I'm back with a Coconut Cream Cheese Pound Cake!

I have been away from here for way too long! I don't intend on staying away like this again, I have missed you guys! So, what better way to make a come back than this pound cake? You will want to try this one! I am not really a coconut lover, it seems that the older I get, the more I can tolerate it, but I really think that I could eat this whole cake. Maybe because it makes me think of a tropical island. Not sure, but I really like it! Sweet, coconutty, moist...just delicious!

I hope you all have a safe and fun holiday!!

Coconut Cream Cheese Pound Cake

1/2 cup butter or margarine, softened
1/2 cup shortening
1 8oz cream cheese, softened
3 cups sugar
6 large eggs
3 cups all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1 3/4 cups flaked coconut
1 tsp vanilla
1 tsp coconut extract

Beat butter, shortening and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5-7 minutes. Add eggs, 1 at a time, beating after each addition just until yellow disappears.

Combine flour, baking soda, and salt; add to butter mixture, beating at low speed just until blended. Stir in coconut, vanilla, and coconut extract.

Pour batter into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 30-40 minutes (mine only baked for 1 hour and 10 minutes), or until a wooden toothpick comes out clean. Cool in pan on a wire rack 10-15 minutes; remove from pan and cool completely on wire rack.