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ADAM'S COCONUT POUND CAKE
Yield: 16 Servings
- 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
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10
inch tube pan.
- 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.
- 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.
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