Coconut Cream Pound Cake
Serves: 5
Mohammad Wiegand
1 January 1970
Based on User reviews:
57
Spice
51
Sweetness
44
Sourness
36
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1 cup
Butter (softened)3 cups
White Sugar6
Eggs1 tsp
Coconut Extract3 cups
All-Purpose Flour1 tsp
Baking Powder2 cups
Flaked CoconutDirections:
1
Preheat the oven to 325 degrees F (165 degrees C)
2
Grease and flour a 10 inch tube pan
3
In a large bowl, cream together the butter and cream cheese until well blended
4
Add sugar, and beat until light and fluffy
5
Blend in the eggs one at a time, then stir in the coconut extract
6
Mix in flour and baking powder until just moistened, then stir in coconut
7
Spoon batter into the prepared pan
8
Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean
9
Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack