Italian Cream Cheese Pound Cake (with Frosting & Pecans) 🇮🇹

Instructions

1. Preheat & prepare: Preheat oven to 325°F (163°C). Grease and flour a 10-inch tube or bundt pan.
2. Cream the base: In a large bowl, beat butter and cream cheese together until smooth and creamy.
3. Add sugar: Gradually mix in the sugar and continue beating until light and fluffy (about 5 minutes).
4. Incorporate eggs: Add eggs one at a time, mixing well after each addition.
5. Mix dry ingredients: In a separate bowl, sift together flour, baking powder, and salt.
6. Combine: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
7. Flavor & fold: Stir in vanilla extract, coconut extract (if using), shredded coconut, and ½ cup of toasted pecans.
8. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 15 to 1 hour 25 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before frosting.