Cream Cheese-Coconut-Pecan Pound Cake

Cooking Instructions

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

sift together 3 cups flour and 1/2 tsp. salt; add to butter mixture. Beat at low speed until blended after each addition. Stir in 1 1/2 tsp. vanilla toastedn pecans and shredded coconut. Pour batter into a greased and floured 12-cup tube pan. (bunt cake pan)

Bake at 325 for 1 hour and 35 minutes or until a long wooden pick inserted in center comes out clear.

Powdered sugar glaze: stir together 2 cups of powdered sugar 3 tbsp. of milk adding 1 more tbsp. if necessary for desired consistency and 1tsp. vanilla extract. Pour over cake and sprinkle some coconut if desired.