Ingredients
Units
- 3/4 cup 170g unsalted butter, room temperature
- 1/2 cup (110g) cream cheese, room temperature
- 1 cup (200g) white sugar
- 1/2 cup (100g) dark brown sugar
- 1/2 teaspoon salt
- 3 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups 200g all-purpose or cake flour
- 1/2 teaspoon baking powder
- 1/2 cup 60g pecans or walnuts, chopped
- 1/2 cup 25g unsweetened grated coconut
Instructions
- Preheat oven to 350ºF / 180ªC.
- Butter and line the bottom and two narrow sides of a 10x4 inch loaf pan with parchment paper. This will make it easier to lift after it’s baked.
- In a large bowl beat butter and cream cheese until creamy and smooth, 1-2 minutes.
- Add both sugars gradually and beat for 3 more minutes, until light.
- Add eggs, one at a time, beating well after each addition. Add vanilla and mix.
- Add the sifted dry ingredients (flour, baking powder and salt) in 2 additions, mixing each time just until smooth. Don’t overmix.
- Add pecans and coconut and mix with spatula.
- Pour into the pan and bake for 40-45 minutes, until a tester comes out clean and the top is cracked and golden.
- Let cool completely on a wire rack.
- Dust with powdered sugar before eating.
- Keep wrapped in plastic.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: International