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COCONUT CREAM CHEESE POUND CAKE (Kay’s Recipe)
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| Ingredients | |
| 1 cup | butter, room temperature |
| 8 ounces | cream cheese, room temperature |
| 3 cups | granulated sugar |
| 6 | eggs |
| 2 teaspoons | vanilla extract, (or 1 teaspoon vanilla extract and 1 teaspoon coconut extract) |
| 1 teaspoon | kosher salt |
| 1 teaspoon | baking powder |
| 3 cups | all purpose flour |
| 2 cups | shredded flaked coconut |
| Glaze | |
| 2 cups | powdered sugar |
| 2-3 tablespoons | milk |
Instructions
Preheat oven to 325°F. Coat a 10 cup bundt pan with nonstick spray OR coat with shortening and lightly dust with flour, tapping off excess. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment beat the butter and cream cheese together on medium speed until smooth. Add in sugar and mix for 2 minutes, until light and fluffy.
Add in eggs, one at a time, the extract(s), salt, and baking powder until mixed, scraping the sides of the bowl as necessary.
Turn the mixer to low and add in the flour, mixing until just incorporated.
Stir in the coconut.
Spread batter into your prepared pan and bake for 70-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes and then invert pan onto a wire rack to cool completely.
Glaze
Whisk the powdered sugar and milk together until smooth. Pour the glaze on top of the cake while it’s still warm.
Notes
store airtight at room temperature for up to 3 days
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