Cream Cheese Coconut Pecan Pound Cake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 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

Recipe

• 1 preheat oven to 325 degrees.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 place completely cooled cake on serving place or cake stand; spoon glaze evenly over cake.