Coconut Cream Cheese Pound Cake
1/2 cup butter, softened
1/2 cup shortening
8 oz pkg cream cheese, softened
3 cups sugar
3 cups flour
1/4 tsp soda
1/4 tsp salt
1 (6 oz) pkg frozen flake grated coconut thawed (1 3/4 cups); (Tropic Isle)
1 tsp vanilla extract
1 tsp coconut flavoring
Beat butter, shortening, and cream cheese at medium speed with an electric mixer for 2 minutes or until creamy. Gradually add sugar, beating 5-7 minutes. Add eggs, 1 at a time, beating after each addition just until yellow disappears.
Combine flour, baking soda, and salt; add to butter mixture, beating at low speed just until blended. Stir in coconut, vanilla, and coconut flavoring.
Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 30 to 40 minutes or until a wooden pick inserted in the center of the cake comes out clean.
Cool in pan on a wire rack for 10 to 15 minutes; remove from pan and cool completely on wire rack.
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I had a wonderful Coconut Cream Cheese Pound Cake Recipe that I had been using for years. Then, I saw this one. After putting it back several times into my recipe box, I decided to try it. This is now my favorite Coconut Cream Cheese Pound Cake. I never make the other one anymore.