Made this a couple of days ago and it’s delish! Gets better everyday. I used all vanilla extract and still had a good coconut flavor. Think I may toast some of the coconut next time. I didn’t add the glaze-just not a big fan.
In all honesty this cake is really simple. The batter comes together quickly. You could even toast the coconut to add another layer of flavor!
- 1 cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 3 cups granulated sugar
- 6 eggs
- 2 teaspoons vanilla extract (or 1 teaspoon vanilla extract and 1 teaspoon coconut extract)
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 3 cups all purpose flour
- 2 cups shredded flaked coconut
- 2 cups powdered sugar
- 2-3 tablespoons milk
Get the full recipe and instructions here >> Coconut Cream Cheese Pound Cake @ cookiesandcups.com