Description
A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers.
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.
- In a large bowl
- cream together the butter and cream cheese until well blended. Add sugar
- and beat until light and fluffy. Blend in the eggs one at a time
- then stir in the coconut extract. Mix in flour and baking powder until just moistened
- then stir in coconut. Spoon batter into the prepared pan.
- Bake for 1 hour and 20 minutes in the preheated oven
- until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.
Prep Time: 15 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 35 mins
Servings: 16