Individual Coconut Pound Cakes

Mini Coconut Pound Cakes Recipe
35
3 Reviews
Mini pound cakes with your favorite fruit preserves are a simple recipe for dessert.
15 min
Prep Time
1:40
Total Time
16 mini pound cakes

Ingredients

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

Directions

  1. Heat oven to 350°F. Place paper baking cups into muffin pan cups or grease cups; set aside.
  2. 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.
  3. Spoon into prepared muffin cups, filling each 3/4 full. Bake 32-38 minutes or until light golden brown. 
  4. Serve warm or at room temperature; top with fruit preserves or jam.

Recipe Tips

Nutrition Facts (1 mini pound cakes)

Calories
240
Cholesterol
70mg
Carbohydrates
28g
Protein
3g
Fat
13g
Sodium
115mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

ilove it yummmmmmmmmmmmmmmmmmmmmmy

Rating

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.

Rating

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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