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Prep Time: 15 Minutes Cook Time: 80 Minutes |
Ready In: 95 Minutes Servings: 1 |
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A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers. 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 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.
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