Cream Cheese Pound Cake with Coconut

This Coconut Cream Cheese Pound Cake is so delicious. This cake is made in a loaf pan and is wonderful served with fruit on top or even with ice cream.

½ cup butter or 8 Tbsp. or 1 stick, softened
1 (8 oz) pkg cream cheese, softened
1 cup white granulated sugar
3 eggs
1 tsp. pure coconut extract
2 cups all-purpose flour, unbleached
1 tsp. baking powder
1 cup coconut, sweetened, flaked or shredded
¼ cup milk

Preheat an oven to 325°F (165°C/140°C fan, Gas Mark 3). Generously spray a 9x5" loaf pan with cooking spray or line with parchment paper.

Beat butter, cream cheese, sugar and eggs with mixer. Add coconut extract. Whisk together flour and baking powder.

Add to creamed mixture and continue beating while adding coconut and milk.

Pour in batter (batter will be thick). Bake for 1 hour 10 minutes, checking for doneness as ovens vary.

Can sprinkle toasted coconut on top.

Makes 1 loaf.

Cook's Notes:

To toast 1 cup of coconut spread on baking sheet in 325°F (165°C/140°C fan, Gas Mark 3) oven for about 6-7 minutes. Shake pan a couple times to keep coconut from burning. Toast to a golden brown.