Recipe: Individual Coconut Pound Cakes

INDIVIDUAL COCONUT POUND CAKES

1 1/2 cups sugar
3/4 cup Land 0 Lakes butter, softened
1 (3-ounce) package cream cheese, softened
3 eggs
1/4 cup cream of coconut*
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 cup flaked coconut
fruit preserves or jam (for serving)

Heat oven to 350 degrees F.

In large mixer bowl combine sugar, butter and cream cheese. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add eggs, cream of coconut and vanilla. Continue beating until smooth (1 to 2 minutes).

By hand, stir in flour and coconut. Spoon into paper-lined or greased muffin cups filling 3/4 full.

Bake for 32 to 38 minutes or until light golden brown. Serve warm or at room temperature with fruit preserves or jam as a topping.

*Cream of coconut is available canned in the beverage section of large grocery stores or in liquor stores.

Makes 16 cupcakes
Source: Prize Winning Recipes, Land O Lakes Recipes Collection, 1995