Preheat the oven to 325°F. Grease a (10-inch, 12 cup) bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour). Alternately, you can use Wilton Cake Release.
In the bowl of your stand mixer beat butter, shortening, and sugar together. Stop the mixer and scrape down the sides. Next, add the cream cheese and blend until fluffy. Again stop the mixer and scrape down the sides.
Add eggs alternately with flour, beginning and ending with flour. Scrape down the sides.
Blend in the coconut and almond extracts.
Stir in coconut.
Pour into prepared baking pan.
Place pan on a baking sheet and bake at 325 degrees for 85 to 90 minutes. Test cake with a wooden pick or skewer. Cake is done when dry crumbs or no crumbs come out on pick when inserted into the thickest part of the cake.
Cool on a wire rack 20 minutes before inverting on serving tray.
Frost, if desired, and serve.*See posts for details
Pound Cake Baking Tips
As indicated above, I sprinkle confectioners’ sugar over the top. I then served the Pound Cake with fresh berries and whipped cream.
You could frost it with Caramel Sauce or Cream Cheese Glaze and toasted coconut if you prefer.
Brands I recommend Philadephia cream cheese, Crisco solid vegetable shortening, and White Lily or Martha White flour. Pans and more recommendations here.
I have found solid vegetable shortening and sugar instead of flour to be the best for coating the pan with to prevent sticking. By using sugar instead of flour, you won’t have white patches on the cake. You can use flour if you prefer.
If you use a bundt pan instead of a tube pan, make sure it’s a taller bundt, about 5 inches tall.
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