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Coconut Cream Pound Cake
Prep
15 mins
Cook
1 hr 20 mins
Servings
16
Difficulty
Hard
Ingredients
- 11 cup butter, softened
- 11 (8 ounce) package cream cheese, softened
- 33 cups white sugar
- 66 eggs
- 11 teaspoon coconut extract
- 33 cups all-purpose flour
- ½ teaspoon baking powder½ teaspoon baking powder
- 22 cups flaked coconut
Instructions
- 1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
- 2
Beat butter and cream cheese together in a large bowl with an electric mixer until blended; add sugar and beat until light and fluffy. Blend in eggs one at a time, then stir in coconut extract. Mix in flour and baking powder until just moistened; stir in flaked coconut. Spoon batter into the prepared pan.
- 3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes. Allow the cake to cool in the pan for 10 minutes; run a table knife around the edges to loosen, then invert carefully onto a serving plate or cooling rack. Let cool completely.
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