Coconut Cream Cheese Pound Cake
From Facebook / Tasty
Equipment
- Bundt pan
Ingredients
- 1 cup butter softened
- ½ cup solid vegetable shortening
- 3 cups granulated sugar
- 8 ounces cream cheese softened
- 7 large eggs
- 3 cups all-purpose flour sifted
- 1 tablespoon coconut extract
- 1 teaspoon almond extract
- 1 cup flaked sweetened coconut pulsed 5 times in food processor
Instructions
- Preheat oven to 325°F.
- Grease a (10-inch, 12-cup) bundt or tube pan with solid vegetable shortening and sprinkle inside with sugar.
- Beat butter, shortening, and sugar in mixer, scraping sides as needed.
- Add cream cheese and blend until fluffy, again scraping sides as necessary.
- Add eggs alternately with flour, beginning and ending with flour.
- Blend in coconut and almond extracts.
- Stir in flaked coconut, and pour into prepared baking pan.
- Place pan on baking sheet and bake at 325°F for 85-90 minutes, until dry crumbs or no crumbs show on toothpick inserted into thickest part of cake.
- Cool on wire rack for 20 minutes before inverting onto serving plate.
- Frost if desired, and serve.
Nutrition
Calories: 657kcalCarbohydrates: 79gProtein: 8gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 2gCholesterol: 157mgSodium: 254mgPotassium: 128mgFiber: 2gSugar: 53gVitamin A: 865IUCalcium: 44mgIron: 2mg
