This moist coconut pound cake is a real crowd-pleaser. I use this recipe for making wedding cake layers.
Ingredients
- 1 cup butter , softened
- 1 package cream cheese , 8 ounce
- 3 cups white sugar
- 6 eggs
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- 0.5 teaspoons baking powder
- 2 cups flaked coconut
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
-
2
Beat butter and cream cheese together in a large bowl with an electric mixer until blended; add sugar and beat until light and fluffy. Blend in eggs one at a time, then stir in coconut extract. Mix in flour and baking powder until just moistened; stir in flaked coconut. Spoon batter into the prepared pan.
-
3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes. Allow the cake to cool in the pan for 10 minutes; run a table knife around the edges to loosen, then invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts
Per serving
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