Ingredients for Coconut Cream Cheese Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup vegetable shortening
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 4 large eggs
- All Purpose Flour
- Baking Soda
- 1 teaspoon salt
- Frozen Coconut
- Vanilla Extract
- Coconut Flavoring
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How to Make Coconut Cream Cheese Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream together the softened butter, shortening, and cream cheese until light and fluffy. Use an electric mixer for best results.
- Gradually add the sugar, beating on medium speed until well combined.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the shredded coconut and vanilla extract.
- Pour the batter into the prepared tube pan and spread evenly.
- Bake for 1 hour and 20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
241g
Fat
71g
Carbs
29g
