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| COCONUT POUND CAKE | |
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1 c. butter, softened 3 c. sugar 6 eggs 3 c. all-purpose flour 1/4 tsp. baking soda 1/4 tsp. salt 1 (8 oz.) carton sour cream 1 c. frozen coconut, thawed 1 tsp. vanilla extract 1 tsp. coconut extract Cream the butter. Gradually add sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, soda and salt; mix well. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in coconut and flavorings. Pour batter into a greased and floured 10 inch tube pan. Bake at 350 degrees for 1 hour and 10-15 minutes until a wooden pick inserted in center comes out clean. Cool in pan 10-15 minutes. Remove from pan and cool completely. | |
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recipe reviews #27885
LOIS ARD (Alabama) says:
This is so good. Very moist. It's a keeper!! I took some coconut milk and added a little of the frozen coconut(thawed), 10X sugar, and a drop or 2 of coconut flavoring and made a glaze and drizzled over the partially cooled cake. It is very good. Thanks so much.
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