Cream Cheese-Coconut-Pecan Pound Cake

Southern Living
There really is nothing better than a good pound cake, and this is one of the best.
Makes 10 to 12 servings


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1 1/2 cups butter, softened
1 (8-oz.) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 cup bourbon
1 1/2 teaspoons vanilla extract
1 cup chopped pecans, toasted
1/2 cup shredded coconut


Prep: 20 Minutes
Bake: 1 Hour, 35 Minutes

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.

2. Sift together 3 cups flour and 1/2 tsp. salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed until blended after each addition. Stir in 1 1/2 tsp. vanilla, toasted pecans, and shredded coconut. Pour batter into a greased and floured 12-cup tube pan.

3. Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on wire rack.

Created date

February 2008