Coconut Cream Cheese Pound Cake


  • 1 cup room temperature butter salted or unsalted, your preference
  • 1/2 cup solid vegetable shortening brand recommended
  • 3 cups granulated sugar
  • 3 cups all-purpose flour sifted and measured correctly
  • 1, 8 ounce package cream cheese (brand recommended, low or fat free not recommended)
  • 1 tablespoon coconut extract
  • 1 teaspoon almond extract
  • 6 extra large eggs or 7 large eggs
  • 1 cup flaked coconut pulsed 4 to 5 times in a food processor


  1. Preheat oven to 325 degrees F.
  2. Grease and flour (or *sugar) a 10-inch tube pan. (Pans I prefer can be found here.)
  3. Beat butter, shortening, and sugar together. Next add the cream cheese and blend until fluffy.

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