Sherelle Christensen, Christensen Family Farms
Spring brings great deals on strawberries, and I always look forward to using them in recipes. In addition to making homemade freezer jam, and freezing berries for smoothies, I like to make fresh desserts that have sliced berries on top. Cream Cheese Coconut Pound Cake is a recipe I have used for years.
- 2 sticks butter, room temperature
- 1 (8 oz.) pkg. cream cheese
- 3 cups sugar
- 6 eggs
- 1 1/2 tsp. coconut extract
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- 1 tsp. salt
- 3 cups all-purpose flour
- 2 cups shredded coconut
Preheat oven to 325 degrees. In a stand mixer, combine butter and cream cheese until smooth. Add in sugar and mix well. Add eggs, one at a time, mixing well. Add dry ingredients and mix until smooth. Fold in shredded coconut. Grease and flour a large Bundt pan. Spread batter evenly into a pan and place in preheated oven. Bake for about 60 minutes, or until cake seems firm and a toothpick comes out clean.
Allow to cool 15-20 minutes, then use a butter knife to carefully loosen around the edges of cake before turning out onto a cooling rack. Let cool. Cover with sliced strawberries and shredded coconut. You can also make a package of Strawberry Danish Dessert according to package directions and mix in sliced berries, and top with fresh whipped cream.