Coconut Cream Pound Cake

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

Coconut Cream Pound Cake

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

Instructions

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.

Note: This cake recipe also does well baked in layers. Will make three 8 inch layers, or one 10 inch layer and one 6 inch layer. Reduce baking time if making as a layer cake, but keep the temperature the same. Test for doneness as indicated in recipe.

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