Coconut-Cream Cheese Pound Cake
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A home-kitchen version of coconut-cream cheese pound cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1/2 c. softened butter or margarine
- 1/2 c. shortening
- 1 (8 oz.) pkg. cream cheese, softened
- 3 c. sugar
- 3 c. all-purpose flour
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 (16 oz.) pkg. frozen coconut, thawed
- 1 tsp. vanilla
- 1 tsp. coconut flavoring
Method
Cream
butter, shortening and cream cheese.
Gradually add sugar,
beating
well at medium speed.
Add eggs, one at a time, beating
after
each addition.
Combine flour and soda. Add salt. Add
to creamed mixture, stirring just until blended.
Stir
in coconut and remaining ingredients. Pour batter into greased and floured 10-inch tube pan.
Bake at 325° for 1 1/2 hours.
Cool in pan 10 to 15 minutes.
Remove from pan and let cool completely on a wire rack.
Rate:
