Coconut Cream Pound Cake
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
1/2 teaspoon baking powder
2 cups flaked coconut
Preheat the oven to 325F. Grease and flour a 10 inch
tube pan. In a large bowl, cream together the butter
and cream cheese until well blended. Add sugar, and
beat until light and fluffy. Blend in the eggs one at
a time, then stir in the coconut extract. Mix in flour
and baking powder until just moistened, then stir in
coconut. Spoon batter into the prepared pan.
Bake for 1 hour and 20 minutes in the preheated oven,
until a knife inserted into the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes
before inverting onto a cooling rack.
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