• 24servings
  • 100minutes
  • 330calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, D
MineralsChromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened

  2. 1-1/4 cups (2-1/2 sticks) butter or margarine , softened

  3. 3 cups sugar

  4. 3/4 cup BAKER'S ANGEL FLAKE Coconut

  5. 1/2 cup cream of coconut

  6. 2 tsp. imitation coconut extract

  7. 6 egg s

  8. 3 cups cake flour

Instructions Jump to Ingredients ↑

  1. 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.

  2. POUR into prepared pan.

  3. 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.


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