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Cream Cheese-Bourbon-Coconut-Pecan Pound Cake Recipe

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This recipe for Cream Cheese-Bourbon-Coconut-Pecan Pound Cake is from The REM Family Cookbook Project, 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 1/2 cup butter, softened
8 oz. pkg. cream cheese, softened
3 cups sugar
3 large eggs
3 cups all-purpose flour
1/2 tsp. salt
1/4 cup bourbon
1 1/2 tsp vanilla extract
1 cups chopped pecans, toasted
1/2 cup coconut
Directions:
Directions:
Preheat oven to 325

Beat butter and cream cheese at medium speed until creamy. Gradually add sugar, continuing beating, until light and fluffy. Add eggs, 1 at a time, just until the yellow yolk disappears.

Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla and pecans. Pour batter into a greased and floured 12-cup pan.

Bake at 325º for 1 hour and 30 min to 1 hour and 35 min. or until a long wooden pick inserted in the center of the cake comes out clean. Cool in pan on a wire rack for 10-15 minutes. Remove from pan; cool completely on wire rack.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
I used my fancy silicone cathedral cake pan and sprinkled the finished cake with confectioner's sugar and it looked awesome. Kevin took it to work for a holiday party and said his coworkers raved about it.

 

 

 

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