Monday, September 19, 2011

Coconut Cream Cheese Pound Cake

I had no idea this recipe would stir up so many requests so instead of emailing it several times I am posting it here.  Believe it or not there is one small piece left on the counter yet.  It won't make it through the evening I'm sure!

Coconut Cream Cheese Pound Cake

1/2 cup butter or marg. softened
1/2 cup shortening
1  8oz. pkg. cream cheese, softened
3 cups sugar
6 large eggs
3 cups flour
1/4 teas. baking soda
1/4 teas. salt
1  6oz. pkg. grated or shredded coconut
1 teas. vanilla
1 teas. coconut extract

Get the butter, shortening and cream cheese out and let them come to room temperature.  Beat first 3 ingredients at medium speed for 2 minutes or until soft and creamy.  Gradually add sugar, beating at medium speed 5 to 7 minutes.  Add eggs one at a time, beating just until yellow disappears.  Combine flour, baking soda and salt.  Add to butter mixture.  Mix at low speed just until blended.  Stir in coconut and flavorings.  Pour batter in to greased and floured Bundt pan.  Bake at 325 degrees for 1 hour 30 minutes.  Do the toothpick test.  Cool in pan on wire rack for 15 minutes.  Remove from pan. Cool completely. Garnish with a drizzle of powdered sugar glaze and toasted coconut if desired.  

It was a big hit here!  

~~Peggy Lee


country stitcher said...

I will be trying this recipe this week. thank you for it!
Happy Stitching

Jenny said...

Dang, should not have clicked on the link to your post; my tummy is roaring at me now.... LOL
Looks super-yummy!

Charlene ♥ SC said...

Thanks, Peggy Lee. Looks and sounds like a real winner!

Margaret said...

Sounds and looks delicious. Thank you for the recipe.