Recipes...COCONUT CREAM CHEESE POUND CAKE
substances
1 cup butter, room temperature
8 oz cream cheese, room temperature
3 cups granulated sugar
6 eggs
2 teaspoons vanilla extract (or 1 teaspoon vanilla extract and 1 teaspoon coconut extract)
1 teaspoon kosher salt
1 teaspoon baking powder
three cups all purpose flour
2 cups shredded flaked coconut
Glaze
2 cups powdered sugar
2-3 tablespoons milk
commands
Preheat oven to 325�F. Coat a 10 cup bundt pan with nonstick spray OR coat with shortening and lightly dust with flour, tapping off excess. Set aside.
in the bowl of your stand mixer outfitted with the paddle attachment beat the butter and cream cheese collectively on medium velocity till smooth. add in sugar and blend for 2 minutes, until light and fluffy.
add in eggs, one at a time, the extract(s), salt, and baking powder till mixed, scraping the edges of the bowl as important.
flip the mixer to low and upload within the flour, blending until just included.
Stir inside the coconut.
unfold batter into your organized pan and bake for 70-80 minutes, or till a toothpick inserted into the center of the cake comes out clean.
permit the cake to chill within the pan for 10-15 minutes and then invert pan onto a wire rack to cool completely.
Glaze
Whisk the powdered sugar and milk collectively until clean. Pour the glaze on pinnacle of the cake at the same time as it�s nonetheless warm.
Notes
keep hermetic at room temperature for up to a few days
1 cup butter, room temperature
8 oz cream cheese, room temperature
3 cups granulated sugar
6 eggs
2 teaspoons vanilla extract (or 1 teaspoon vanilla extract and 1 teaspoon coconut extract)
1 teaspoon kosher salt
1 teaspoon baking powder
three cups all purpose flour
2 cups shredded flaked coconut
Glaze
2 cups powdered sugar
2-3 tablespoons milk
commands
Preheat oven to 325�F. Coat a 10 cup bundt pan with nonstick spray OR coat with shortening and lightly dust with flour, tapping off excess. Set aside.
in the bowl of your stand mixer outfitted with the paddle attachment beat the butter and cream cheese collectively on medium velocity till smooth. add in sugar and blend for 2 minutes, until light and fluffy.
add in eggs, one at a time, the extract(s), salt, and baking powder till mixed, scraping the edges of the bowl as important.
flip the mixer to low and upload within the flour, blending until just included.
Stir inside the coconut.
unfold batter into your organized pan and bake for 70-80 minutes, or till a toothpick inserted into the center of the cake comes out clean.
permit the cake to chill within the pan for 10-15 minutes and then invert pan onto a wire rack to cool completely.
Glaze
Whisk the powdered sugar and milk collectively until clean. Pour the glaze on pinnacle of the cake at the same time as it�s nonetheless warm.
Notes
keep hermetic at room temperature for up to a few days
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