This toasted coconut pound cake is just comforting.
That’s the best way to describe it. It’s a dense cake with an almost creamy texture, but the crust is crunchy. The textures of the creamy inside and the crunchy outside really compliment each other. The taste is sweet (but not overly sweet) with a deep, nutty hint to it. Toasting the coconut is mandatory! No if’s, and’s, or but’s!
I used to be obsessed with coconut, but we’ve gone our separate ways. Since making this cake, our connection has been rekindled and I have gained my love for coconut again.
In all seriousness, this cake is the boooomb.
- 1 ½ sticks butter, softened
- ¾ package cream cheese, softened
- 1 ¼ cup sugar
- 3 eggs
- 1 teaspoon coconut (or vanilla) extract
- 2 cups flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups shredded coconut, toasted
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9×5 inch bread pan.
- In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut (or vanilla) extract.
- Mix in flour and baking powder until just moistened, then stir in the toasted coconut (To toast coconut, place it on a parchment-lined cookie sheet and bake in the oven at 350 for 5-10 minutes or until golden brown). Pour batter into the prepared pan.
- Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean.
- Allow the cake to cool and serve!