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| COCONUT SOUR CREAM POUND CAKE | |
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3 sticks real butter 3 c. sugar 3 c. flour (plain or cake) 1/4 tsp. salt 1/4 tsp. baking soda 6 whole eggs 1 (8 oz.) carton sour cream 1 tsp. vanilla 1 sm. pkg. fresh or frozen coconut (I use frozen tropical isle coconut) Cream butter and sugar, add eggs, one at a time, mixing well after each. Sift flour, salt, and soda together. Add alternately with sour cream. Add vanilla and coconut, stir well. Grease and flour tube pan. Bake 1 hour and 15 minutes at 300 degrees (ovens differ). Let cool for 1/2 hour in pan, then turn out on rack or plate. | |
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recipe reviews #33923
Sandra (South Carolina) says:
I use anywhere from a 3 1/2 oz can of coconut to a 7 oz package but I always chop the coconut in the food processor before using to freshen up the coconut oils and gives it a great taste. I find it can take close to 1 1/2 hours to bake sometimes. I have never used frozen coconut. I also like unsalted butter. Been making this one 35 years! GREAT. Perfect to take to someone's home. Best the second day when all the flavors mesh.
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