Coconut Cream Pound Cake Recipe

Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the coconut cream, beginning and ending with the dry ingredients.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.