1/2 cup butter or 8 tablespoons or 1 stick, softened
1 (8 ounce package) cream cheese, softened
1 cup white granulated sugar
1 teaspoon coconut extract
2 cups all-purpose flour
1 teaspoon baking powder
1 cup flaked or shredded coconut
1/4 cup milk
Beat butter, cream cheese, sugar and eggs with mixer. Add coconut extract. Whisk together flour and baking powder. Add to creamed mixture and continue beating while adding coconut and milk. Generously spray a 9 x 5 inch loaf pan with cooking spray. Pour in batter. (Batter will be thick) Bake in preheated 325 degree oven for 1 hour 10 minutes, checking for doneness as ovens vary. Makes 1 loaf. Can sprinkle toasted coconut on top. Enjoy!
Note: To toast 1 cup of coconut spread on baking sheet in 325 degree oven for about 6 to 7 minutes. Shake pan a couple times to keep coconut from burning. Toast to a golden brown.
If you like this recipe, you might also like my recipe for Buttery Orange Pound Cake.
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