FRESH COCONUT POUND CAKE

Fresh Coconut Pound Cake image

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

Provided by Taste of Home

Time 1h40m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

1 cup butter, softened
3 cups sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 cup sweetened shredded 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

Steps:

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. , 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. , Bake at 350° for 1 hour 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10-15 minutes before removing from pan to a wire rack to cool completely. , In a large bowl, combine icing ingredients in large bowl. Beat on high speed until fluffy. Frost top and sides of cake.

Nutrition Facts : Calories 584 calories, Fat 24g fat (13g saturated fat), Cholesterol 120mg cholesterol, Sodium 238mg sodium, Carbohydrate 87g carbohydrate (66g sugars, Fiber 1g fiber), Protein 6g protein.