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!