Cream Cheese Coconut Pecan Pound Cake
Another incredible cake from southern living (december 2004). top the cooled cake with sifted powdered sugar or a simple frosting glaze, and maybe a little extra coconut and pecans.
Steps
Preheat oven to 325f.
Grease and flour a 12 cup tube or bundt pan.
Beat butter and cream cheese at medium speed with an electric mixer until creamy.
Gradually add sugar , beating at medium speed until light and fluffy.
Add eggs , 1 at a time , beating just until the yellow yolk disappears.
Sift together flour and salt.
Add to butter mixture.
Beat batter at low speed just until blended after each addition.
Stir in vanilla , pecans , and coconut.
Pour batter into a greased and floured 12-cup tube pan.
Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
Cool in pan on a wire rack 10 to 15 minutes.
Remove from pan.
Cool completely on wire rack.
Ingredients
butter, cream cheese, sugar, eggs, flour, salt, vanilla extract, pecans, coconut