Coconut Pound Cake
1 cup butter, softened
1 pkg (8 oz) cream cheese, softened
3 cups white sugar
6 eggs
1 tsp coconut extract
1/2 tsp vanilla extract
3 cups all-purpose flour
1/2 tsp baking powder
2 cups flaked coconut
Preheat over to 325 degrees. Grease and flour a 10 inch tube pan (or 2 large loaf pans)
With a mixer, cream together butter and cream cheese until blended. Add sugar, and beat until light & fluffy. Beat in eggs, one at a time, then stir in coconut & vanilla extracts. Gently mix in flour mixtures just until moistened. ***Stir in coconut. Spoon batter into the prepared pan(s). Bake for 1 hour and 20 minutes (1 hour for lg loaf pan) or until a knife inserted into the cake comes out clean. Allow cake to cool in pan for 10 minutes before inverting on a cooling rack.
When I made this over the weekend, I just ran down the ingredient list - not paying attention to the first sentence. The poor cake baked at 350 degrees for 15 minutes before I caught my mistake and turned the oven temp down to 325. Apparently when you play fast & loose with oven temps for pound cakes, the nice crusty top tends to fall off after the cake cools. Will try very hard not to repeat that error again -- the crust is the best part ! And, even though my pound cake is not very attractive - - it's so good.
8/24/09: Add coconut here ***
