Mini Coconut Pound Cakes Recipe

Individual Coconut Pound Cakes

Mini pound cakes with your favorite fruit preserves are a simple recipe for dessert.

15 min. prep time
16 servings
353 Ratings


1 1/4 cups sugar
3/4 cup Land O Lakes® Butter, softened
3 ounces cream cheese, softened
1/4 cup milk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 cup sweetened flaked coconut
Fruit preserves or jam


Heat oven to 350°F.   Place paper baking cups into muffin pan cups or grease cups; set aside.

Combine sugar, butter and cream cheese in bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk, eggs and vanilla. Continue beating until smooth. Stir in flour and coconut.

Spoon into prepared muffin pan cups, filling each 3/4 full. Bake 32-38 minutes or until light golden brown.

Serve warm or at room temperature; top with fruit preserves or jam.

Nutrition Facts (1 serving)

Calories: 240

Fat: 13g

Cholesterol: 70mg

Sodium: 115mg

Carbohydrates: 28g

Dietary Fiber: 1g

Protein: 3g

Recipe #7932©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

ilove it yummmmmmmmmmmmmmmmmmmmmmy
I made this like a traditional pound cake rather than in cupcake tins. I poured half the batter into the pan, layered the raspberry jam on top, then covered that with the remaining batter. It was delicious. You might have to fuss with the cook time but that's about all.
My mom and I love coconut, so naturally we loved this recipe. These were yummy and didn't need frosting or anything. I will make these again when I need to use up some coconut.

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