Coconut cream cheese pound cake

Coconut cream cheese pound cake

Ingredients/Components

• sugar - 3 c
• eggs - 6 item
• pkg - 1 oz
• butter or margarine - 1/2 c
• salt - 1/4 tsp
• vanilla flavoring - 1 tsp
• baking powder - 1/4 tsp
• shortening - 1/2 c
• all-purpose flour - 3 c
• coconut flavoring - 1 tsp

How to make coconut cream cheese pound cake:

Cream together butter or margarine, cream cheese and shortening. Gradually add sugar, beating at a medium speed of an electric mixer, until light and fluffy. Add eggs, one at a time, beating well after each addition. Before measuring, sift 3 cups of flour and re-sift with baking powder and salt. Add sifted ingredients to creamed mixture at a low speed, mixing only until well blended. Fold in the coconut and flavorings.

Pour batter into a greased and floured 10-inch tube pan and bake in a preheated 350° oven for 1 hour and 15 minutes. Cool for 10 to 15 minutes before removing from pan, then let cool completely.

Recipe categories: Desserts, Cakes, Coconut.