Coconut Cream Cheese Pound Cake

Coconut-Cream Cheese Pound Cake

1/2 cup butter or margarine, softened
1/2 cup shortening
1 (8 oz.) pkg. cream cheese, softened
3 cups sugar
6 large eggs
3 cups all purpose flour
1/4 teas. baking soda
1/4 teas. salt
1 (6 oz) pkg. frozen coconut, thawed
1 teas. vanilla extract
1 teas. coconut extract Citrus sherbet
Strawberries, blueberries and raspberries

Beat first 3 ingredients at med. speed with an electric mixer for 2 min or until creamy. Gradually add sugar, beating 5-7 minutes. Add eggs, 1 at a time, beating until just yellow disappears.
Combine flour, baking soda and salt; add to butter mixture, stirring just until blended. Stir in coconut and flavorings.
Pour batter into a greased and floured 10″ tube pan. Bake at 325 degrees for 1 hour and 30 min., or until a wooden pick comes out clean. Cool in pan on a wire rack 10-15 min.; remove from pan and cool completely on a wire rack.
Freeze up to 1 month, if desired. Serve with sherbet and berries.


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