350.

3. Combine the coconut oil, butter & cream cheese in the mixer & beat on high speed until smooth.

4. Add the sugar gradually on medium speed, and when it’s just combined, increase speed to high and beat until fluffy, about 5 minutes.

5. While the sugar mixture is beating, combine the flour, salt, baking soda & baking powder in the large bowl. Reserve.

6. Add the eggs to the sugar mixture one at a time, beating well after each addition.

7. Add the vanilla & lemon oil to the sugar mixture and beat well again.

8. Turn the mixer to low & gradually add the flour mixture. Scrape down the sides with the spatula. Then beat on high speed just until well combined, being careful not to over beat.

9. Fold in the coconut.

10. Pour the batter into the prepared cake pan until the pan is 3/4 full. (depending on the size of your bundt pan you may have a bit of batter left over)

11. Bake for 65 – 75 minutes, or until the cake is a deep golden brown & a toothpick inserted in the cake comes out dry.

12. Allow the cake to cool in the pan for 20 minutes, then turn it out onto a wire rack to cool completely.

One Comment
  1. Love coconut! This looks great!

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