anyone have a good homemade creme cheese pound cake or coconut pound cake?

Question

looking for a tasty recipe, thank you

thanks girls real nice recipes.

Answer 1

Cream Cheese Pound Cake

The cake is put into a cold oven and then baked slowly at gradually increasing temperatures.

1 cup (2 sticks) unsalted butter, room temperature
1 8-ounce package cream cheese, room temperature
3 cups sugar
1 teaspoon salt
6 large eggs, room temperature
4 teaspoons vanilla extract
3 cups sifted all purpose flour

Butter and flour 12-cup Bundt pan. Using electric mixer, beat butter and cream cheese in large bowl until fluffy, about 4 minutes. Add sugar and salt; beat 10 minutes, occasionally scraping down sides of bowl. Add eggs 1 at a time, beating until blended after each addition. Beat in vanilla. Beat in flour at low speed until batter is smooth (do not overbeat). Transfer batter to pan. Place pan in cold oven. Set temperature at 200°F; bake 20 minutes. Increase temperature to 250°F; bake 20 minutes. Increase to 275°F; bake 10 minutes. Increase to 300°F; bake cake until tester inserted near center comes out clean, about 1 hour longer. Cool cake in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 3 days ahead. Wrap; store at room temperature.) Makes 1 large cake.




Coconut Pound Cake

1 cup (2 sticks) butter or margarine, softened
1/2 cup vegetable shortening
3 cups sugar
6 eggs
3 cups sifted flour
1/4 teaspoon salt
1 cup milk
1 package (7 ounces) flaked coconut
1 teaspoon Coconut Extract
1 teaspoon Pure Almond Extract

Glaze:
1 1/2 cups sugar
3/4 cup water
1/2 teaspoon Coconut Extract

Preheat oven to 350°F. Cream butter, shortening and sugar in large mixer bowl. Beat in eggs one at a time. Sift flour with salt. Add to butter mixture alternately with milk, beginning and ending with dry ingredients. Stir in coconut and extracts. Pour into a greased and floured 10-inch tube or bundt pan. Bake 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Remove from pan and glaze while cake is hot.

Glaze: Mix sugar, water and extract in saucepan. Stir to dissolve sugar, bring to boil; cook 1 minute. Brush on hot cake, using all of the glaze.

Answer 2

Cream Cheese and Wild Blueberry Pound Cake
6 3/4 ounces (1 1/2 cups) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 ounces cream cheese, at room temperature
4 ounces (1/2 cup) unsalted butter, slightly soft
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1 cup wild blueberries (most stores carry frozen blueberries; don't let them thaw or the juices will streak the batter)

Heat the oven to 325 degrees F. Spray an 8 x 5 x 3-inch loaf pan with a nonstick coating.Whisk together the flour, baking powder and salt until well blended. With an electric mixer, beat the cream cheese and butter until very pale and little tails have formed. Sprinkle in the sugar and beat well until slightly fluffy. Scrape the sides of the bowl well. Add the eggs, one at time, beating until blended before adding the next egg. With the mixer on low, add the flour, vanilla extract and lemon zest, and mix until almost incorporated. Switch from the mixer to a stiff rubber spatula and mix until the batter is well blended and smooth, taking care to scrape the bowl's bottom and sides. Gently fold in the berries. Scrape the batter into the loaf pan and bake in middle of the oven until the cake is golden brown and a wooden pick comes out with just a few crumbs clinging to it when inserted in the center (60 to 65 minutes if using fresh berries; 75 to 90 minutes if using frozen berries).
Let the cake cool for 15 minutes and then invert the pan and lightly tap the bottom to release the cake. Cool completely on rack before serving.

Answer 3

Coconut Pound Cake

INGREDIENTS:
2 cups white sugar
1 cup butter
5 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup milk
3 1/2 ounces flaked coconut
1 teaspoon coconut extract
1 cup white sugar
1/4 cup water
1 teaspoon coconut extract
1/2 cup chopped walnuts

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.
Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.
To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon coconut extract, and walnuts. Boil for 1 minute, and pour over still warm cake.


Cream Cheese Pound Cake

1-1/2 cups butter, softened
1 pkg. ( 8 oz.) cream cheese, softened
2-1/3 cups sugar
6 eggs
3 cups flour
1 tsp vanilla

Preparation -
In a large bowl, blend the butter and cream cheese together. Add the sugar and beat for about 5 minutes or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Gradually add the flour,amd beat until well blended. Stir in the vanilla. Pour into 2 greased and floured loaf pans. Bake in a preheated oven at 300º for 1 hour and 15 minutes. Cool in the pans for 15 minutes. Remove from the pans and continue cooling on a wire rack.

Answer 4

3 cups sifted cake flour (sift before measuring)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter, room temperature
1 pound powdered sugar
4 egg yolks, well beaten
1 cup milk
1 teaspoon vanilla
1 cup shredded coconut
4 egg whites, well beaten
.
Frosting:
1 cup sugar
1/2 cup light corn syrup
3 tablespoons water
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 cups grated coconut
PREPARATION:
Cake:
Measure the sifted cake flour into a bowl. Add baking powder and salt. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the beaten egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently. Bake in greased 8-inch pans at 350° for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Makes three 8-inch layers.
Frosting:
Combine sugar, corn syrup, water, egg whites, cream of tartar and salt in top of double boiler. Cook over rapidly boiling water, beating with electric hand-held mixer until mixture stands in peaks. Remove from heat; add vanilla. Continue beating until frosting is firm enough to hold when spread on cake. Frost cake sprinkle immediately with grated coconut, pressing coconut onto sides of cake with hands.

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1 cup butter, room temperature
1/2 cup shortening
3 cups granulated sugar
1 package (8 ounces) cream cheese, room temperature
3 cups all-purpose flour, sifted before measuring
6 eggs
1 tablespoon vanilla extract
PREPARATION:
In a large mixing bowl, cream butter and shortening with an electric hand-held mixer on medium speed, until light. Gradually beat in the sugar. Beat in cream cheese. Add flour, alternating with the eggs, beginning and ending with flour.
Stir in vanilla extract. Pour batter into a generously greased and floured 10-inch tube pan. Bake at 325° for about 1 hour and 15 minutes, until a wooden pick comes out clean when inserted in the center. Let cool in pan for 10 minutes, then remove to a rack to cool completely.

Good Luck

Answer 5

try

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