I love sushi, but I don’t have the tools or the time to make sushi rolls, so I came up with this delicious salad. A rice cooker is essential for making the best sushi rice. You can easily change this recipe to fit your personal favorite sushi style.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 16 |
| Yield: | 1 10-inch tube cake |
Ingredients
- 1 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 3 cups white sugar
- 6 eggs
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- 2 cups flaked coconut
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
- Beat butter and cream cheese together in a large bowl with an electric mixer until blended; add sugar and beat until light and fluffy. Blend in eggs one at a time, then stir in coconut extract. Mix in flour and baking powder until just moistened; stir in flaked coconut. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes. Allow the cake to cool in the pan for 10 minutes; run a table knife around the edges to loosen, then invert carefully onto a serving plate or cooling rack. Let cool completely.
- This cake recipe also does well baked in layers. It will make three 8-inch layers, or one 10-inch layer and one 6-inch layer. Reduce baking time if making as a layer cake, but keep the temperature the same.
Nutrition Facts
| Calories | 451 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 13 g |
| Sodium | 192 mg |
| Sugars | 41 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Do not make this as a tube or bundt cake. The cake isn’t bad, but is dry. It’s very fluffy but will benefit from frosting. I’d make this as a layer cake with frosting next time. And that’s after including many of the suggestions made in the reviews.
Yum! i just made and enjoyed some of this cake. i had dissected (unsweetened) coconut that I post with about 3 tablespoons of olive oil as per another suggestion. The only other change I made was I use 2 1/2 cups of sugar. My cake is super moist. I cooked it for the time it called for, then turned off the oven and left it for another 15 to 17 minutes. Thanks for this recipe.
The taste of this cake is pretty nice but it’s too dry. I reduced the flour and even added some milk hoping to avoid a dry cake (based on the reviews) but it was still dry. Very disappointed. It’s definitely not worth the time making it again.
It tasted great and looked nice but mine over baked and was quite dry and crumbly once sliced. After 1 hr and 10 minutes it was VERY done in my oven. I wish I had checked it sooner.
The pound cake was just satisfactory. It was too poundy and was in need of more creme. Otherwise, the coconut flavours worked really well. In the future, i would recommend including mayonnaise into the wet ingredients to ensure the moisture stays present.
It wasn’t instantly dry but after the first 24 is did crumble more than expected. Had some grilled in a pan with butter to help finish the rest of it off. Other than that I enjoyed the flavor.
I made this and did what a few others suggested. I added an extra 1/2 teasp. of coconut extract, 1/2 cup less sugar, and made sure I beat the butter, cream cheese, & sugar until it was fluffy & added one egg at a time. It was delicious!!!
I used 2.5 cup of sugar still sweet will decrease sugar to 2 cups I also used unsweetened coconut , did not like texture flavor . Cake very heavy I will make next week with cake flour. There was so much batter for a regular Bundt pan.
I made this cake but with a couple of the changes suggested by other reviewers. I added an extra stick of butter and cut the sugar by a half cup. I baked it in a 13 x 9 pan because I don’t have great luck with bundt cakes-dark edges or not coming out of the pan without breaking. I started baking it for 30 minutes and then testing every 2 minutes after for maybe 10-12 more minutes. I found the cake dry and crumbly so not sure what the answer is-also add canola or vegetable oil? It had a really good flavor but the texture bothered me. Maybe I cooked it too long but the middle still seemed jiggly so I’d leave it in for a couple more minutes.
Delicious and very easy to make. Moist, flavorful but not overly sweet. Very easy to cut and holds its shape. A keeper.
Fabulous recipe – took the advice and beat the bejeebers out of the eggs and sugar. Added a little extra coconut extract, but this cake was spot on. It tasted like a macaroon cookie.
Excellent, I did bring my eggs to room temperature and decreased sugar to 2 1/2 cups. I made mini Bundt cakes and baked for 35 minutes. I have made this recipe three times or more and it has been great each time. Thank you for this delightful cake recipe.
Made in bundt pan as directed except used 2 1/2 cups sugar to cut sweetness. Baked for 1 hour 20 minutes. Toothpick came out clean, top looked brown, so took out of oven. Let cool for 10 minutes, then took out of pan. Entire middle collapsed. I am very upset as this was to be our Easter dessert.
This is such an easy recipe to follow. I made a few alterations to the ingredients though. I used 3 sticks of butter and added vanilla flavoring along with the coconut flavoring. I also made a glaze to top the cake. I will definitely make it again
I enjoyed making it and did not make any changes.
Very good but dry. I did not frost it but probably should have, or at least a cream sauce, given the dryness. I put the coconut in the food processor and am glad I did. The smaller pieces were more pleasant to eat. I used 1 t. baking powder and added 1/2 t. vanilla extract. I would make this again with the following changes: 1 1/2 t. coconut extract, 1/2 t. vanilla extract, 1 t. baking powder. I would still put the coconut in the food processor but afterwards I would soak it in milk or coconut milk for added moisture.
I made this and it turned out great. I do think is a bit dry but that could be from cooking in a microwave convection oven. We topped with cool whip and that makes it yummy!
This cake is delicious. I toasted the coconut for 5 minutes at 325 degrees and let cool before adding it to the batter.
No changes, absolutely wonderful.
This is my second time making this recipe. It is so delicious and so easy to make. It makes the whole house smells so yummy. I did alter the recipe just a bit, I use three sticks of butter instead of two. I added 1/8 of a teaspoon salt, and 1 teaspoon of vanilla extract. My daughter and her friends love when I make it for them.
I use vanilla extract instead of coconut extract because I didn’t have it, but at the end It taste delicious. I love it and my family too.