Coconut Sour Cream Pound Cake |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Rich and moist coconut sour cream pound cake. Ingredients:
3 cups sugar |
3 sticks parkay margarine, softened |
3 cups flour |
1/4 teaspoon soda |
1/4 teaspoon salt |
1 can angel flake coconut |
6 eggs |
1 8-ounce carton sour cream |
1 teaspoon vanilla |
*note: parkay margarine is listed in the original recipe, but i have used unsalted butter |
Directions:
1. In large mixer bowl, with an electric mixer, cream margarine and sugar until light and fluffy
2. Add eggs, one at a time, beating well after each addition
3. Mix flour, soda and salt in bowl, or on waxed paper*
4. Add dry ingredients alternately with sour cream
5. Add coconut and vanilla, mix only until blended
6. Pour into a greased and floured Bundt or tube pan
7. Bake in a 325 degree oven for 1-1/2 hours or until toothpick inserted comes out clean
8. Don't overbake
9. Remove from oven, cool, turn onto a cake plate
10. *An easy way: place flour, soda, and salt on a piece of waxed paper, fold over like a funnel when adding to the creamed mixture
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