It’s cake time and one of my all time favorite cakes is a nice big chunk of pound cake!
My Coconut Pecan Pound Cake with Coconut Cream Cheese Glaze is the ultimate coconut lovers dessert.
Even if you’re not a big fan of coconut this cake will make you change your mind.
My picky teenager only liked coconut in curries and all things savory.
I had to make her change her mind about living her life without the sweet taste of coconut desserts.
I started her out with my Coconut Cream Pie Cheesecake!
And if you love cheesecake and coconut you must make this recipe.
I love making pound cakes because it’s just a simple dessert but the results are spectacular.
First, I just beat cream cheese and butter until it’s light and fluffy.
Next, add eggs, one at a time people, because you can’t rush food goodness!
Lastly, I add vanilla, then I alternate between flour and coconut milk.
Make sure you always end with the flour mixture.
Also, my trick is when I get to the last addition of flour, I toss the toasted coconut and chopped pecans with the mixture then add it to the batter.
Don’t over beat the batter because we’re making cake, not scones people!
Pour the batter into your pan and bake that baby up!
While our cake is baking it’s time to make our Coconut Cream Cheese Glaze.
Again, it’s butter time!
Butter, cream cheese, vanilla, powdered sugar and coconut milk.
It’s really that simple. Beat everything together and thin with even more coconut milk to your desired consistency.
A quick trick is to zap the cream cheese glaze in the microwave for about 15 seconds for a pourable glaze.
Don’t forget to top the cake with even more toasted coconut and chopped pecans.