Coconut Pecan Pound Cake with Coconut Cream Cheese
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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