Cream Cheese Pound Cake With Coconut and Pecans

Preheat oven to 325 degrees F and grease and flour a 12 cup bundt pan. (I always like to get that outta the way first.)

In a large mixing bowl, cream butter and cream cheese with an electric mixer on medium speed until well combined. With the mixer still on medium speed, gradually add sugar, mixing until the mixture becomes creamy. Add eggs one at a time, beating only until the yellow of the yolk is no longer visible.

Add flour to the butter mixture alternately with milk. (I like to bake with whole milk. You’re making a cake after all, why would you use low fat milk?!?!) It’s important that you begin and end with flour mixture. Beat batter on low speed just until blended after each addition. Gently stir in vanilla, pecans, and coconut. Pour batter into your well-greased and floured bundt pan.

Bake cake at 325 degrees for 1 hour and 30 minutes, or until a toothpick inserted in the cake comes out clean. Cool cake in the pan on a wire rack for 15 minutes. Then, remove cake from pan and cool completely on cooling rack.

This cake can be enjoyed as-is with a big ole glass of milk, or it can be topped with a powdered sugar glaze, which is another recipe I have listed. Look for Powdered Sugar Glaze for Coconut-Pecan Pound Cake in my TastyKitchen recipe box.