 |
|
|
|
|
|
| |
Desserts -
Coconut Cream Cheese Pound Cake
|
| 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. |
| |
|
|
|
|
|
|
|
|
|
|
|
|