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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Coconut-Cream Cheese Pound Cake Recipe

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This recipe for Coconut-Cream Cheese Pound Cake is from First Baptist Church of Brooklyn, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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 325º 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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