Coconut Cream Cheese Pound Cake

Coconut Cream Cheese Pound Cake

1/2 cup butter, room temperature
1/2 cup shortening
1/2 tsp vanilla
2 tsp coconut extract
6 eggs, room temperature
8 oz cream cheese, room temperature
3 cups flour
3 cups sugar
1/2 tsp baking powder
pinch of salt

1. Preheat oven to 350 degrees. Grease and flour 10" tube pan.
2. Cream butter, shortening and cream cheese in a large mixing bowl. Gradually add sugar, beating at medium speed, until light and fluffy.
3, Stir in vanilla and coconut extracts. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt. Add to batter and stir until just blended.
4. Pour batter into prepared pan and bake for 1 hour, 15 mins or until tester comes out clean.
5. Cool in pan for 15 mins, then remove from pan and cool completely on wire rack before cutting.

Serves 15

Note: Monitor baking time after 1 hour - cake can over-brown quickly.