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Coconut Cream Pound Cake

Source of Recipe


Paula Deen



List of Ingredients



• 1 cup butter, softened
  
• 1½ cups sugar
  
• ½ cup sweetened flaked coconut
  
• 2 cups all-purpose flour
  
• 2 Tbsp cream of coconut
  
• 1 Tbsp fresh lemon juice
  
• 1 tsp vanilla extract
  
• 5 large eggs
  
• Confectioners' sugar
  






Instructions



1. Preheat oven to 350° F. Spray a 12- to 15-cup fluted pan with nonstick baking spray with flour.
   
   
2. In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy. Stir in coconut. Gradually add flour to butter mixture, beating just until blended. Add cream of coconut, lemon juice, and vanilla, beating well. Add eggs, one at a time, beating well after each addition. Spoon batter into prepared pan.
   
   
3. Bake 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Sprinkle with confectioners' sugar just before serving.
   
   Makes 1 (10-inch) fluted cake.