Cream Cheese Coconut Pecan Pound Cake Recipe

Name: Cream Cheese Coconut Pecan Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 cup chopped pecans, toasted; 1/2 cup shredded coconut; Glaze; 2 cups powdered sugar; 3 tablespoons milk; 1 teaspoon vanilla; 1 tablespoon milk, if necessary

Servings: persons

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
1 cup chopped pecans, toasted
1/2 cup shredded coconut
Glaze
2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla
1 tablespoon milk, if necessary

1
Preheat oven to 325 degrees.
2
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 disappears.
3
Sift together 3 cups flour and 1/2 teaspoons salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed until blended after each additioin. Stir in 1 1/2 teaspoons vanilla, toasted pecans, and shredded coconut. Pour batter into a greased and floured 12 cup tube pan.
4
Bake 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 rach 10-15 minutes. Remove from pan and cool completely on wire rack.
5
Stir together 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoons vanilla until smooth, adding another 1 tbsp milk, if necessary, for desired consistency.
6
Place completely cooled cake on serving place or cake stand; spoon glaze evenly over cake.

2257

kcal

Calories

113

Fat

287

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups butter, softened, 1 (8 ounce) package cream cheese, softened, 3 cups sugar, 6 large eggs, and more.

Yes, Cream Cheese Coconut Pecan Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cream Cheese Coconut Pecan Pound Cake

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