Coconut Cream Pound Cake

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. 1

   Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.

2. 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. 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.