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Ingredients
| salted butter: 1 1/2 cups (softened) |
| cream cheese: 1 8oz package (softened) |
| granulated sugar: 3 cups |
| eggs: 6 |
| all-purpose flour (unsifted): 3 cups |
| salt: 1/2 tsp |
| vanilla extract: 1 1/2 tsp |
| pecans: 1 cup (toasted and chopped) |
| coconuts (shredded): 1/2 cup (shredded) |
Cream Cheese Coconut Pecan Pound Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
95 min -
Servings
12 serving(s)
Tags
- Preheat oven to 325°F
- Grease and flour a 12 cup tube or bundt pan.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating just until the yellow yolk disappears.
- Sift together flour and salt; add to butter mixture.
- Beat batter at low speed just until blended after each addition.
- Stir in vanilla, pecans, and coconut.
- Pour batter into a greased and floured 12-cup tube pan.
- Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
- Cool in pan on a wire rack 10 to 15 minutes.
- Remove from pan; cool completely on wire rack.