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Coconut Cream Pound Cake




Source of Recipe


kraft


List of Ingredients




1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/4 cups (2-1/2 sticks) butter or margarine, softened
3 cups sugar
3/4 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup cream of coconut
2 tsp. imitation coconut extract
6 eggs, divided
3 cups cake flour


Recipe



PREHEAT oven to 325°F. Grease and flour 12-cup tube pan. Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add sugar; beat until light and fluffy. Add coconut, cream of coconut and coconut extract; mix well. Add eggs, 1 at a time, beating well after each addition. Gradually add flour, beating on low speed after each addition until well blended.
POUR into prepared pan.
BAKE 1-1/2 hours or until toothpick inserted near center comes out clean. Cool in pan on wire rack 15 min. Remove cake from pan; cool completely.




KRAFT KITCHENS TIPS


Great Substitute
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese.

How To Soften Cream Cheese
Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 10 to 15 sec. or until slightly softened.