Create a Coconut Pound Cake with only 10 minutes of prep time! Made with cream cheese and more, this may be the most scrumptious Coconut Pound Cake ever.
What You Need
Original recipe yields 24 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/4 cups butter, softened
3 cups sugar
3/4 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup cream of coconut
2 tsp. coconut extract
3 cups cake flour
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Let's Make It
Heat oven to 325°F.
Grease and flour 12-cup tube pan. Beat cream cheese and butter in large bowl with mixer until 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.
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.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 0.7933g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.