Tropical Cream Cheese Pound Cake

To start, lay your butter, cream cheese and eggs out in advance. You’ll want them to be at room temperature when you start.

Preheat your oven to 325ºF. Spray 2 large nonstick loaf pans with Pam spray for baking or grease and flour both pans.

Using an electric mixer, beat the butter and cream cheese until light and fluffy. With the mixer still running, gradually beat in the sugar, then add the salt, vanilla, almond extract and cream of coconut. Beat until thoroughly combined. Turning the mixer down a notch, add the eggs one at a time beating well after each addition. Remove the bowl from the mixer.

In a separate bowl, sift the flour and baking powder; whisk to blend well. Roughly chop the dried fruit into 1/2″ pieces, then add the fruit, macadamia nuts and coconut to the bowl of flour; stir until combined.

Add the dry ingredients to the butter/egg mixture. Using a spatula, gently fold until all of the flour mixture is incorporated. Divide the batter in half and spread evenly into each loaf pan. Tap the pans gently on the counter a few times to help remove air bubbles, then bake at 325ºF for 60-75 minutes, rotating once halfway through baking. The cakes are done when a toothpick comes out clean from the center of the top of the cake.

Remove from the oven and place the pans onto wire racks for at least 1 hour. After 1 hour, remove from the pans and allow them to cool on the racks for another hour.

Note: This recipe was adapted from a cream cheese pound cake recipe by my blogging friend and baker Anne, the genius behind the From My Sweet Heart blog. Her original recipe can also be found on Tasty Kitchen.