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Cream Cheese Coconut Pecan Pound Cake

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Ingredients

  • TOPPING:
  • 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

Details

Preparation

Step 1

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.

FOR HOLIDAY:

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.

SUGARED CRANBERRIES:
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.

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