Cream Cheese-Coconut-Pecan Pound Cake

Name: Cream Cheese-Coconut-Pecan Pound Cake
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters bourbon; 355 milliliters butter, softened; 118 milliliters shredded coconut; 227 grams package cream cheese, softened; 6 larges eggs; 710 milliliters all-purpose flour; 237 milliliters chopped pecans, toasted; 1 teaspoons salt; 710 milliliters sugar; 2 teaspoons vanilla extract

Cream Cheese-Coconut-Pecan Pound Cake requires about 1 hour and 55 minutes from start to finish. This recipe makes 12 servings with 689 calories, 8g of protein, and 39g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. A mixture of salt, butter, pecans, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy.

Ingredients you will need

Cream Cheese

Butter

Sugar

Equipment you will use

Hand Mixer

Add eggs, 1 at a time, beating just until the yellow yolk disappears.

Ingredients you will need

Egg

Egg Yolk

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, pecans, and coconut.

Ingredients you will need

Bourbon

Coconut

Vanilla

Butter

Pecans

All Purpose Flour

Salt

Pour batter into a greased and floured 12-cup tube pan.

Equipment you will use

Frying Pan

Bake at 325 for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes.

Equipment you will use

Wire Rack