Coconut Pound Cake

Adding plain coconut to the top of this cake before it bakes allows it to toast during cooking.  Turn pan upside down to remove cake, but turn the cake back over so the toasted coconut is on the top of the cake.

  3 1/2 Cups All Purpose Flour                                                   2 Cups Sugar

  1/2 Cup Coconut Powder                                                         3/4 Cups Light Brown Sugar

  1 Tsp Baking Powder                                                               8 Large Eggs

  1/4 Tsp Salt                                                                              2 Tsp Coconut Extract

  1 1/2 Cups Unsalted Butter                                                      1 Tsp Vanilla Extract

  8 Ounce Low Fat Cream Cheese                                              3/4 Cup Shredded Coconut

Heat oven to 350 degrees.  Spray a 10 inch tube pan with cooking spray.

Whisk together flour, coconut powder, baking powder and salt.  Set aside.

Beat together butter and cream cheese until combine.  Add sugars and continue to beat until light and fluffy.  Beat in eggs, two at a time until well combined.  Add almonds and vanilla extract until well blended.  Slowly add flour mixture until just incorporated.  Spoon batter into pan and sprinkle with coconut.

Bake about 1 hour until wooden skewer inserted into the cake comes out clean.  Cool completely and store at room temperature.