Best Coconut Cream Pound Cake

Moist, not too sweet and delicious. Reduce the sugar by 1.4 cups, add more coconut extract by 0.4 tsp.

Prep time 15 mins     Cook time 1 hr 20 mins      Total time 1 hr 35 mins

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

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
2. In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
3. Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

ELDT notes & tip

Note
This cake recipe also does well baked in layers. Will make three 8 inch layers, or one 10 inch layer and one 6 inch layer. Reduce baking time if making as a layer cake, but keep the temperature the same. Test for doneness as indicated in recipe.

Tip
To keep food moist, cook it evenly, and make clean-up easier use an aluminium foil