This cream cheese coconut pecan pound cake is going straight to my favorite cake recipe collection!
If you don’t like to use alcohol in baking, you could simply just omit the bourbon. Or maybe switch it to rum, for a slightly different flavor. On the CookingAndCrafting channel there was a suggestion you could use coconut cream in its place, and I think it does sound lovely. I feel tempted to make this cake again real soon – I want to try a slice of it with vanilla bean ice cream! Yummy!
1 1/2 cups Kerrygold butter, softened
1 (8-ounce) package Philadelphia cream cheese, softened
3 cups Domino sugar
6 large Eggland’s eggs
3 cups Gold Medal all-purpose flour
1/2 teaspoon salt
1/4 cup bourbon
1 1/2 teaspoons vanilla extract
1 cup chopped pecans, toasted
1/2 cup shredded coconut
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. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla, pecans, and coconut. Pour batter into a greased and floured 12-cup tube pan.
Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.
Check out CookingAndCrafting’s awesome how-to video below!
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Quick tip: You can omit the bourbon if you don’t want the extra flavor.
Recipe and image courtesy of YouTube and CookingAndCrafting – watch her great how-to video!