Caribbean Coconut Cream Cake

Caribbean Coconut Cream Cake


1 cup butter, softened
1 package (8 ounce size) cream cheese, softened
3 cups white sugar
6 eggs
1 teaspoon coconut extract
3 cups all-purpose flour
1/2 teaspoon baking powder
2 cups flaked coconut

Preheat the oven to 325 degrees F. Grease and flour a 10 inch tube pan.

In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract.

Mix in flour and baking powder until just moistened, then stir in coconut.

Spoon batter into the prepared pan. Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

Serves/Makes: 14