Coconut Cream Cheese Pound Cake

Ingredients

1 cup butter, room temperature
8 ounces cream cheese, room temperature
3 cups granulated sugar
6 eggs
2 teaspoons vanilla extract (or 1 teaspoon vanilla extract and 1 teaspoon coconut extract)
1 teaspoon kosher salt
1 teaspoon baking powder
3 cups all purpose flour
2 cups shredded flaked coconut

Glaze

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Instructions

Preheat oven to 325°F. Coat a 10 cup bundt pan with nonstick spray OR coat with shortening and lightly dust with flour, tapping off excess. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment beat the butter and cream cheese together on medium speed until smooth. Add in sugar and mix for 2 minutes, until light and fluffy.
Add in eggs, one at a time, the extract(s), salt, and baking powder until mixed, scraping the sides of the bowl as necessary.
Turn the mixer to low and add in the flour, mixing until just incorporated.
Stir in the coconut.
Spread batter into your prepared pan and bake for 70-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes and then invert pan onto a wire rack to cool completely.
Glaze
Whisk the powdered sugar and milk together until smooth. Pour the glaze on top of the cake while it’s still warm.

Notes

store airtight at room temperature for up to 3 days