COCONUT PECAN POUND CAKE WITH COCONUT CREAM CHEESE

t’s cake time and one of my all time favorite cakes is a nice big chunk of pound cake!

My Coconut Pecan Pound Cake with Coconut Cream Cheese Glaze is the ultimate coconut lovers dessert.

Even if you’re not a big fan of coconut this cake will make you change your mind.

Lastly, I add vanilla, then I alternate between flour and coconut milk.

Make sure you always end with the flour mixture.

Also, my trick is when I get to the last addition of flour, I toss the toasted coconut and chopped pecans with the mixture then add it to the batter.

Don’t over beat the batter because we’re making cake, not scones people!

Ingredients

• 1 8 ounce package cream cheese, room temperature
• 5 eggs, room temperature
• 2 sticks butter, unsalted, room temperature
• 3 cups cake flour
• 2 1/2 cup pecans, chopped
• 1 1/2 cups toasted shredded coconut
• 1 cup coconut milk
• 1 1/2 cups white sugar
• 1 cup brown sugar
• 1 tablespoon vanilla
• 1/4 teaspoon salt
• For Coconut Cream Cheese:
• 8 ounces cream cheese, room temperature
• 2 cups powdered sugar
• 1 stick butter, unsalted, room temperature
• 2 tablespoons coconut milk
• 1 teaspoon vanilla
• toasted coconut and chopped pecans to top.

Instructions

1. Preheat oven to 300 degrees.
2. Spray a bundt pan with cooking spray and set aside.
3. Cream butter and cream cheese in mixer for about 3-5 minutes.
4. Add sugars slowly to butter/cream cheese mixture.
5. Add eggs to mixture 1 at a time, beating for 20 seconds between the next egg.
6. Add vanilla.
7. ...........................................

for full recipes please see : www.creolecontessa.com

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