Coconut Pound Cake!

 
 
 
If you love coconut cake, but you sometimes shy away from making the layered stack ones with the cooked and beaten frosting that takes so much time, like  Mama's Southern Coconut Cake!, then this easy "Coconut Pound Cake" is the answer!   This is a delicious cake that has all of the flavor of a coconut cake and it smells heavenly!   Here is what you will need for this cake:
 
 
2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup shortening
2 cups sugar
5 eggs
1 cup buttermilk
1 1/2 tsp. coconut extract
1 tsp. vanilla
1 (7 oz.) can of flaked coconut
 
Glaze
2 cups powdered sugar
5-6 Tbs. half and half (you can use milk)
1 tsp. coconut extract 
 
Preheat oven to 350 degrees.
 
Sift flour, baking powder, baking soda and salt together. 
 
Cream the shortening and sugar together in a mixing bowl until light and fluffy.   Add eggs one at a time, beating after each addition.   Add the buttermilk and the dry ingredients mixing after each addition. 
 
Stir in the coconut, coconut extract and vanilla.    Spoon into a tube pan or a Bundt pan that has been sprayed well with nonstick baking spray.   The baking spray with flour in it is best for baking.
 
Bake in a 350 degree oven for 50 to 60 minutes or until a pick inserted in center comes out clean.
 
Invert onto a cake plate.  Stir the ingredients together in a bowl for the glaze.  Poke holes in the cake with a wooden pick and drizzle the glaze over the cake.  
 
This is  a really moist cake that just gets more moist as it sits!
 



3 comments:

  1. I want to make it this weekend.

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  2. I made this yesterday and boy was it a hit, this pound cake is very moist! I used coconut oil in place of the shortening, only because it has health benefits. I will be adding this recipe to my collection and making it often! Thanks for sharing :-)

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  3. What is a CAN of flaked coconut? I've only ever seen flaked coconut in bags in the baking section next to the chocolate chips. Never in a can???

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