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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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My favorite coconut poundcake 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 |
Directions:
1. Preheat the oven to 325F.
2. Grease and flour a 10 inch tube pan.
3. In a large bowl, cream together the butter and cream cheese until
4. well blended.
5. Add sugar, and beat until light and fluffy.
6. Blend in the eggs one at a time, then stir in the coconut extract.
7. Mix in flour and baking powder until just moistened, then stir in coconut.
8. Spoon batter into the prepared pan.
9. Bake for 1 hour and 20 minutes in the preheated oven, until a knife
10. inserted into the cake comes out clean.
11. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.
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