Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Pecan Pound Cake with Coconut Cream Cheese

  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes

Ingredients

Scale
  • 1 8 ounce package cream cheese, room temperature
  • 5 eggs, room temperature
  • 2 sticks butter, unsalted, room temperature
  • 3 cups cake flour
  • 2 1/2 cup pecans, chopped
  • 1 1/2 cups toasted shredded coconut
  • 1 cup coconut milk
  • 1 1/2 cups white sugar
  • 1 cup brown sugar
  • 1 tablespoon vanilla
  • 1/4 teaspoon salt

For Coconut Cream Cheese:

  • 8 ounces cream cheese, room temperature
  • 2 cups powdered sugar
  • 1 stick butter, unsalted, room temperature
  • 2 tablespoons coconut milk
  • 1 teaspoon vanilla
  • toasted coconut and chopped pecans to top.

Instructions

  1. Preheat oven to 300 degrees.
  2. Spray a bundt pan with cooking spray and set aside.
  3. Cream butter and cream cheese in mixer for about 3-5 minutes.
  4. Add sugars slowly to butter/cream cheese mixture.
  5. Add eggs to mixture 1 at a time, beating for 20 seconds between the next egg.
  6. Add vanilla.
  7. Mix flour and salt together. Add in four batches to mixture.
  8. Alternate between flour and coconut milk.
  9. Beat about 20 seconds between.
  10. Scraping down sides of mixing bowl.
  11. Toss coconut and pecans with last batch of flour.
  12. Add to mixer and beat for about 20 more seconds.
  13. Pour mixture into baking pan. Tap baking pan on counter to remove air bubbles.
  14. Bake at 300 degrees for 1 hour and 30 minutes, check cake with a skewer for fork. Bake 10 minutes more if needed.
  15. Remove cake from oven, allow to cool 10 minutes in pan. Remove from pan and cool on cake platter for 30 more minutes.

To Prepare Coconut Cream Cheese:

  1. Place all ingredients into a mixer and mix well.
  2. Add more coconut milk to thin to desired consistency.
  3. Pour cream cheese over cake and top with shredded coconut and chopped pecans.
  4. Serve with extra cream cheese on the side.

Notes

You can microwave coconut cream cheese for about 10-15 seconds for a more glaze like consistency.
To Toast Coconut: Place sweetened, shredded coconut into a pan over medium heat, stir constantly until coconut begins to brown, remove from heat, continue to stir and allow to cool to room temperature before using.

Nutrition

  • Serving Size: 8-10

Find it online: https://www.creolecontessa.com/2016/04/13/coconut-pecan-pound-cake-with-coconut-cream-cheese/