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Easy Coconut Pound Cake

TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling YIELD: 6 servings.
“This cake is easy to make and is always a big hit,” writes Lisa Varner from Charleston, South Carolina. “I like to serve it with ice cream for a double-dose treat!”

Ingredients

  • 3/4 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 3/4 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sweetened shredded coconut
  • Confectioners' sugar and additional coconut, optional

Directions

  • 1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Beat in flour just until combined; fold in 1/2 cup coconut.
  • 2. Coat an 8-in. fluted tube pan with cooking spray; dust with flour. Pour batter into prepared pan. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar and additional coconut if desired.

Nutrition Facts

1 slice: 650 calories, 35g fat (22g saturated fat), 187mg cholesterol, 273mg sodium, 78g carbohydrate (53g sugars, 1g fiber), 8g protein.

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