Not Your Average Pound Cake
Courtesy of The incredible edible egg™ 10 Servings • 15 Min. Prep Time • 80 Min. Cook Time| Ingredients |
|---|
| 1/2 c. butter, softened |
| 1/2 c. vegetable shortening |
| 1 (8 oz.) pkg. cream cheese |
| 3 c. sugar |
| 6 eggs |
| 1 tsp. coconut extract |
| 1 tsp. vanilla extract |
| 3 c. flour |
| 1/2 tsp. baking powder |
| 2 c. fresh frozen coconut, thawed |
| 1/2 c. sweetened flaked coconut for garnish or fresh berries or fresh fruit slices |
Directions:
1. Greased and flour a 10" tube pan; set aside.
2. In a large bowl, beat together butter, shortening and cream cheese until blended. Add sugar gradually, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Add coconut and vanilla extracts; mix well. Gradually add flour and baking powder; beat until smooth. Stir in thawed coconut flakes.
4. Pour batter into prepared pan and bake in a preheated 325ºF oven until a knife inserted into cake comes out clean or about 1 hr. and 20 min. Allow cake to cool on a cooling rack for 10-15 min. before removing cake from pan. Sprinkle with sweetened flaked coconut and/or fresh fruit for garnish.
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Nutrition:
Calories: 626; Total Fat: 32g; Saturated Fat: 16g; Cholesterol: 147mg; Total Carbs: 80g; Fiber: 2g; Protein: 8g; Sodium: 184mg;