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McCormick Coconut Pound Cake

Source of Recipe

McCormick


List of Ingredients

1 cup (2 sticks) butter or margarine, softened
1/2 cup vegetable shortening
3 cups sugar
6 eggs
3 cups sifted flour
1/4 teaspoon salt
1 cup milk
1 package (7 ounces) flaked coconut
1 teaspoon McCormick® Imitation Coconut Extract
1 teaspoon McCormick® Pure Almond Extract
Glaze:
1 1/2 cups sugar
3/4 cup water
1/2 teaspoon Coconut Extract



Recipe

1. Preheat oven to 350°F. Cream butter, shortening and sugar in large mixer bowl. Beat in eggs, one at a time.

2. Sift flour with salt. Add to butter mixture alternately with milk, beginning and ending with dry ingredients. Stir in coconut and extracts.

3. Pour into a greased and floured 10-inch tube or bundt pan. Bake 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Remove from pan and glaze while cake is hot.

Glaze: In saucepan, mix sugar, water and extract. Stir to dissolve sugar, bring to boil; cook 1 minute. Brush on hot cake, using all of the glaze.