Ingredients:

• 1 cup butter, softened

• 1 (8 ounce) package cream cheese, softened

• 3 cups white sugar

• 6 eggs 1 teaspoon coconut extract

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• 2 cups flaked coconut

Preparation:

1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.

2. In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.

3. Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

Toasted Coconut Cream Glaze:

Ingredients:

• 2 cups Sifted Confectioners Sugar

• ½ teaspoon Coconut extract

• 1 teaspoon softened butter

• 3 tablespoons whole milk (or heavy cream)

• ½ cup coconut flake

Preparation:

1. Preheat oven to 350°. Spread coconut on baking sheet. Bake for 5-8 minutes until the coconut is golden brown on edges.  

2. In medium bowl, mix confectioners sugar, coconut extract, butter and half of milk. Stir, adding milk to achieve desired thickness. Spoon glaze over completely cooled cake.

3. Sprinkle toasted coconut over top of cake.