"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Coconut Cream Cheese Pound Cake Recipe

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This recipe for Coconut Cream Cheese Pound Cake, by , is from The Jewell Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rhonda Jewell

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. butter, softened
1/2 c. shortening
8 oz. cream cheese, softened
3 c. sugar
6 eggs
3 c. flour
1/4 tsp. soda
1/4 tsp. salt
6 oz. frozen coconut, thawed
1 tsp. vanilla
1 tsp. coconut extract

Directions:
Directions:
Cream shortening, butter and cream cheese; gradually add sugar, beating at medium speed 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 flavorings.

Spoon batter into greased and floured 10 inch tube pan. Bake at 350 for 1 hour and 15 minutes. Cool in pan 10-15 minutes; remove from pan and cool completely.

Personal Notes:
Personal Notes:
This is a Southern Living recipe.

 

 

 

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