Coconut Pound Cake
Submitted by pammyowl on October 16, 2011 at 8:51 pm

Moist and delicious!

1 1/2 C. butter
3 C. sugar
6 eggs
3 C. flour
1/4 tsp. baking soda
8 oz. sour cream
1 tsp. coconut flavor( I use Lorann oils)
1 tsp. rum flavor
1C. shredded coconut

Glaze
1 C. water
1 C. sugar
1tsp. almond extract

Preheat oven to 350
Grease two or three loaf pans, depending on the size of you pans. Or use a bundt pan.

Cream butter and sugar until light and fluffy, add eggs, one at a time, beating well after each addition. Beat in sour cream and extracts; add flour and baking soda ( which you have whisked together), then stir in coconut.

Pour into pans (or pan)Bake for approximately one hour, less if using smaller pans, more if using Bundt.

Make your glaze by stirring the sugar and water, bring to a boil, boil for 5 minutes, then add the almond extract. Before removing the cake from the pans, brush top (or bottom if using a Bundt) with some of the glaze. Remove, and brush with the rest of the glaze. Cool completely.

(I generally have some of the glaze left over)

comments
Submitted by pammyowl on Sun, 2011-10-16 21:53.
I did not make this up, I'm sorry to say! I found it, but can't remember where! Sorry, original poster!

Submitted by dennis93277 on Sun, 2011-11-13 10:47.
Is this unsweetened coconut flakes? I have a very hard time finding any unsweetened coconut. I did just get some from KA.

Submitted by pammyowl on Tue, 2011-11-15 05:19.
No, I use sweetened. I, too, had a hard time finding unsweetened. I finally found some at my local co-op. But this recipe does better with the sweetened coconut.