30 March, 2015

Coconut-Cream Cheese Pound Cake | Biltmore Estate® Specialties of the House

Coconut-Cream Cheese Cake ingredients (10)
Makes one (10-inch) cake
1 (8-oz) pkg cream cheese, softened
1/2 cup butter or margarine, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
2 cups flake coconut
1 tsp vanilla extract
1 tsp coconut extract

Coconut-Cream Cheese Cake directions
Preheat oven to 350ºF. Grease and flour 10-inch tube pan; set aside.

Using an electric mixer at Medium speed, beat the cream cheeese, butter and shortening until soft and creamy, about two (2) minutes.

Gradually add sugar, beating at Medium speed, for five to seven (5 - 7) minutes. Then, add eggs, one at a time, beating just until yellow disappears.

Combine flour, soda and salt; add to butter mixture and mix just until blended. Stir in vanilla and coconut extracts.

Pour batter into the prepared pan and bake in preheated oven for one hour and twenty minutes (total eighty minutes), or until a wooden pick inserted in centerr comes out clean.

Cool in pan on a wire rack ten to fifteen (10 - 15) minutes; then, remove from pan and let cool completely on wire rack.

Adapts Oxmoor House, Inc. Biltmore Estate® Specialties of the House. Ed. Cathy A. Wesler. (Birmingham: Oxmoor House, Inc., Book Division of Southern Progress Corporation), 132 - 133.

Dessert > Cakes > bundt and tube

Page Last Updated 27 May 2015

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