Coconut Cream Pound Cake

          

A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers.

Original recipe makes 1 – 10 inch tube pan

Ingredients

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

  • PREP

    15 mins

  • COOK

    1 hr 20 mins

  • READY IN

    1 hr 35 mins

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
  2. 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.
  3. 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.

Nutrition

Calories: 451 kcal
Carbohydrates: 60.7 g
Cholesterol: 125 mg
Fat: 21.1 g
Fiber: 1.5 g
Protein: 6.2 g
Sodium: 191 mg

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