ITALIAN CREAM BUNDT CAKE

Italian Cream Bundt Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 12

1 1/2 cup(s) unsalted butter, softened
1 package(s) 8 ounces cream cheese, softened
2 cup(s) sugar
1 cup(s) firmly packed light brown sugar
1 1/2 teaspoon(s) salt
5 - eggs
1 tablespoon(s) vanilla
3 cup(s) all purpose flour
1/2 teaspoon(s) baking powder
1 cup(s) finely chopped pecans, toasted
3/4 cup(s) sweetened flaked coconut, toasted
- garnish: powdered sugar

Steps:

Spray a 15 cup bundt pan with nonstick baking spray with flour. Set aside. In a large bowl, beat butter and cream cheese until fluffy, 3-4 minutes. Add sugars and salt; beat at high speed 10 minutes; stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour and baking powder, beating until well combined. Stir in pecans and coconut. Spoon batter into prepared pan.
Place in a cold oven. Bake at 300F until a wooden pick inserted near center comes out clean, approximately 1 hour and 20 minutes. Let cool in pan 10 minutes. Remove from pan, and let cool completely on a wire rack. Garnish with powdered sugar, if desired.