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Coconut Pound Cake




Source of Recipe


911 chef eric


List of Ingredients




For 1 loaf, 5x9 inches
½ pound unsalted butter
1 cup pure cane sugar
1 cup flour, divided in half
3 extra large eggs
3 ounces shredded, unsweetened, coconut
1 teaspoon pure vanilla extract
The glaze:
1 cup sugar
½ cup water
1 teaspoon pure extract vanilla


Recipe



Preheat the oven to 350°F. Make sure the rack is in the center of the oven. Grease and flour a 10-inch tube pan. Cream butter and sugar until light and fluffy. Add 1/2-cup flour and beat some more. Meanwhile, add the vanilla to the eggs (in a separate bowl). Then add eggs one at a time to batter, beating well after each addition.

Now mix coconut with the remaining flour and add to batter, using a wooden spoon to mix. Pour into desired pan. Bake about 45 minutes to 1 hour. Be sure to test with a cake tester or long toothpick. If it doesn't come out clean when inserted in the center of the cake, leave it in the oven few minutes longer!

Make the glaze:
Combine sugar and water and simmer for 10 minutes. Remove from heat and add extract.
When cake comes out of the oven, poke holes through it with skewers. Pour the glaze on the cake while it is warm and still in the pan. Don't remove the cake from the pan until it has completely cooled.