Italian Cream Bundt Cake

• 1 ½ cups unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups granulated sugar
• 1 cup firmly packed light brown sugar
• 1 ½ tsp kosher salt
• 5 large eggs, room temperature
• 1 Tbsp vanilla extract
• 3 cups all-purpose flour
• ½ tsp baking powder
• 1 cup finely chopped toasted pecans
• 1 cup sweetened flaked coconut, toasted
• confectioners’ sugar for garnish

This recipe was created by Bake From Scratch magazine. For endless Bundt recipe inspiration, follow @thebakefeed on Instagram or check out bakefromscratch.com

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese at medium speed until creamy, 3 to 4 minutes. Increase mixer speed to high, and add granulated sugar, brown sugar, and salt; beat for 10 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
2. In a medium bowl, whisk together flour and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Beat in pecans and coconut.
3. Spray a 12 to 15-cup Bundt pan with baking spray containing flour. Spoon batter into prepared pan. Batter will fill pan within 1 inch of the top, but baking at a lower temperature as directed (300° F) will prevent overflow.
4. Place pan on middle rack in a cold oven. Bake at 300°F (150°C) until a wooden pick inserted near center comes out clean, about 1 hour and 20 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely. Garnish with confectioners’ sugar, if desired.