Coconut Cream Cheese Pound Cake

• Vegetarian

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 3 cups Granulated sugar
  • 1 tsp Kosher salt
  • 2 cups Powdered sugar
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 2 cups Coconut, Flaked

• Dairy

  • 1 cup Butter
  • 8 oz Cream cheese
  • 2 tbsp Milk

Found on cookiesandcups.com

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
• 2 cups powdered sugar
• 2-3 tablespoons milk

Directions

• 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.
• Whisk the powdered sugar and milk together until smooth. Pour the glaze on top of the cake while its still warm.