Coconut Cream Pound Cake

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Coconut Cream Pound Cake Ingredients

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

Instructions for Coconut Cream Pound Cake

Preheat the oven to 325F. Grease and flour a 10 inch
tube 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 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.

Main Ingredient: CoconutCuisine: Uncategorized

Ingredient Insight - look inside this recipe

All-Purpose Flour

Baking Powder

Coconut

Cream Cheese

Eggs

Sugar

Bake coconut Desserts Brunch

for flavor and categorization

An absolutely delicious cake to eat and an easy one to make. Made it yesterday and it was a sure "husband pleaser." Would be a great cake to use in a strawberry trifle. ( If you can keep from eating it before you get the trifle made.)