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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 Memaw's Cookbook , 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!

Susan Curtis


1/2 C. Margarine or butter
1/2 C. Shortening (Crisco)
1 8 oz. Cream cheese (room temperature)
3 C. Sugar
6 Eggs
3 C. All purpose flour
1/4 t. Baking powder
1/4 t. Salt
1 6 oz. Package frozen coconut (thawed)
1 t. Vanilla
1 t. Coconut flavoring

Cream butter, shortening, & cream cheese; gradually add sugar, beating at medium speed on electric mixer until light and fluffy. 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 flavoring.

Spoon batter into a greased and floured 10 inch tube pan. Lightly dust with regular sugar instead of flour to make the cake have a good crust.

Bake at 350 for 1 hour an 15 minutes or until a wooden tooth pick comes out clean. Cool in the pan for 10 to 15 minutes; remove from pan and cool completely.




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