Coconut Cream Pound Cake

1. 1

   Preheat oven to 325F.

2. 2

   Grease and flour 12-cup tube pan.

3. 3

   Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended.

4. 4

   Add sugar; beat until light and fluffy.

5. 5

   Add coconut, cream of coconut and coconut extract; mix well.

6. 6

   Add eggs, one at a time, beating well after each addition.

7. 7

   Gradually add flour, beating on low speed after each addition until well blended.

8. 8

   Pour into prepared pan.

9. 9

   Bake 1-1/2 hours or until toothpick inserted near center comes out clean.

10. 10

    Cool cake in pan 15 min.

11. 11

    Carefully loosen cake from side of pan.

12. 12

    Invert pan onto wire rack; remove cake from pan.

13. 13

    Cool cake completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.