- 예열 및 준비
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
- 재료 섞기
Beat butter and cream cheese together in a large bowl with an electric mixer until blended; add sugar and beat until light and fluffy. Blend in eggs one at a time, then stir in coconut extract. Mix in flour and baking powder until just moistened; stir in flaked coconut. Spoon batter into the prepared pan.
- 예열 및 준비
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes. Allow the cake to cool in the pan for 10 minutes; run a table knife around the edges to loosen, then invert carefully onto a serving plate or cooling rack. Let cool completely.
- 칼로리:457 칼로리%22%
- 단백질:6.0 g%12%
- 탄수화물:61.0 g%20%
- 지방:21.0 g%42%
- 설탕:41.0 g%41%
- 소금:0.5 g%7%
- 에너지:1912 kJ%31%
Coconut Cream Pound Cake is a delicious and satisfying dish, Featuring (8 ounce) package cream cheese, white sugar and eggs, perfectly balancing sweetness with texture in every bite. Serve slightly warm or at room temperature, dusted with powdered sugar or a scoop of vanilla ice cream alongside.
