Coconut Cream Cheese Pound Cake

One of Southern Living's all-time favorite desserts.

• Ready In: 2 hrs
• Serves: 10

Ingredients

• 1⁄2 cup butter or 1⁄2 cup margarine, softened
• 1⁄2 cup shortening
• 1 (8 ounce) package cream cheese, softened
• 3  cups sugar
• 6  eggs
• 3  cups all-purpose flour
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 (6 ounce) package  frozen coconut, thawed
• 1  teaspoon vanilla extract
• 1  teaspoon  coconut flavoring

Directions

1. Cream the butter, shortening, and cream cheese together in a bowl.
2. Gradually add sugar, beating well at medium speed.
3. Add eggs, one at a time, beating after each addition.
4. In another bowl, combine flour, soda, and salt.
5. Add to creamed mixture, stirring just until blended.
6. Stir in coconut and remaining ingredients.
7. Pour batter into a greased and floured 10-inch tube pan.
8. Bake in a 325° oven for 1 1/2 hours or until a picks tests clean.
9. Cool in pan for 10-15 minutes.
10. Turn out of pan and cool completely on a wire rack.