Cream Cheese-Coconut-Pecan Pound Cake

Ingredients

• 0.3 cup bourbon 
• 1.5 cups butter softened
• 0.5 cup coconut or shredded
• 8 oz cream cheese softened
• 6 large eggs 
• 3 cups flour all-purpose
• 1 cup pecans toasted chopped
• 0.5 teaspoon salt 
• 3 cups sugar 
• 1.5 teaspoons vanilla extract 

Equipment

• frying pan
• oven
• wire rack
• hand mixer

Directions

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy.
2. Add eggs, 1 at a time, beating just until the yellow disappears.
3. Sift together 3 cups flour and 1/2 tsp. salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed until blended after each addition. Stir in 1 1/2 tsp. vanilla, toasted pecans, and shredded coconut.
4. Pour batter into a greased and floured 12-cup tube pan.
5. Bake at 325 for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes.
6. Remove from pan, and cool completely on wire rack.