Coconut Cream Pound Cake

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• 1 package (8 oz) cream cheese, softened

• 3 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 2 cups granulated sugar

• 6 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon coconut extract

• 1 cup coconut milk (or substitute with regular milk)

• 1 1/2 cups shredded sweetened coconut

Instructions:

1. Preheat Oven and Prepare Pan:

   • Preheat your oven to 325°F (165°C).

   • Grease and flour a 10-inch bundt pan or a tube pan.

2. Cream Butter and Cream Cheese:

   • In a large mixing bowl, beat together the softened butter and cream cheese until light and fluffy, about 3-5 minutes.

3. Add Sugar:

   • Gradually add the granulated sugar, and continue to beat until the mixture is smooth and creamy.

4. Add Eggs:

   • Add eggs one at a time, beating well after each addition. This helps the batter become smooth and well-incorporated.

5. Combine Dry Ingredients:

   • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

6. Alternate Adding Dry Ingredients and Coconut Milk:

   • Gradually add the dry flour mixture in three parts, alternating with the coconut milk in two parts, starting and ending with the dry ingredients. Mix on low speed to avoid overmixing.

7. Add Flavors and Coconut:

   • Stir in the vanilla extract, coconut extract, and shredded coconut.

8. Pour Batter Into Pan:

   • Pour the batter into the prepared bundt pan, smoothing the top evenly.

9. Bake:

   • Bake for 60-70 minutes or until a toothpick inserted into the center of the cake comes out clean.

10. Cool and Serve:

    • Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

    • Once cooled, you can drizzle with a simple glaze (powdered sugar + coconut milk) or just enjoy it plain!

Enjoy your rich, coconutty pound cake!