|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Coconut Cream Cheese Pound Cake
|
|
|
|
Submitted by:
Jimmy |
|
|
This is my favorite poundcake recipe. It is creamy with an outstanding flavor. If you don't like coconut, leave it out and make the recipe the same way, it is still delicious. |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 1/2 cup(s) , Butter Softened
- 1/2 cup(s) , Shortning
- 8 ounces , Cream Cheese Softened
- 3 cup(s) , Sugar
- 6 large , Eggs
- 3 cup(s) , Flour
- 1/4 teaspoon(s) , Baking Soda
- 1/4 teaspoon(s) , Salt
- 6 ounces , Coconut
- 1 teaspoon(s) , Vanilla Extract
- 1 teaspoon(s) , Coconut Extract
|
|
| Instructions: |
Beat first 3 ingredients at med. speed with an electric mixer for 2 min or until creamy. Gradually add sugar, beating 5-7 minutes. Add eggs, 1 at a time, beating until just yellow disappears.
Combine flour, baking soda and salt; add to butter mixture, stirring just until blended. Stir in coconut and flavorings.
Pour batter into a greased and floured 10" tube pan. Bake at 325 degrees for 1 hour and 30 min., or until a wooden pick comes out clean. Cool in pan on a wire rack 10-15 min.; remove from pan and cool completely on a wire rack. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|