Coconut Cream Pound Cake

This recipe is really for a bundt cake pan, but I just split it in halves and made it in two loaf pans

Ingredients:

1 c. softened butter

1 package cream cheese (8 oz.)

3 c. white sugar

6 eggs

1 tsp. coconut extract

3 c. flour

1/2 tsp. baking powder

2 c. coconut flakes

Directions: 

Step 1: Preheat your oven to 325 degrees, grease and flour your bundt pan.

Step 2: Cream together butter and cream cheese until blended well, add sugar and beat until very light and fluffy.  (very important that it is as light as possible!), blend in eggs one at a time, stir in coconut extract, then spoon batter into the pan.

Step 3: Bake for 1 hr. 20 mins. check cake for doneness with a knife, when knife comes out clean it's done! (I actually use wooden skewers...) Allow the cake to cool before trying to turn out!!! 

Comments:  For the cook time, this varies GREATLY.  When I made this in two loaf pans it was very different from the bundt pan.  Also, in one oven it took almost 2 hours to bake, while in another it took only an hour and a half.  Check your cake frequently towards the end!