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Bourbon-Coconut Cream Cheese Pound Cake

By 3:55 PM , , , , ,

My sister and I call this crack cake.  Our mama made this for the first time several years ago and we literally stood at the kitchen counter one afternoon eating this with forks. That isn't normal behavior for us. I promise. This cake is just that delicious and irresistible.

I had never made this before, but a recent Christmas celebration with the Husband's family seemed like the perfect time to try my hand at this Southern Living recipe.

I was very happy with the way this turned out and everyone else seemed to be as well.  The combination of bourbon, coconut and pecans is wonderful.  The cream cheese in the cake batter really imparts a richness that is divine.

This cake is perfect for special occasions and would also be great as a tasty brunch treat.

A few notes:
- I used a reduced fat cream cheese in place of regular cream cheese.
- I also added a few teaspoons of bourbon to the sugar glaze.  I would definitely recommend doing so.
- I would recommend using whole milk in the sugar glaze - don't try to cut calories but using skim or reduced fat.
- Be very cautious when getting towards the end of baking time. Do NOT over cook. Less is better in this cake.

Bourbon-Coconut Cream Cheese Pound Cake

Cake:
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 extract
1 cup chopped pecans, toasted
1/2 cup shredded coconut, additional for sprinkling

Glaze:
2 cups powdered sugar
3 to 4 tablespoons milk
1 teaspoon vanilla extract

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 yolk disappears.

Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla, pecans, and coconut. Pour batter into a greased and floured 12-cup tube pan.

Bake at 325° 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 rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.

While the cake is cooling, make the glaze.

Stir together 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla extract until smooth, adding another 1 tablespoon milk, if necessary, for desired consistency.

Drizzle cake with glaze and top with additional coconut.

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