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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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âThis cake is easy to make and is always a big hit,â writes Lisa Varner from Charleston, South Carolina. âI like to serve it with ice cream for a double-dose treat!â Ingredients:
3/4 cup butter, softened |
4 ounces cream cheese, softened |
1-1/2 cups sugar |
3 eggs |
3/4 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup flaked coconut |
confectioners' sugar and additional coconut, optional |
Directions:
1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Beat in flour just until combined; fold in coconut.
2. Coat an 8-in. fluted tube pan with cooking spray; dust with flour. Pour batter into prepared pan. Bake at 325° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar and additional coconut if desired. Yield: 6 servings.
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