## Instructions
**For the Pound Cake:**
1. Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan, or a 10-12 cup Bundt pan.
2. In a large bowl, cream together the softened butter and 2 cups granulated sugar until light and fluffy (3-5 minutes).
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the 1 teaspoon vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
**For the Cream Cheese Swirl:**
1. In a medium bowl, beat the softened cream cheese and 1/2 cup granulated sugar until smooth.
2. Stir in the egg yolk, 1 teaspoon vanilla extract, and optional shredded coconut until well combined.
**Assembling and Baking:**
1. Pour about two-thirds of the pound cake batter into your prepared pan.
2. Spoon the cream cheese mixture over the pound cake batter.
3. Top with the remaining pound cake batter.
4. Using a knife or skewer, gently swirl the cream cheese mixture into the pound cake batter to create a beautiful marble effect. Be careful not to overmix.
5. Bake for 60-75 minutes (for a loaf pan) or 50-60 minutes (for a Bundt pan), or until a wooden skewer inserted into the center comes out clean. Baking times can vary, so keep an eye on it.
6. Cool the cake in the pan on a wire rack for 15-20 minutes before inverting it onto the wire rack to cool completely.
**For the Glaze (Optional):**
1. Once the cake is completely cool, whisk together the powdered sugar and 2-3 tablespoons of milk or tropical fruit juice until smooth.
2. Drizzle the glaze over the cooled cake.
## Short Tips
* **Room Temperature Ingredients are Key:** This ensures a smooth, emulsified batter and prevents your cake from becoming dense.
* **Don’t Overmix:** Overmixing develops gluten, leading to a tough cake. Mix until just combined.
* **Coconut Love:** For an even more intense tropical flavor, lightly toast the shredded coconut before adding it to the cream cheese swirl.
* **Storage:** Store any leftover cake covered at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well for up to 3 months.
* **Pan Perfection:** If using a Bundt pan, ensure it’s thoroughly greased and floured in all its nooks and crannies to prevent sticking. A baking spray with flour is also a great option.
