Coconut Cream Pound Cake

A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 35 mins
• Calories: 451 Calories

Ingredients

• 6 eggs
• 1 cup butter, softened
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• 1 (8 ounce) package cream cheese, softened
• 2 cups flaked coconut
• 3 cups white sugar
• 1 teaspoon coconut extract

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.

Step 2

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.

Step 3

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.