Ingredients:
1/2 cup (8 tablespoons or 1 stick) softened butter
1 8-ounce package cream cheese, softened
1 cup white granulated sugar
3 eggs
1 teaspoon coconut extract
2 cups all-purpose flour
1 teaspoon baking powder
1 cup flaked or shredded sweetened coconut
1/4 cup milk
Instructions:
In a mixing bowl, beat the softened butter, cream cheese, sugar, and eggs using a mixer until well combined.
Add the coconut extract to the mixture and continue to beat.
Mix the baking powder and all-purpose flour in an other basin.
Gradually add the flour mixture to the creamed mixture while continuing to beat.
Stir in the flaked or shredded sweetened coconut and milk.
Preheat the oven to 325°F (165°C). Generously spray a 9 x 5-inch loaf pan with cooking spray or line it with parchment paper.
Pour the batter into the prepared loaf pan. Keep in mind that the batter will be dense.
Bake in the preheated oven for approximately 1 hour and 10 minutes. Check for doneness as ovens may vary.
Once baked, remove the pound cake from the oven and let it cool in the pan for a while before transferring it to a wire rack to cool completely.
Optional: Sprinkle toasted coconut on top for added flavor and decoration.
Enjoy this delicious Coconut Cream Cheese Pound Cake!
Note: To toast 1 cup of coconut, spread it on a baking sheet and bake in a 325°F (165°C) oven for about 6 to 7 minutes. Shake the pan a couple of times to prevent burning and toast the coconut until it turns golden brown.