As if a cream cheese pound cake was not rich enough, this one goes over the top with the addition of shredded coconut and chopped pecans. And don’t forget the sugar glaze that’s drizzled over the top. For a special holiday occasion, garnish the cake plate with sugared rosemary sprigs and sugared cranberries.
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 yolk disappears.
Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla, pecans, and coconut. Pour batter into a greased and floured 12-cup tube pan.
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; cool completely on wire rack.
The bourbon gives this pound cake a wonderful aroma and flavor, but you may substitute an equal amount of milk, if desired.
This cake is fantastic! We added a teaspoon or two of bourbon to the icing as well. Be sure to watch the cake towards the end of the cooking time as well as to not over bake.
For a full review and pics check out our blog: http://onecoupleskitchen.blogspot.com/2012/12/bourbon-coconut-cream-cheese-pound-cake.html
Oh my goodness!!!!! I have been looking for this recipe for years. I made this cake 3 years ago for Christmas and everyone loved it. It was Fantastic. The density, texture, and flavor were all to our liking. This was the first cake I had ever made from scratch and everyone was impressed. The icing was a fabulous presentation. I did add some extra pecans and coconut on top. I am excited about making this cake again for Christmas!!
Just made this cake, and was especially wary of the dryness issues mentioned. The key: Coarsely chop the pecans (see photo). If you chop the pecans too much, they become powdery and soak up the moisture from the cake. I chopped mine too much... but still, the taste is wonderful, and with coffee, it's still delicious. But DO make coffee :)
This is the driest cake - it crumbles when you cut it -it is so dry - I was so disappointed.
The icing hardened and flaked off of the cake.
It would be better to split the batter between two bundt pans and double the icing to make two smaller cakes. The flavor is good but I now wonder if anyone tests the recipes before they are published.
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