coconut pound cake by rose
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
prep time
20 Min
cook time
1 Hr 15 Min
method
Bake
yield
6 or more
Ingredients
- 4 - extra large eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 teaspoons coconut extract
- 3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 cup buttermilk
- 1 cup flaked coconut
- 1 cup chopped walnuts
- TOPPING
- 1 cup sugar
- 1/2 cup water
- 2 tablespoons butter
- 1 teaspoon coconut extract
How To Make coconut pound cake by rose
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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