This picture is of the cake resting on my toy kitchen that I had as a child. Mom and I looked up pics of me and my cousin, Tracy, playing with this kitchen when I was three and she was five. We were both wearing frilly dresses and prancing around the room with spoons in hand, creating recipes out of air and pretending it was delicious. Ah, nostalgia🙂 Doesn’t seem that long ago…
It’s funny how you can also be nostalgic about something that wasn’t even your personal memory. My mom made this cake for my older brother and it was his favorite, but it became part of my food nostalgia anyway. I think that’s another wonderful thing about food – others’ enjoyment of it can create memories for you, whether you took part or not. I like remembering foods my brothers’ liked. Matt loved cherry cheesecake, Chad was more of a savory guy and really had a thing for mustard. I love both! And I love that when I went home for a speedy trip this week to visit my mom, that we made this cake together and remembered good times. Olive sat on the stove while Mom narrated my work to her as I made the cake. Mom used to make it while I would sit on the counter and talk to her and now she plays with my daughter while I make it. Life just doesn’t get sweeter than that.
Coconut Cream Cheese Pound Cake
1/2 cup butter
1/2 cup shortening
1 8-oz pkg. cream cheese
3 cups sugar
1 tsp coconut flavor
1/2 tsp. vanilla extract
3 cups flour
a pinch of salt
1/2 tsp baking powder
1 cup bakers coconut
Preheat oven to only 325 degrees. Grease and flour a 10″ tube pan or bundt pan. Cream butter, shortening and cream cheese together in a large bowl. Gradually add the sugar, beating at medium speed until light and fluffy. Stir in coconut flavoring and vanilla. Add the eggs one at a time, beating well after each addition. Combine the flour, salt and baking powder and add to batter. Stir just until blended. Fold in the coconut. Pour the batter into a prepared tube pan or bundt pan. Bake for 1 hour and 15 minutes, or until a tester inserted in the center comes out clean. Cool in the pan on a wire rack for 10-15 minutes. Remove cake from the pan and allow it to cool completely on a wire rack before cutting.
This cake is dense and rich. Don’t worry too much about the sugar content. It’s not an iced cake, anyway! Just imagine the sugar you wouldn’t bat an eye at putting into the frosting of a regular cake and instead, put it into the batter🙂 And if you haven’t gotten the hint that weekends are for feasting and not for guilt, I fear you never will! Happy Eating!