Best 2 Cream Cheese Coconut Pecan Pound Cake Recipes

Indulge in a symphony of flavors with our delectable cream cheese coconut pecan pound cake, a culinary masterpiece that harmonizes the richness of cream cheese, the tropical essence of coconut, and the nutty crunch of pecans. This moist and dense pound cake is a true delight, offering a decadent treat that is perfect for any occasion.

This recipe collection also features tantalizing variations that elevate the classic pound cake to new heights. From the zesty burst of lemon to the sweet and tangy cranberries, each variation offers a unique flavor profile that will tantalize your taste buds. Whether you prefer the classic cream cheese coconut pecan combination or crave something different, this collection has a recipe that will satisfy your cravings.

So, prepare to embark on a culinary journey as we guide you through the steps of creating this delectable pound cake and its irresistible variations. Gather your ingredients, preheat your oven, and let's begin the baking magic!

Here are our top 2 tried and tested recipes!

CREAM CHEESE COCONUT PECAN POUND CAKE

Cream Cheese Coconut Pecan Pound Cake image

Another incredible cake from Southern Living (December 2004). Top the cooled cake with sifted powdered sugar or a simple frosting glaze, and maybe a little extra coconut and pecans.

Provided by Vino Girl

Categories Dessert

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups butter, softened
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 eggs
3 cups flour
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 cup pecans, toasted and chopped
1/2 cup coconut, shredded

Steps:

Preheat oven to 325°F
Grease and flour a 12 cup tube or bundt pan.
Beat butter and cream cheese at medium speed with an electric mixer until creamy.
Gradually add sugar, beating at medium speed until light and fluffy.
Add eggs, 1 at a time, beating just until the yellow yolk disappears.
Sift together flour and salt; add to butter mixture.
Beat batter at low speed just until blended after each addition.
Stir in vanilla, pecans, and coconut.
Pour batter into a greased and floured 12-cup tube pan.
Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
Cool in pan on a wire rack 10 to 15 minutes.
Remove from pan; cool completely on wire rack.

Nutrition Facts : Calories 701.1, Fat 41.2, SaturatedFat 22.1, Cholesterol 187.6, Sodium 353.3, Carbohydrate 76.7, Fiber 2.3, Sugar 51, Protein 9.1

CREAM CHEESE-COCONUT-PECAN POUND CAKE

CREAM CHEESE-COCONUT-PECAN POUND CAKE image

Number Of Ingredients 13

Ingredients

1 1/2 cups butter, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 cup bourbon
1 1/2 teaspoons vanilla extract
1 cup chopped pecans, toasted
1/2 cup shredded coconut
Powdered Sugar Glaze (optional)
Sugared Rosemary (optional)
Sugared Cranberries (optional)

Steps:

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears. Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla, pecans, and coconut. Pour batter into a greased and floured 12-cup tube pan. Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack. CREAM CHEESE-BOURBON-PECAN POUND CAKE: Increase pecans to 1 1/2 cups. Omit coconut. Proceed with recipe as directed. Southern Living December 2004/2008

Tips:

Use room-temperature ingredients. This will help the cake batter come together smoothly and evenly.
Cream the butter and sugar together until light and fluffy. This will incorporate air into the batter, making the cake lighter and more tender.
Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can toughen the cake.
Pour the batter into a greased and floured bundt pan. This will help the cake rise evenly and prevent it from sticking to the pan.
Bake the cake at 325°F for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This will help prevent the cake from breaking.
Serve the cake warm or at room temperature, dusted with powdered sugar or topped with a glaze.

Conclusion:

This cream cheese coconut pecan pound cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a tender crumb and a sweet and nutty topping. Whether you serve it warm or at room temperature, this cake is sure to be a hit with everyone who tries it.

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