By Carol Ramos, The Pastry Chef's Baking
Coconut cream cheese pound cake
Adapted from The Examiner
1-1/2 cups butter, softened
1 8-ounce package cream cheese, softened
3 cups sugar
6 large eggs
3 cups flour
1/2 teaspoon salt
1/4 cup milk
2-1/4 teaspoons vanilla extract
1/2 cup fresh shredded coconut
1. Preheat oven to 325 degrees F. Grease and flour a tube pan or a Bundt pan.
2. In a large mixing bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy.
3. Gradually add the sugar, beating at medium speed until light and fluffy.
4. Add the eggs, one at a time, beating just until the yolk disappears.
5. Sift together flour and salt; add half the flour mixture to the butter mixture.
6. Add the milk followed by the remaining flour mixture.
7. Beat the batter at low speed just until blended. Stir in the vanilla and coconut.
8. Pour batter into prepared pan and bake for 1 hour and 30 to 35 minutes, or until toothpick inserted near center comes out clean.
9. Remove cake from oven and cool in pan on wire rack for 10 to 15 minutes. Loosen cake from pan with spatula and invert onto wire rack. Let cool completely.
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