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Coconut Pound Cake

Coconut Pound Cake

Westport, CT

Coconut Pound Cake - from Lori Hashizume

“This is a special of most men.”

Serves 18-20


1 pound butter
2 cups sugar
2 cups flour
6 eggs
7 ounces angel flake coconut
1 teaspoon vanilla

Cream butter and sugar. Add 1 cup flour and mix well. Add eggs, one at a time, mixing in well. Mix remaining cup of flour with coconut and add to cake mixture. Then mix in vanilla. Place in a 9 inch tube pan. Bake at 350° for 1 hour to 1 hour and 15 minutes or until cake begins to pull away from sides of pan. Turn from pan and glaze while hot.

Glaze:

1 cup sugar
½ cup water
1 teaspoon coconut flavoring (or almond if coconut is not available)

While cake is baking, combine glaze ingredients and simmer for 10 min. Brush onto wrong side of warm cake. Let cake cool. Best served 24 hours after baking.

Mrs. Robert S. Aman, Ho-Ho-Kus

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