Coconut Cream Cheese Pound Cake

Preheat your oven to the desired temperature of 325 degrees F, or equivalently 165 degrees C. Next, take a 10-inch tube pan and give it a light coating of grease and flour to prevent the cake from sticking.

Then, using an electric mixer in a large bowl, combine butter and cream cheese until they are fully incorporated. Add sugar to the mixture and continue blending until it reaches a light, fluffy consistency.

Now, one egg at a time, blend the mixture until each egg is fully incorporated. After that, add a hint of coconut extract to give it an extra flavor boost.

Mix in the flour and baking powder until just combined, taking care not to overmix. Stir in some flaked coconut for added texture and flavor.

Finally, pour the batter into your prepared tube pan. Place it in the preheated oven and bake until a toothpick inserted into the center comes out clean, approximately 1 hour and 20 minutes.

Once done, allow the cake to cool in the pan for about 10 minutes. To release it from the pan, run a table knife around the edges and carefully invert the cake onto a serving plate or cooling rack. Let it cool completely before serving.