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Coconut Cream Cheese Pound Cake

Course: Dessert
Servings: 12 servings
Calories: 657kcal
From Facebook / Tasty
Print Recipe

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: 657kcal | Carbohydrates: 79g | Protein: 8g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 157mg | Sodium: 254mg | Potassium: 128mg | Fiber: 2g | Sugar: 53g | Vitamin A: 865IU | Calcium: 44mg | Iron: 2mg