Preheat oven to 170 C / Gas 3. Grease and flour a 26cm tube cake tin.
In a large bowl, cream together the butter and cream cheese until well blended. Add sugar and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut essence. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared tin.
Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the tin for 10 minutes before inverting onto a cooling rack.
This cake recipe also does well baked in layers. It will make three 20cm layers. Reduce baking time if making as a layer cake, but keep the temperature the same. Test for doneness as indicated in recipe.
Excellent recipe, very easy to make. Cake tasted amazing, I couldn't find coconut essence in my local supermarket so I used vanilla essence instead. Friends and family loved it, tastes great with custard too. Remember to alter cooking times depending on the depth of the cake. - 04 Dec 2010
I halved the ingredients and used fructose (which i had ground to give a finer texture) in place of the sugar. Baked for 40 mins in a 9inch round tin and it came out dense and moist, very yummy although next time would probably use a little less of the fruit sugar as was very sweet! - 27 Jul 2013