Coconut Cream Pound Cake

By cnash

Ingredients

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1-1/4 cups (2-1/2 sticks) butter or margarine, softened
• 3 cups sugar
• 3/4 cup BAKER'S ANGEL FLAKE Coconut
• 1/2 cup cream of coconut
• 2 tsp. imitation coconut extract
• 6 eggs
• 3 cups cake flour

Preparation

Step 1

PREHEAT oven to 325°F. Grease and flour 12-cup tube pan. Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add sugar; beat until light and fluffy. Add coconut, cream of coconut and coconut extract; mix well. Add eggs, 1 at a time, beating well after each addition. Gradually add flour, beating on low speed after each addition until well blended.

POUR into prepared pan.

BAKE 1-1/2 hours or until toothpick inserted near center comes out clean. Cool in pan on wire rack 15 min. Remove cake from pan; cool completely.