Cream Cheese Coconut Pecan Pound Cake

Bake in a non-fluted tube pan for a very classic look. This is one of Southern Living's Show Stopping Cakes.

• Ready In: 1 hr 20 mins
• Serves: 10-12

Ingredients

• 1 1⁄2 cups butter, softened
• 1 (8 ounce) package cream cheese, softened
• 3  cups sugar
• 6  large eggs
• 3  cups all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄4 cup Bourbon
• 1 1⁄2 teaspoons vanilla
• 1  cup  chopped pecans, toasted
• 1⁄2 cup  shredded coconut

• Glaze

• 2  cups powdered sugar
• 3  tablespoons milk
• 1  teaspoon vanilla
• 1  tablespoon milk, if necessary

Directions

1. Preheat oven to 325 degrees.
2. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
3. Sift together 3 cups flour and 1/2 teaspoons salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed until blended after each additioin. Stir in 1 1/2 teaspoons vanilla, toasted pecans, and shredded coconut. Pour batter into a greased and floured 12 cup tube pan.
4. Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rach 10-15 minutes. Remove from pan and cool completely on wire rack.
5. Stir together 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoons vanilla until smooth, adding another 1 tbsp milk, if necessary, for desired consistency.
6. Place completely cooled cake on serving place or cake stand; spoon glaze evenly over cake.