Coconut Cream Pound Cake

Name: Coconut Cream Pound Cake
Total time: 105
Yield: 16
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; 0.5 teaspoon baking powder; 2 cups flaked coconut

Recipe by Connie Bridges Mallard from allrecipes.com

Dessert 2 Hr. 45 Mins.

Ingredients

16 servings

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1 cup butter, softened
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1 (8 ounce) package cream cheese, softened
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3 cups white sugar
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6 eggs

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1 teaspoon coconut extract
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3 cups all-purpose flour
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0.5 teaspoon baking powder
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2 cups flaked coconut

Instructions

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