An incredibly rich and moist pound cake, made tender with the addition of cream cheese and packed with the tropical flavor of coconut. This dense, buttery cake is a true classic.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1/2 cup | Butter or Margarine, softened |
| 1/2 cup | Shortening |
| 1 (8 ounce) package | Cream Cheese, softened |
| 3 cups | Sugar |
| 6 | Eggs |
| 3 cups | All-purpose Flour |
| 1/4 teaspoon | Baking Soda |
| 1/4 teaspoon | Salt |
| 1 (6 ounce) package | Frozen Coconut, thawed |
| 1 teaspoon | Vanilla Extract |
| 1 teaspoon | Coconut Extract |
Instructions
- Preheat the oven to 350°F. Generously grease and flour a 10-inch tube pan.
- In a large bowl, cream the butter, shortening, and cream cheese together with an electric mixer.
- Gradually add the sugar, beating at medium speed until the mixture is light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, combine the flour, baking soda, and salt.
- With the mixer on low speed, add the dry ingredients to the creamed mixture, stirring just until blended.
- Stir in the thawed coconut and both the vanilla and coconut extracts.
- Spoon the thick batter into the prepared pan and spread evenly.
- Bake for 1 hour and 15 minutes, or until a long wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 to 15 minutes.
- Remove the cake from the pan and let it cool completely on a wire rack.
Note
The top of the recipe card has a handwritten suggestion: “add Black Walnuts?” This would be a delicious addition; fold in about 1 cup of chopped black walnuts along with the coconut.
