Cream Cheese-Coconut-Pecan Pound Cake

Name: Cream Cheese-Coconut-Pecan Pound Cake
Prep time: 20 min
Cook time: 20 min
Total time: 20 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

This vegetarian recipe serves 12. One serving contains 689 calories, 8g of protein, and 39g of fat. Head to the store and pick up bourbon, flour, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 20 minutes.

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 disappears.

Ingredients you will need

Egg

Sift together 3 cups flour and 1/2 tsp. salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed until blended after each addition. Stir in 1 1/2 tsp. vanilla, toasted pecans, and shredded coconut.

Ingredients you will need

Shredded Coconut

Bourbon

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