My Coconut Cream Cheese Pound Cake recipe takes all the perks from both coconut and cream cheese and gives you the perfect flavor, moistness, and texture in a cake.
Preheat the oven to 325°F (165°C) and butter and flour a large, 12-cup bundt pan.
With an electric mixer beat the butter, cream cheese, and sugar for 5 minutes, until light and fluffy.
Add the coconut extract and vanilla extract, and then the eggs, one at a time, until fully incorporated.
In a small bowl, whisk together the flour, salt, and baking soda and gradually stir into the butter mixture.
Finally, fold in the coconut, and then spread evenly into your prepared pan.
Bake for about 1 ½ hours, or until a wooden skewer inserted into the center comes out clean. This is a very large cake and does take some time to bake.
Let cool for 15 minutes in the pan before inverting onto a wire rack to cool completely. Dust with powdered sugar before serving.
Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.