COCONUT POUND CAKE

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Create a Coconut Pound Cake with only 10 minutes of prep time! Made with cream cheese and more, this may be the most scrumptious Coconut Pound Cake ever.

Provided by My Food and Family

Categories     Dairy

Time 1h40m

Yield 24 servings

Number Of Ingredients 8

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/4 cups butter, softened
3 cups sugar
3/4 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup cream of coconut
2 tsp. coconut extract
6 eggs
3 cups cake flour

Steps:

  • Heat oven to 325°F.
  • Grease and flour 12-cup tube pan. Beat cream cheese and butter in large bowl with mixer until blended. Add sugar; beat until light and fluffy. Add coconut, cream of coconut and coconut extract; mix well. Add eggs, 1 at a time, beating well after each addition. Gradually add flour, beating on low speed after each addition until well blended.
  • Pour into prepared pan.
  • Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool in pan on wire rack 15 min. Remove cake from pan; cool completely.

Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0.7933 g, Sugar 0 g, Protein 4 g

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