As if a cream cheese pound cake was not rich enough, this one goes over the top with the addition of flaked coconut. And do not forget the sugar glaze drizzled over the top. For a special holiday occasion, garnish the cake plate with sugared gum drops and cherries.
1 cup Butter, softened
1 package (8 ounces) Cream cheese, softened
3 cups White sugar
1 tsp Coconut extract
3 cups All-purpose flour
1/2 tsp Baking powder
2 cups Flaked coconut
Oven Temp ~ 325°
Baking Time ~
Pan Type ~ 10 inch Bundt cake pan
In a large bowl, cream together the
butter and cream cheese until well blended. Add in the sugar, 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 coconut cream batter into prepared pan.
Bake Coconut Cream Pound Cake until a knife inserted into cake comes out clean. Allow the cake to cool in pan for 10 minutes, before inverting onto a cooling rack.
This coconut cream pound cake recipe also does well baked in layers. Will make three 8 inch cake 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. Test for doneness as indicated in recipe.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!