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Desserts

Coconut Cream Pound Cake

Coconut Cream Pound Cake recipe
photo by:kraft
time
prep:
10 min
total:
1 hr 40 min
servings
total:
24 servings
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What You Need

1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/4
cups  (2-1/2 sticks) butter or margarine, softened
3
cups  sugar
3/4
cup  BAKER'S ANGEL FLAKE Coconut
1/2
cup  cream of coconut
2
tsp.   imitation coconut extract
6
 eggs
3
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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