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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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Coconut is one of my favorite flavors. I love to include it in a lot of my baking. This pound cake will be sure to please.Bonnie Zeigler, Rincon, Georgia Ingredients:
1 cup butter, softened |
3 cups sugar |
1 teaspoon vanilla extract |
1 teaspoon coconut extract |
6 eggs |
3 cups king arthur unbleached all-purpose flour |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 cup (8 ounces) sour cream |
1 cup shredded fresh coconut |
icing: |
1/2 cup shortening |
3-3/4 cups confectioners' sugar |
1/4 cup water |
1/8 teaspoon salt |
1 teaspoon clear vanilla extract |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the extracts. Add eggs, one at a time, beating well after each addition.
2. Combine the flour, baking soda and salt. Add to creamed mixture alternately with sour cream. Stir in the coconut. Pour into a greased and floured 10-in. tube pan.
3. Bake at 350° for 1 hour 20 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10-15 minutes before removing from pan to a wire rack to cool completely.
4. In a large bowl, combine icing ingredients in large bowl. Beat on high speed until fluffy. Frost top and sides of cake. Yield: 16 servings.
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