Coconut Pound Cake Recipe
Ingredients
1 1/4 cups sugar
3/4 cup butter or margarine softened
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/8 teaspoon salt
4 eggs
1 8 1/2- to 9-ounce can cream of coconut (about
3/4 cup) 1/2 cup shredded coconut
2 tablespoons light corn syrup
Directions
1. Preheat oven to 350°F. Grease and flour 10-inch tube pan.
2. In large bowl, with mixer at low speed, beat sugar and butter or margarine just until blended. Increase speed to high; beat until light and fluffy. Reduce speed to low; add flour and remaining ingredients except shredded coconut and corn syrup; beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl.
3. Spoon batter into pan. Bake 1 hour or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove from pan and cool completely on rack.
4. Meanwhile, evenly sprinkle shredded coconut in 13" by 9" baking pan; bake in 350°F. oven 4 minutes or until lightly toasted. Cool.
2. In large bowl, with mixer at low speed, beat sugar and butter or margarine just until blended. Increase speed to high; beat until light and fluffy. Reduce speed to low; add flour and remaining ingredients except shredded coconut and corn syrup; beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl.
3. Spoon batter into pan. Bake 1 hour or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove from pan and cool completely on rack.
4. Meanwhile, evenly sprinkle shredded coconut in 13" by 9" baking pan; bake in 350°F. oven 4 minutes or until lightly toasted. Cool.
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