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Coconut-Cream Cheese Pound Cake Recipe

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This recipe for Coconut-Cream Cheese Pound Cake, by , is from First Baptist Church of Brooklyn, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Lee
Added: Monday, July 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter or margarine, softened
1/2 cup shortening
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 (6-ounce) package frozen coconut, thawed
1 teaspoon vanilla extract
1 teaspoon coconut flavoring

Directions:
Directions:
Cream butter, shortening, and cream cheese; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine flour, soda, and salt; add to creamed mixture, stirring just until blended. Stir in coconut and remaining ingredients. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 for 1 1/2 hours or until a wooden pick inserted in center of cake comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and let cool completely on a wire rack.

Personal Notes:
Personal Notes:
You can leave out the coconut and flavoring for a delicious cream cheese pound cake.

 

 

 

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