Thursday, October 31, 2013

Pound Cake Challenge Week 9: Cream Cheese Coconut Pecan Pound Cake

1 ½ cups butter, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
½ teaspoon salt
¼ cup milk
1 ½ teaspoons vanilla
1 cup chopped pecans, toasted
½ cup shredded coconut

1. Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan.
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.
3. Add eggs, one at a time, beating just until the yellow disappears.
4. Stir together flour and salt, add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition.
5. Stir in vanilla, pecans and coconut. Pour batter into prepared pan.
6. Bake for 1 hour and 20 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack for 10 to 15 minutes.
7. Remove from pan; cool completely on a wire rack.

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