Coconut Cream Pound Cake
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.
READY IN: 1hr 35mins
SERVES: 16-20
YIELD: 2 bundt cakes
UNITS: US
INGREDIENTS
Nutrition- 1
- 1
- 3cups white sugar
- 6
- 1(13 ounce) can cream of coconut
- 3cups 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.