Coconut Pound Cake by Rose

Rose Rauhauser Recipe

By Rose Rauhauser NewYorkWoman

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


Recipe Rating:
 1 Rating
Serves:
6 or more
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

4
extra large eggs
2 c
sugar
1 c
vegetable oil
2 tsp
coconut extract
3 c
flour
1/2 tsp
baking soda
1/2 tsp
baking powder
1 1/2 tsp
salt
1 c
buttermilk
1 c
flaked coconut
1 c
chopped walnuts
TOPPING
1 c
sugar
1/2 c
water
2 Tbsp
butter
1 tsp
coconut extract

Directions

1
CAKE: 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.
2
Topping: 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.
3
You 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.