coconut pound cake by rose
(1 rating)
This beautiful pound cake is nice for breakfast, toasted or just served as a dessert and I put a big scoup of coconut sorbet on the side. Enjoy
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(1 rating)
yield
6 or more
prep time
20 Min
cook time
1 Hr 15 Min
method
Bake
Ingredients For coconut pound cake by rose
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4extra large eggs
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2 csugar
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1 cvegetable oil
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2 tspcoconut extract
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3 cflour
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1/2 tspbaking soda
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1/2 tspbaking powder
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1 1/2 tspsalt
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1 cbuttermilk
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1 cflaked coconut
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1 cchopped walnuts
- TOPPING
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1 csugar
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1/2 cwater
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2 Tbspbutter
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1 tspcoconut extract
How To Make coconut pound cake by rose
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1CAKE: Preheat oven to 325. Grease and flour a 10 inch tube pan or 10 to 12 cup bundt. Beat the eggs in a large bowl. Add sugar, oil and coconut extract and blend well. Sift together flour, baking soda, baking powder and salt. Add this to the egg mixture alternating with the buttermilk. Fold in the flaked coconut and walnuts. Pour into the greased and floured pan.(I add just a little sprinkle of flaked coconut on top but you don't have to) Bake 1 1/4 hours. Check at 1 hour depending on your oven, mine is usually done within 5 minutes after that.
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2Topping: Combine the sugar, water and butter and bring to a boil, simmer for 5 minutes. Remove from the heat and add 1 teaspoon coconut extract. Pour immediately over the warm bread and let stand in pan 4 hours before removing.
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3You can do this in a large bowl and beat by hand if you like. This cake freezes well w/o the topping, do that after removing from the freezer.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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