At our house, we seldom even frost this cake, we just snack on it till it's gone.......it is THAT good!!!!!
8 ounces cream cheese at room temperature(important)
6 large eggs at room temperature (important
3 cups granulated sugar
3 cups cake flour
1/8 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon coconut extract
In the bowl of your stand mixer, beat the room temperature butter for about a minute. Add the room temperature cream cheese and beat for two more minutes (it should look light and fluffy). It is very important that both of these ingredients are at room temperature before you start.
Gradually sprinkle in the sugar (while your mixer is running) 1/2 cup at a time; beat well. Add the eggs, one at a time, beating well after each egg. Mix in extracts.
Measure out 3 cups of CAKE FLOUR and 1/8 tsp. salt, then sift it all. Add slowly to butter mixture, on low speed, mixing well after each addition.
Generously grease AND flour a 10" bundt pan (don't use cooking spray) Bake in preheated 300 degree oven for 1 hour 40 minutes, or till toothpick tests clean.
Let the cake cool, in the pan, for 15 minutes before you turn it out, then cover it with plastic wrap (directly on the surface of the hot cake) and let it cool completely. Frost as desired.
NOTE: Yes, 300 degree oven is correct.
NOTE: You won't taste the coconut extract, but it blends with the vanilla and produces a fantastic flavor.
NOTE: Don't be tempted to grease your pan with vegetable spray because there is so much sugar in this cake. Dip your pastry brush in melted butter and "paint" your bundt pan liberally, then dust with flour and tap out the extra.
NOTE: Make sure you sift the cake flour. I know it is a pain, but cake flour tends to clump more than all purpose flour, so this step is important. You CAN make this cake with all purpose flour, but you won't get that very fine crumb that is so delicious.