Cream Cheese Coconut Pecan Pound Cake W Brown Sugar Praline Gla Recipes

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CREAM CHEESE COCONUT PECAN POUND CAKE



Cream Cheese Coconut Pecan Pound Cake image

Bake in a non-fluted tube pan for a very classic look. This is one of Southern Living's Show Stopping Cakes.

Provided by KathyP53

Categories     Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 14

1 1/2 cups butter, softened
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 cup Bourbon
1 1/2 teaspoons vanilla
1 cup chopped pecans, toasted
1/2 cup shredded coconut
2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla
1 tablespoon milk, if necessary

Steps:

  • Preheat oven to 325 degrees.
  • Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
  • Sift together 3 cups flour and 1/2 teaspoons salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed until blended after each additioin. Stir in 1 1/2 teaspoons vanilla, toasted pecans, and shredded coconut. Pour batter into a greased and floured 12 cup tube pan.
  • Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rach 10-15 minutes. Remove from pan and cool completely on wire rack.
  • Stir together 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoons vanilla until smooth, adding another 1 tbsp milk, if necessary, for desired consistency.
  • Place completely cooled cake on serving place or cake stand; spoon glaze evenly over cake.

Nutrition Facts : Calories 951.4, Fat 48.6, SaturatedFat 25.7, Cholesterol 225.9, Sodium 437.9, Carbohydrate 117.5, Fiber 2.3, Sugar 86.4, Protein 11

CREAM CHEESE COCONUT PECAN POUND CAKE



Cream Cheese Coconut Pecan Pound Cake image

Another incredible cake from Southern Living (December 2004). Top the cooled cake with sifted powdered sugar or a simple frosting glaze, and maybe a little extra coconut and pecans.

Provided by Vino Girl

Categories     Dessert

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 9

1 1/2 cups butter, softened
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 eggs
3 cups flour
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 cup pecans, toasted and chopped
1/2 cup coconut, shredded

Steps:

  • Preheat oven to 325°F
  • Grease and flour a 12 cup tube or bundt pan.
  • Beat butter and cream cheese at medium speed with an electric mixer until creamy.
  • Gradually add sugar, beating at medium speed until light and fluffy.
  • Add eggs, 1 at a time, beating just until the yellow yolk disappears.
  • Sift together flour and salt; add to butter mixture.
  • Beat batter at low speed just until blended after each addition.
  • Stir in vanilla, pecans, and coconut.
  • Pour batter into a greased and floured 12-cup tube pan.
  • Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
  • Cool in pan on a wire rack 10 to 15 minutes.
  • Remove from pan; cool completely on wire rack.

Nutrition Facts : Calories 701.1, Fat 41.2, SaturatedFat 22.1, Cholesterol 187.6, Sodium 353.3, Carbohydrate 76.7, Fiber 2.3, Sugar 51, Protein 9.1

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