Coconut Cream Cheese Pound Cake


Submitted By: Carolyn Smith

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 8 oz. cream cheese,
  • softened
  • 3 cups sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 6 oz. pkg. frozen
  • coconut, thawed
  • 1 tsp. vanilla
  • 1 tsp. coconut flavoring

    • Instructions


    Heat oven to 350°. Grease and flour a tube pan. Cream butter, shortening, and cream cheese; gradually add sugar, beating on medium speed until light and fluffy. Add eggs, one at a time, beating after each addition. Combine flour, soda, and salt; add to creamed mixture, stirring just until blended. Stir in coconut and flavorings. Spoon batter into prepared 10-inch tube pan. Bake for one hour and 15 minutes or until tooth pick comes out clean. Cool in pan 15 - 20 minutes. Remove from pan and cool completely.