This Coconut Cream Cheese Pound Cake is so delicious. This cake is made in a loaf pan and is wonderful served with fruit on top or even with ice cream.
1/2 cup butter or 8 tablespoons or 1 stick softened
1 8 ounce package cream cheese, softened
1 cup white granulated sugar
1 teaspoon coconut extract
2 cups all-purpose flour
1 teaspoon baking powder
1 cup flaked or shredded sweetened coconut
1/4 cup milk
Beat butter, cream cheese, sugar and eggs with mixer. Add coconut extract. Whisk together flour and baking powder.
Add to creamed mixture and continue beating while adding coconut and milk.
Generously spray a 9 x 5 inch loaf pan with cooking spray or line with parchment paper. Pour in batter. (Batter will be thick) Bake in preheated 325 degree oven for 1 hour 10 minutes, checking for doneness as ovens vary. Makes 1 loaf. Can sprinkle toasted coconut on top.
To toast 1 cup of coconut spread on baking sheet in 325 degree oven for about 6 to 7 minutes. Shake pan a couple times to keep coconut from burning. Toast to a golden brown.