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Coconut Cream Cheese Pound Cake

This buttery, moist, coconut cream cheese pound cake is great by itself or a great base to serve with fruit.
Course Dessert
Cuisine American
Keyword pound cake
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 16

Ingredients

  • 1/2 c butter, softened
  • 1/2 c shortening
  • 8 oz cream cheese, softened
  • 3 c sugar
  • 6 eggs, room temperature
  • 3 c all purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 6 oz coconut
  • 2 tsp vanilla

Instructions

  • Beat butter, shortening and cream cheese at medium speed with electric mixer for 2 minutes or until creamy.  Gradually add sugar, beating 5 to 7 minutes
  • Add eggs, one at a time, beating after each addition just until yellow disappears. (Don't over beat)
  • Combine flour, baking soda and salt; add to butter mixture, beating at low speed just until blended.  Add vanilla.
  • Stir in coconut.
  • Pour batter into a greased and floured tube pan or bundt pan.  Bake at 325 degrees for 1 hour and 20 minute or until a toothpick inserted in center comes out clean.