Coconut Cream Pound Cake What you will 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 BAKERS ANGEL FLAKE Coconut 1/2 cup cream of coconut 2 tsp. imitation coconut extract 6 eggs 3 cups cake flour Directions: 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. kraftrecipes/recipes/coconut-cream-pound-cake-69098.aspx
Posted on: Sun, 28 Dec 2014 00:37:28 +0000
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