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
1 cup buttermilk
1 1/2 tsp. coconut extract
1 tsp. vanilla
1 (7 oz.) can of flaked coconut
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!