Desserts

Coconut Cream Pound Cake

photo by:

kraft

I have made this recipe several times and it is a "big" hit everytime I do. My friends, family really enjoy this Coconut pound cake

posted by

a cook

on 2/7/2011

time

prep:

10 min

total:

1 hr 40 min

servings

total:

24 servings

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What You Need

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1-1/4

cups (2-1/2 sticks) butter or margarine, softened

cups sugar

3/4

cup BAKER'S ANGEL FLAKE Coconut

1/2

cup cream of coconut

tsp. imitation coconut extract

eggs

cups cake flour

Make It

PREHEAT oven to 325°F. Grease and flour 12-cup tube pan. Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add sugar; beat until light and fluffy. Add coconut, cream of coconut and coconut extract; mix well. Add eggs, 1 at a time, beating well after each addition. Gradually add flour, beating on low speed after each addition until well blended.

POUR into prepared pan.

BAKE 1-1/2 hours or until toothpick inserted near center comes out clean. Cool in pan on wire rack 15 min. Remove cake from pan; cool completely.

Kraft Kitchens Tips

Substitute

Prepare as directed, using PHILADELPHIA Neufchatel Cheese.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 10 to 15 sec. or until slightly softened.

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a cook

posted:2/7/2011

I have made this recipe several times and it is a "big" hit everytime I do. My friends, family really enjoy this Coconut pound cake

joyce3974

posted:10/7/2009

This is a really good cake that everyone loves.

betheal

posted:9/20/2008

I absolutely love this recipe. I'm not much of a pound cake eater but this was moist and delicious. I took it to work and everyone loved it. Not too much coconut, just enough. Thanks for this one!

Jeanette1937

posted:8/1/2007

Way to much liquid products....cake was extremely crusty on outside but runny on the inside and cake fell apart. Baked cake as directions indicated, then baked another 1/2 hour. When inverted cake to remove from pan, the sides broke and the insides ran out all over the counter. This is not a good cake, as far as I am concerned. Could the instructions be printed in error?

trevarena

posted:7/29/2007

Made it for my husband's birthday party, a huge hit!!

a cook

posted:4/10/2007

I love baking, and this is the best coconut lb cake ever! I've made, and tried many coconut lb cakes, and this is by far the absolute best! So very moist and delicious. I would, and have made it again and again.

terey1

posted:9/14/2005

WOW! I am a coconut lover & this cake is the best so far. And the kids loved it too. Great recipe!!!

sootee3

posted:6/12/2005

The receipe calls for 6 divided eggs. However, in the instructions it asks you to add 1 egg at a time. This make no sense. SO, I made 2 cakes. The first Iadded the whole egg. It was a typical POUND CAKE> a bit on the heavy side, yet moist and yummy. NOW the second one, I whipped the egg whites, then added them to the mixture, totally obmitting the yolks. WOW... AND MORE WOW!!!! Now that one is a keeper!!! BETTER FLAVOR & TEXTURE.

audrey4311

posted:3/17/2005

this recipe is the best. i made this cake and everyone loved it. I'll keep this as one of my all time favorites. i'll make this for every holiday or function

a cook

posted:2/17/2005

This is a truly outstanding recipe. I served it over the holidays. I made it in a bundt pan and served it with whipped cream and a few fresh raspberries for color.

K:46028v0 :69098

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Coconut Cream Pound Cake

What You Need

Make It

Kraft Kitchens Tips

nutritional info per serving

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