Coconut Cream Pound Cake

    1 cup butter, softened
    1 (8 ounce) package cream cheese, softened
    3 cups white sugar
    6 eggs
    1 teaspoon coconut extract
    3 cups all-purpose flour
    1/2 teaspoon baking powder
    2 cups flaked coconut

Preheat the oven to 325F. Grease and flour a 10 inch tube pan.
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 extract. Mix in
flour and baking powder until just moistened, then stir in coconut.
Spoon batter into the prepared pan.

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
pan for 10 minutes before inverting onto a cooling rack.