Coconut Cream Pound Cake Recipe

1 cup 1 pkg. (8 oz) 3 cups 6 1 tsp 3 cups 1/2 tsp 2 cups

Butter, softened Cream cheese, softened White sugar Eggs Coconut extract All-purpose flour Baking powder Flaked coconut

Oven Temp ~ 325°        Baking Time ~ 1 Hour & 20 Min. Pan Type ~ 10 inch Bundt pan

Preheat oven, grease and flour your 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 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.


Note:

This cake recipe also does well baked in layers. 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. Test for doneness as indicated in recipe