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1
Preheat oven to 300 degrees F.
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2
Spray a 10-cup tube pan with floured cooking spray and set aside (make sure the pan is coated well).
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3
Cream together the butter and cream cheese on low speed until mixed well.
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4
Slowly add the sugar.
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5
Beat until the mixture is light and fluffy at medium-high speed for 5 minutes.
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6
Add eggs, 1 at a time, beating on low speed.
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7
(Mix from 15 to 30 seconds.)
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8
Slowly add flour.
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9
Once the flour is mixed in add the extracts.
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10
Beat the mixture on medium-low speed for about 30 seconds.
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11
Stop and scrape down the sides, beat another 30 seconds.
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12
TIP: do not overbeat, cake will be dry.
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13
Pour batter into the tube pan and distribute evenly.
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14
Bake for 1 hour 30 minutes.
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15
Test for doneness.
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16
Remove from over and let the cake cool in the pan for 15 minutes.
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17
After 15 minutes turn the cake out on a serving dish.
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18
Put the dish on a wire rack to complete cooling.
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19
One cake is cool, frost.
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20
Icing: Take the strained crushed pineapple, put in a small bowl, and with the back of a large spoon, press out as much juice as possible.
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21
Set aside.
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22
Cream together the cream cheese and butter.
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23
Add the crushed pineapple and extracts.
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24
Beat about a minute.
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25
Slowly add the confectioners' sugar, 1 cup at a time, until you reach the desired spreading consistency.
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26
You will most likely use the entire box.
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27
Beat until light and fluffy.
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28
Frost the pound cake on all sides, top and middle.
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29
Carefully press the coconut on the sides, and sprinkle on the top.
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30
Hint, put the cake dish on waxed paper so that the coconut that falls off can be easily collected.
