Moist Coconut Pound Cake

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Coconut lovers rejoice — the triple treat of coconut flavoring, flaked coconut and cream of coconut boost the flavor profile of this cake to one invoking a blissful tropical vacation!

Ingredients

1½ cups butter, room temperature

1 package (8-ounce) cream cheese, room temperature

3 cups sugar

6 eggs, room temperature

3 cups flour

½ teaspoon baking powder

¹/₈ teaspoon salt

1 bag (7-ounce) sweetened, flaked coconut

½ cup cream of coconut (not coconut milk)

2 teaspoons vanilla

1 teaspoon coconut flavoring

Directions

Spray a 10-inch tube pan with baking spray. Preheat oven to 325 degrees.
Cream butter and cream cheese in a bowl. Add sugar. Mix 5 minutes at medium speed until light and fluffy. Add eggs, one at time, on low speed, just until yellow disappears.
Fold in dry ingredients using a spatula and alternating with cream of coconut. Stir in vanilla and coconut flavoring.
Bake for 80 minutes. Cool in pan 15 minutes. Then remove and cool on rack.

Recipe Courtesy Of

Dee Yates of Asheboro, a member of Randolph EMC