Cream Cheese Coconut Pecan Pound Cake

Another incredible cake from Southern Living (December 2004). Top the cooled cake with sifted powdered sugar or a simple frosting glaze, and maybe a little extra coconut and pecans.

• Ready In: 1 hr 55 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups butter, softened
• 1 (8 ounce) package cream cheese, softened
• 3  cups sugar
• 6  eggs
• 3  cups flour
• 1⁄2 teaspoon salt
• 1 1⁄2 teaspoons vanilla extract
• 1  cup pecans, toasted and chopped
• 1⁄2 cup coconut, shredded

Directions

1. Preheat oven to 325°F
2. Grease and flour a 12 cup tube or bundt pan.
3. Beat butter and cream cheese at medium speed with an electric mixer until creamy.
4. Gradually add sugar, beating at medium speed until light and fluffy.
5. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
6. Sift together flour and salt; add to butter mixture.
7. Beat batter at low speed just until blended after each addition.
8. Stir in vanilla, pecans, and coconut.
9. Pour batter into a greased and floured 12-cup tube pan.
10. Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
11. Cool in pan on a wire rack 10 to 15 minutes.
12. Remove from pan; cool completely on wire rack.