Raspberry Coconut Cream Cheese Pound Cake

Prep Time: 20 minutes

Cook Time: 60 minutes

Servings: 10

Equipment:
Mixing bowl
electric mixer
loaf pan
measuring cups
measuring spoons
rubber spatula

Cuisine Type: American

This Raspberry Coconut Cream Cheese Pound Cake is a delightful dessert that perfectly marries the rich creaminess of cream cheese with the tropical flavors of coconut and the tartness of fresh raspberries. The cake boasts a moist and dense texture, making it an ideal treat for any occasion, from family gatherings to afternoon tea.

The addition of desiccated coconut adds a lovely chewiness, while the bright raspberries offer a pop of color and a burst of flavor in every bite. Baking this pound cake is a straightforward process, and it requires minimal ingredients that you might already have in your pantry.

The cake can be served plain, dusted with powdered sugar, or even topped with a simple glaze for an extra touch of sweetness. You can also customize this recipe by swapping out the raspberries for other fruits like blueberries or strawberries, making it versatile throughout the seasons.

Ingredients:

1 cup cream cheese, softened
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh raspberries
1/2 cup shredded coconut (sweetened or unsweetened)

Instructions:

Preheat your oven to 325°F (163°C). Grease a loaf pan with butter or non-stick spray and set it aside. This will guarantee that your pound cake comes out easily once baked.
In a mixing bowl, beat together the softened cream cheese and butter using an electric mixer until the mixture is smooth and creamy. Gradually add the granulated sugar, continuing to mix until the mixture is light and fluffy.
Add the eggs one at a time, confirming each is fully incorporated before adding the next. Then mix in the vanilla extract to enhance the flavor of the cake.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can result in a denser cake.
Gently fold in the fresh raspberries and shredded coconut using a rubber spatula, ensuring they’re evenly distributed throughout the batter without breaking up the raspberries too much.
Pour the batter into the prepared loaf pan and smooth the top with the spatula. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Extra Tips:

To enhance the coconut flavor, consider adding a teaspoon of coconut extract to the batter. If you prefer a sweeter cake, you can increase the sugar slightly or drizzle a simple glaze made from powdered sugar and coconut milk over the cooled cake.

This Raspberry Coconut Cream Cheese Pound Cake can be stored in an airtight container for several days, making it perfect for meal prep or as a sweet treat to enjoy throughout the week.