Nothing denotes tropical like something flavored with coconut. Add a little butter and cream cheese with that coconut and you can end up with something heavenly!
Here is my take on a coconut pound cake.
Pair this cake with pineapple or strawberries and whipped cream and I dare you to try not to smile.
1/2 cup salted butter, softened
1/2 cup coconut oil
8 ounces cream cheese, softened
2 1/2 cups granulated sugar
5 large eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 1/2 cups flour
1 teaspoon baking powder
2 cups shredded coconut
Preheat oven to 325°F. Grease and flour a 10 inch Bundt pan.
In a medium bowl, cream together butter, cream cheese, coconut, and sugar.
Add eggs one at a time, beating well after each egg. Add vanilla and coconut extract. Put aside.
In a separate bowl, sift together flour and baking powder.
Add half of the flour mixture to the butter/coconut oil mixture and beat well. Add remaining flour mixture and beat for an additional 2 minutes using a stand mixer.
Pour batter into prepared Bundt pan and back for approximately 1 hour and 30 minutes. Use a toothpick to test the doneness. It should come out clean.