This Coconut Cream Pound Cake is truly excellent. Be sure to beat the sugar/butter for about 7 minutes to ensure enough air is incorporated. Also, I use dessicated coconut (I buy it online) and it makes a WONDERFUL improvement – none of that “chew chew chew” feeling with the supermarket kind. Has a stronger coconut taste, and lends a firmness that makes this wonderful cake even better!
This recipe produces an incredibly moist and flavorful pound cake. The aroma, while baking, is out of this world! After enjoying the aroma of this cake in the oven, I didn’t even get to taste it, if that tells you anything. I’m told it was different and delicious.
Coconut Cream Pound Cake
1 h 35 m
16 servings
451 cals
Ingredients:
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
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