Mini pound cakes with your favorite fruit preserves are a simple recipe for dessert.
Heat oven to 350°F. Combine sugar, butter and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk, eggs and vanilla. Continue beating until smooth. Stir in flour and coconut.
Spoon into paper-lined or greased muffin cups, filling each 3/4 full. Bake 32-38 minutes or until light golden brown. Serve warm or at room temperature; top with fruit preserves or jam.
Dietary Fiber: 1g
ilove it yummmmmmmmmmmmmmmmmmmmmmy
I made this like a traditional pound cake rather than in cupcake tins. I poured half the batter into the pan, layered the raspberry jam on top, then covered that with the remaining batter. It was delicious. You might have to fuss with the cook time but that's about all.
My mom and I love coconut, so naturally we loved this recipe. These were yummy and didn't need frosting or anything. I will make these again when I need to use up some coconut.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2575
© 2013 Land O'Lakes, Inc.
Sliced fresh and just how you want it from your favorite deli. Land O Lakes® Deli American Cheese is America's Favorite! Available in white and yellow.
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