Cream Cheese Coconut Pecan Pound Cake
- 1 1/2 cp butter, softened
- 1 (8oz) cream cheese, softened
- 3 cp sugar
- 6 large eggs
- 3 cp all-purpose flour
- 1/2 tsp salt
- 1/4 cp bourbon
- 1 1/2 tsp vanilla
- 1 cp chopped pecans, toasted
- 1/2 cp coconut
- 2 cp powdered sugar
- 3 tbsp milk
- 1 tsp vanilla
Beat butter & cream cheese at medium. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow dissappears.
Sift flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour. Stir in vanilla, pecans, and coconut.
Bake at 325 degrees for 1 hr and 30 min to 1 hr and 35 min.
TOPPING: Stir powdered sugar, milk and vanilla until smooth. Add another 1 tbsp milk if needed.
Spoon topping over cooled cake.
Toss coconut chips (3/4 cp) and flaked coconut (3/4 cp) and sprinkle over topping. Then sprinkle with edible glitter. Arrange sugared Cranberries (below) and pegans around the bottom.
1/2 cp sugar, 1/2 cp water and 1 cp cranberries to boil. Cook until the cranberries swell and just begin to pop. Drain. Toss with 1/4 cp sugar on wax paper. Can leave uncovered up to 24 hours.