Cream Cheese-Coconut-Pecan Pound Cake |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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There really is nothing better than a good pound cake, and this is one of the best. Ingredients:
1 1/2 cups butter, softened |
1 (8-oz.) package cream cheese, softened |
3 cups sugar |
6 large eggs |
3 cups all-purpose flour |
1/2 teaspoon salt |
1/4 cup bourbon |
1 1/2 teaspoons vanilla extract |
1 cup chopped pecans, toasted |
1/2 cup shredded coconut |
Directions:
1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
2. Sift together 3 cups flour and 1/2 tsp. salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed until blended after each addition. Stir in 1 1/2 tsp. vanilla, toasted pecans, and shredded coconut. Pour batter into a greased and floured 12-cup tube pan.
3. Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on wire rack.
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