Coconut Cream Pound Cake

Chris and I celebrated our 23rd wedding anniversary on Sunday, June 29th.  I made a cake to celebrate!  Everyone in our family likes pound cake .... and coconut.  I searched and found this Coconut Cream Pound Cake on All-Recipes.  It sounded like exactly what I was looking for.  It was perfect - dense, yummy, buttery, coconutty - we enjoyed it all week.  I think Chris ate a piece for breakfast everyday with his coffee.  Yummy!

Coconut Cream Pound Cake (adapted from All Recipes)

INGREDIENTS:

1 cup butter, softened 1 (8 ounce) package cream cheese, softened 3 cups white sugar 6 eggs DIRECTIONS: 1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. 2. In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan. 3. Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack. Printable Version

1 teaspoon coconut extract 3 cups all-purpose flour 1/2 teaspoon baking powder 2 cups flaked coconut