COCONUT POUND CAKE

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Make and share this Coconut Pound Cake recipe from Food.com.

Provided by Mark H.

Categories     Dessert

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 12

1 1/2 cups butter, softened
3 cups sugar
6 eggs
3 cups flour
1/4 teaspoon baking soda
8 ounces sour cream
1 teaspoon coconut extract
1 teaspoon rum extract
1 cup flaked coconut
1 cup water
1 cup sugar
1 teaspoon almond extract

Steps:

  • Preheat oven to 350.
  • Grease a bundt cake pan or a 10-inch fluted tube pan.
  • Cream together butter and sugar in a mixing bowl.
  • Add eggs one at a time, beating well after each one.
  • In a separate bowl, sift together flour and baking soda.
  • Add sour cream, Coconut extract, and Rum extract to the sugar/butter/egg mixture and cream well.
  • Add flour and baking soda and mix into a batter.
  • Stir flaked coconut into the batter.
  • Spoon batter into the greased pan.
  • Bake at 350 for 1 1/4 hours or until toothpich inserted in center comes out clean.
  • Remove from oven and allow to cool 15 minutes before removing from pan.
  • While cake is cooling, make the syrup by combining the water and sugar in a small saucepan.
  • Cook over medium heat for 5 minutes, stirring frequently.
  • Remove from heat and stir in Almond extract.
  • Before removing cake from pan, brush about 1/3 of the warm syrup onto the cake bottom.
  • Invert cake onto a serving plate and brush on the remaining syrup.
  • Allow the cake to completely cool, then serve.
  • Store leftovers in an air-tight container.

Nutrition Facts : Calories 343.3, Fat 16, SaturatedFat 9.9, Cholesterol 87.8, Sodium 126, Carbohydrate 47.3, Fiber 0.6, Sugar 34.9, Protein 3.7

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