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.
A very rich, coconut flavored poundcake. A favorite from now on!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (4263g)|
|Recipe Makes: 4|
|Calories from Fat: 4094 (30%)|
|Amt Per Serving||% DV|
|Total Fat 454.9g||606 %|
|Saturated Fat 245.1g||1225 %|
|Monounsaturated Fat 126.8g|
|Polyunsanturated Fat 32.5g|
|Cholesterol 7083mg||2179 %|
|Sodium 9444.1mg||326 %|
|Potassium 3338.9mg||88 %|
|Total Carbohydrate 2165.5g||637 %|
|Dietary Fiber 22.8g||91 %|
|Sugars, other 2142.8g|
|Protein 245.2g||350 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 13465
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