Springtime Pound Cake: Peaches, Coconut & Pecans

Usually the description “light” does not fit with pound cake. But this scrumptious dessert turned out light and delicious. At our afternoon Innkeepers Reception at Lookout Point, we serve a dessert, appetizer, wine and iced tea. Guests were raving this weekend about the Peachy Coconut Pecan Pound Cake, and requesting the recipe. 


1 1/2 cup butter, softened
8 ounces cream cheese, softened
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon salt
1/4 cup peach schnapps
1 1/2 teaspoon vanilla
1 cup diced peaches (canned, frozen, or fresh)
1 1/2 cups pecans, tasted and chopped
1 cup coconut (divided use)

Grease a 10 inch tube pan, or large bundt pan. Sprinkle 1/4 cup coconut around bottom of pan.

Beat butter and cream cheese at medium speed with stand mixer about 2 minutes or until creamy. Add sugar gradually, beating 5 minutes on medium speed after all the sugar is added. Add eggs, one at a time, beating just until the yolk disappears.

Combine flour and salt, and add to butter mixture alternately with the peach schnapps, beginning and ending with the flour. Beat at low speed just until blended after each addition.

Stir in vanilla, peaches, 3/4 cup coconut, and chopped pecans. Pour batter into prepared pan.

Bake at 325 degrees for 90 minutes or until toothpick inserted in center comes out clean. Cool pan on a wire rack for 30 minutes, then invert and remove from pan. Cool completely on wire rack.

Note: when using a bundt pan, you may need to put some batter in another pan (I put about 2 cups of batter in 4×8 inch loaf pan, and baked it for about 50 minutes).

Lookout Point Lakeside Inn
Kristie Rosset
Bed and Breakfast Foodie

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