Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Coconut Cream Cheese Pound Cake
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- #64267
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1/2 cup softened butter
1/2 cup shortening
8 ounces softened cream cheese
3 1/2 cups sugar
6 eggs
3 cups flour
1/4 teaspoon salt
1/4 teaspoon soda
7 ounces coconut
1 teaspoon vanilla extract
1 teaspoon coconut flavoring
directions
Cream butter, shortening and cream cheese. Gradually add sugar at medium speed. Add eggs, one at a time, beating well with each egg. Combine flour, salt and soda, then gradually add to creamed mixture.
Mix just until blended. Stir in coconut, vanilla and coconut flavoring. Bake in greased and floured or sprayed bundt or tube pan at 325 degrees F for 1 1/2 hours. Cool in pan 10 minutes, then remove.
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nutrition data
969 calories, 47 grams fat, 128 grams carbohydrates, 13 grams protein per serving.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
July 24, 2014
This was very good and had a nice texture. Made it for a baby shower and put a light blue frosting on it with more coconut sprinkled on top.