"Out of this world" coconut pound cake

Out Of This World Coconut Pound Cake

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Sue Plaskas


This recipe was given to me 30 years ago by a friend who lived in Georgia. She served it at Southern tea parties. It is so moist and it gets better several days later. I have also topped this with fresh strawberries and whipped creme when serving for special meals such as Easter or Christmas. Everyone always calls it "out of this world"!


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10-12 slices
10 Min
1 Hr 20 Min


  • ·
    2 sticks butter (soft)
  • ·
    1 - 8oz. creme cheese
  • ·
    3 cups white sugar
  • ·
    6 lg. eggs
  • ·
    1 tsp. coconut extract
  • ·
    3 cups flour
  • ·
    1/2 tsp. baking powder
  • ·
    2 cups shredded coconut

How to Make "Out of this world" coconut pound cake


  1. Preheat oven to 325. Grease and flour 12 cup bundt pan.
    In mixer bowl creme butter and creme cheese til light and fluffy. Add sugar and beat again til light and fluffy about 3 min. Add eggs one at a time beating well after each addition. Mix together dry ingredients and add along with coconut extract. Blend well but do not overbeat. Fold in coconut.
  2. Spread batter into greased and floured pan and bake for 1 hour and 20 min. Or until done.

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About "Out of this world" coconut pound cake

Course/Dish: Cakes
Main Ingredient: Non-Edible or Other
Regional Style: Southern

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