Coconut Cream Pound Cake

by Sheryl

I have always been a fan of this cake since College. My best friend and I used to make this in our apartment. We would invite other friends over and have one of those girls night. This was always the highlight of the night. Aside from its delicious taste and amazing aroma, it is very simple to make as well. You just need to follow these steps that I have provided and you are good to go! Enjoy this Coconut Cream Pound Cake with your friends. I am 100 percent sure that they would love it too! By the way, be very generous with the coconut. You can add more than 2 cups if you want. Besides the main ingredient of this is the coconut. Give it a try. Enjoy!

INGREDIENTS

1 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 cups white sugar
6 eggs
1 teaspoon coconut extract
3 cups all-purpose flour
1/2 teaspoon baking powder
2 cups flaked coconut

How to make Coconut Cream Pound Cake

Step 1: Ready the oven and preheat to 165 degrees C or 325 degrees F.

Step 2: Apply cooking spray in a 10-inch tube pan then sprinkle with flour.

Step 3: Add butter and cream cheese in a large bowl. Stir until well-mixed and creamy.

Step 4: Add sugar and whisk again until blended.

Step 5: Gradually add the eggs and beat until well-mixed.

Step 6: Add in the coconut extract.

Step 7: Add in the baking powder and flour then whisk until well-mixed and the texture is moist.

Step 8: Lastly, add in the coconut and stir.

Step 9: Transfer the batter into the greased pan.

Step 10: Place inside the preheated oven and bake for 1 hour or more until the knife that you inserted in the middle part of the cake comes out clean.

Step 11: Remove the pan from the oven and let it sit on a wire rack to cool for 10 minutes.

Step 12: Serve and enjoy!

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