Coconut Pound Cake

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.

Ingredients

• 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

Instructions

1. Preheat oven to 325°F. Grease and flour a 10 inch Bundt pan.

2. In a medium bowl, cream together butter, cream cheese, coconut, and sugar.

3. Add eggs one at a time, beating well after each egg. Add vanilla and coconut extract. Put aside.

4. In a separate bowl, sift together flour and baking powder.

5. 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.

6. 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.

---

---