Ingredients
-
-
1 1/2
-
3
-
6
-
3
-
1/4
-
8
-
1
-
1
-
1
-
-
1
-
1
-
1
-
Directions
Coconut Pound Cake, This recipe was given to me by an Irish lady at work Very good and easy to make , Not much coconut flavor We do not care for the rum extract , I made this recipe yesterday and it came out perfectly I did not have the coconut extract so I substituted vanilla The coconut in the cake was enough for my husband to call it a coconut pound cake He loves it! Will definitely make again with the coconut extract
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Grease a Bundt Cake Pan or a 10-Inch Fluted Tube Pan. |
|
3
Done
|
Cream Together Butter and Sugar in a Mixing Bowl. |
|
4
Done
|
Add Eggs One at a Time, Beating Well After Each One. |
|
5
Done
|
in a Separate Bowl, Sift Together Flour and Baking Soda. |
|
6
Done
|
Add Sour Cream, Coconut Extract, and Rum Extract to the Sugar/Butter/Egg Mixture and Cream Well. |
|
7
Done
|
Add Flour and Baking Soda and Mix Into a Batter. |
|
8
Done
|
Stir Flaked Coconut Into the Batter. |
|
9
Done
|
Spoon Batter Into the Greased Pan. |
|
10
Done
|
Bake at 350 For 1 1/4 Hours or Until Toothpich Inserted in Center Comes Out Clean. |
|
11
Done
|
Remove from Oven and Allow to Cool 15 Minutes Before Removing from Pan. |
|
12
Done
|
While Cake Is Cooling, Make the Syrup by Combining the Water and Sugar in a Small Saucepan. |
|
13
Done
|
Cook Over Medium Heat For 5 Minutes, Stirring Frequently. |
|
14
Done
|
Remove from Heat and Stir in Almond Extract. |
|
15
Done
|
Before Removing Cake from Pan, Brush About 1/3 of the Warm Syrup Onto the Cake Bottom. |
