Coconut Cream Pound Cake

Name: Coconut Cream Pound Cake
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 2 bundt cakes, 16-20 serving(s)
Ingredients: 1 cup butter, softened; 1 (8 ounce) package cream cheese, softened; 3 cups white sugar; 6 eggs; 1 (13 ounce) can cream of coconut; 3 cups self-rising flour

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Recipe by luvinmykids

This past Christmas, I was searching for the best way to use my can of cream of coconut. Not finding anything that really sounded like what I wanted, I modified a standard bundt cake recipe. Makes 2 cakes - perfect for making one as a gift and keeping one for yourself.

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READY IN: 1hr 35mins

SERVES: 16-20

YIELD: 2 bundt cakes

UNITS: US

INGREDIENTS

Nutrition

1

cup butter, softened
1

(8 ounce) package cream cheese, softened
3

cups white sugar
6

eggs
1

(13 ounce) can cream of coconut
3

cups self-rising flour

DIRECTIONS

Preheat oven to 325°. Grease and flour 2 bundt pans.
In large bowl, cream together butter and cream cheese until well blended. Add sugar and beat until light and fluffy.
Blend in the eggs one at a time, beating well after each addition. Stir in cream of coconut until well blended.
Gradually add flour and stir just until blended.
Pour batter into prepared pans. Bake for 1 1/2 hours or until both cakes tests done. Allow to cool in pan for 10 minutes before turning out.
*Pineapple flavored cream cheese may also work.

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