Coconut Cream Pound Cake

Name: Coconut Cream Pound Cake
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 16 servings
Ingredients: 1 cup butter, softened 1 cup butter, softened; 1 (8 ounce) package cream cheese, softened 1 (8 ounce) package cream cheese, softened; 3 cups white sugar 3 cups white sugar; 6 eggs 6 eggs; 1 teaspoon coconut extract 1 teaspoon coconut extract; 3 cups all-purpose flour 3 cups all-purpose flour; ½ teaspoon baking powder ½ teaspoon baking powder; 2 cups flaked coconut 2 cups flaked coconut

Prep: 15 minsCook: 1 hr 20 mins

Prep

15 mins

Cook

1 hr 20 mins

Servings

Difficulty

Hard

Vegetarian

(0)

Ingredients

Servings:

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.