This moist coconut pound cake is a real crowd-pleaser. I use this recipe for making wedding cake layers.
Ingredients
- butter: 1 cup (softened)
- cream cheese: 1 pack (8 ounce pack, softened)
- white sugar: 3 cups
- eggs: 6 piece
- coconut extract: 1 tsp
- all-purpose flour: 3 cups
- baking powder: 0.5 tsp
- flaked coconut: 2 cups
Metric Conversion
Stages of cooking
-
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
-
Beat butter and cream cheese together in a large bowl with an electric mixer until blended; add sugar and beat until light and fluffy. Blend in eggs one at a time, then stir in coconut extract. Mix in flour and baking powder until just moistened; stir in flaked coconut. Spoon batter into the prepared pan.
-
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes. Allow the cake to cool in the pan for 10 minutes; run a table knife around the edges to loosen, then invert carefully onto a serving plate or cooling rack. Let cool completely.
