Yummy Coconut cake. Can be used in any size pan.
Cream Cheese Coconut Pound Cake
- 1/2 cup rm temp. butter or margarine
- 1/2 cup shortening
- 1-8oz rm temp cream cheese
- 3 cups sugar
- 6 eggs
- 3 cups all purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 oz coconut flakes
- 1 tsp pure vanilla
- 1 tsp coconut extract
- Preheat oven to 350. Cream marg. or butter, shortening & cream cheese. Gradually add sugar and mix until light & fluffy.Add 1 egg at a time, mixing well after each. Combine flour, baking soda,& salt together. Mix into creamed mixture until well combined and add vanilla and coconut extract. Flod in coconut flakes. Pour into 10 -12 cup tube or bundt pan. Bake 1 hr and 15 minutes or until toothpick comes out clean. Cool 5 minutes, then turn out onto a rack and let cool completely.
- I have made this in 2- 8 inch round pans and adjusted the time. And I have made in 2 cookie sheet pans for Petit Fours. I place a filling between the 2 cakes and covered with icing.