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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 2 |
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This past Christmas, I was searching for the best way to use my can of cream of coconut. Not finding anything that really sounded like what I wanted, I modified a standard bundt cake recipe. Makes 2 cakes - perfect for making one as a gift and keeping one for yourself. Ingredients:
1 cup butter, softened |
1 (8 ounce) package cream cheese, softened |
3 cups white sugar |
6 eggs |
1 (13 ounce) can cream of coconut |
3 cups self-rising flour |
Directions:
1. Preheat oven to 325°. Grease and flour 2 bundt pans.
2. In large bowl, cream together butter and cream cheese until well blended. Add sugar and beat until light and fluffy.
3. Blend in the eggs one at a time, beating well after each addition. Stir in cream of coconut until well blended.
4. Gradually add flour and stir just until blended.
5. Pour batter into prepared pans. Bake for 1 1/2 hours or until both cakes tests done. Allow to cool in pan for 10 minutes before turning out.
6. *Pineapple flavored cream cheese may also work.
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