This cake is not only easy to make, but it is super moist and flavorful. It is great just to snack on, or for shortcake or even petit fours. When its cooled, it cuts beautifully.
3/4 cup butter (room temperature)
6 ounces cream cheese (room temperature)
5 eggs (room temperature)
1 1/2 cups sugar
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon coconut extract (see note)
3 tablespoons milk
1 3/4 cups + 2 tablespoons all purpose flour
Spray a 9" x 5" x 2 3/4" loaf pan with cooking spray and then line the bottom only with parchment paper (waxed paper will work in a pinch) then spray the paper too..
In large bowl, beat the butter, cream cheese, sugar, baking powder, milk and extracts until smooth.
Add the eggs, one at a time, beating well after each egg. When the eggs are all in there, beat batter on high for 3 minutes.
Sift the flour, then add it (while the mixer is running on LOW) 1/4 cup at a time, beating only until the flour is well incorporated, but don't over mix.
Bake in prepared pan in pre-heated 350° oven for 70 to 75 minutes or until a toothpick tests clean. My electric oven takes 70 minutes.
Let the cake cool in the pan for 15 minutes, then run a knife around the edges and tip it out onto a cooling rack.
While the cake is still VERY hot, wrap it tightly with plastic wrap and let it cool that way. This makes a huge difference in the moisture any cake will have. I do ALL of my cakes this way.
NOTE: The coconut extract gives this cake a wonderful flavor (you won't taste the coconut) but it really adds to the vanilla flavor. If you don't have coconut extract, use the required 2 teaspoons of vanilla and 1 more teaspoon of your favorite extract, like rum, or orange or almond.
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