Never let a baker become bored. It may lead to the best dessert you never knew you needed.
Such was the case for me one weekend. I was relaxing in front of the TV when an uncontrollable sweet tooth hit. There wasn’t anything ready-made that would calm my craving, yet I was too comfy to leave home.
Baking was the only solution.
I rummaged through my pantry and fridge. Then started a Pinterest search based on my findings. At the top of the list was Coconut Cream Cheese Pound Cake from The Southern Lady Cooks.
Made in a 9″ x 5″ loaf pan, the size was just right. Moreover, I couldn’t go wrong with a southern recipe.
Some of my best dishes and desserts came from my time living in Tennessee. Cooks didn’t care about calories or fat. Simply what tasted good and satisfied your soul.
Proud of my resourcefulness, I proceeded to make the pound cake recipe with a few adjustments.
- I have a Cream Cheese Bundt Cake recipe in my repertoire that’s a favorite among family and friends. The butter, cream cheese, and sugar are creamed, before adding the eggs. Hence, I did the same for this cake.
- Coconut extract was my only missing ingredient, so I replaced it with vanilla. Remember, I wasn’t leaving.
- The baking instructions were 325 degrees. I’m never sure whether guidelines are for dark coated pans, so I reduced the temperature to 300 degrees to be safe. This added about 10 minutes to the longest time.
- Toasted coconut was suggested as a garnish. But that’s not really my thing. Instead, I made a super quick glaze with powdered sugar, milk, and shredded coconut. Not a lot. Just enough to moisten the coconut and adhere it to the cake.
With its moist tender crumb, every morsel of cake was rich in flavor. If you listened carefully, you could hear the subtle chew from camouflaged coconut. The glaze added more coconut taste and dribbles of extra sweetness.
Pieces of plain pound cake were delightful as well. Making a garnish or glaze purely optional. However, it’s glorious served slightly warmed.
I give this recipe my highest rating, 5 stars. Maybe next time I’ll be motivated enough to buy some coconut extract.
For the full recipe, please visit The Southern Lady Cooks.