Coconut Pecan Pound Cake with Coconut Cream Cheese - Creole Contessa

Name: Coconut Pecan Pound Cake with Coconut Cream Cheese - Creole Contessa
Ingredients: 1 8 ounce package cream cheese, room temperature; 5 eggs, room temperature; 2 sticks butter, unsalted, room temperature; 3 cups cake flour; 2 1/2 cup pecans, chopped; 1 1/2 cups toasted shredded coconut; 1 cup coconut milk; 1 1/2 cups white sugar; 1 cup brown sugar; 1 tablespoon vanilla; 1/4 teaspoon salt; 8 ounces cream cheese, room temperature; 2 cups powdered sugar; 1 stick butter, unsalted, room temperature; 2 tablespoons coconut milk; 1 teaspoon vanilla; toasted coconut and chopped pecans to top.

"It’s cake time and one of my all time favorite cakes is a nice big chunk of pound cake! My Coconut Pecan Pound Cake with Coconut Cream Cheese Glaze is the ultimate coconut lovers dessert. Even if you’re not a big fan of coconut this cake will make you change your mind. My picky teenager...Read More..."

INGREDIENTS

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1 8 ounce package cream cheese, room temperature

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5 eggs, room temperature

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2 sticks butter, unsalted, room temperature

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3 cups cake flour

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2 1/2 cup pecans, chopped

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1 1/2 cups toasted shredded coconut

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1 cup coconut milk

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1 1/2 cups white sugar

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1 cup brown sugar

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1 tablespoon vanilla

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1/4 teaspoon salt

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8 ounces cream cheese, room temperature

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2 cups powdered sugar

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1 stick butter, unsalted, room temperature

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2 tablespoons coconut milk

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1 teaspoon vanilla

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toasted coconut and chopped pecans to top.

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