Dessert: Cream Cheese-Coconut-Pecan Pound Cake Recipe | Myrecipes

As if a cream cheese pound cake was not rich enough, this one goes over the top with the addition of shredded coconut and chopped pecans. And don’t forget the sugar glaze that’s drizzled over the top. For a special holiday occasion, garnish the cake plate

This recipe includes fertility superfoods such as:

Cranberries

Health and fertility benefits of Cream Cheese-Coconut-Pecan Pound Cake Recipe | Myrecipes

Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries.

Ingredients

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 extract
1 cup chopped pecans, toasted
1/2 cup shredded coconut
Powdered Sugar Glaze (optional)
Sugared Rosemary (optional)
Sugared Cranberries (optional)

Instructions

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 alternately with bourbon, beginning and ending with flour 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 at 325 ° 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 rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.

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