Ingredients for Cream Cheese Coconut Pecan Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon salt
- Vanilla Extract
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
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How to Make Cream Cheese Coconut Pecan Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour a 12-cup tube or bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 8 ounces cream cheese until light and fluffy.
- Gradually add 2 cups granulated sugar, beating on medium speed until well combined and light in color.
- Add 4 large eggs one at a time, beating well after each addition. Mix until the yolks are fully incorporated.
- In a separate bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 teaspoon vanilla extract, 1 cup chopped pecans, and 1 cup shredded sweetened coconut.
- Pour batter into the prepared pan and spread evenly.
- Bake for 1 hour and 30 minutes to 1 hour and 35 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, tent it loosely with foil.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, dust with powdered sugar or drizzle with a simple glaze (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
203g
Fat
110g
Carbs
25g
