Coconut Pound Cake Recipe

Provided By
McCormick

Recipe and photo courtesy of www.mccormick.com

Coconut Pound Cake was a winning recipe from a McCormick® employee cook-off. Grab a slice because this moist and flavorful cake disappears quickly.

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Servings:

Ingredients

1 cup (2 sticks) butter, 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 McCormick® Imitation Coconut Extract

Directions

PREP

10 mins

COOK

1 hr

1. Preheat oven to 350°F. Grease and flour 10-inch Bundt pan.

2. Beat butter, shortening and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Sift flour with salt. Gradually add to butter mixture alternately with milk, beginning and ending with dry ingredients. Stir in coconut and extracts. Pour into prepared pan.

3. Bake 1 hour and 15 minutes or until toothpick inserted in center comes out clean.

4. Meanwhile, for the Glaze, mix sugar, water and extract in saucepan. Bring to boil; cook 1 minute or until sugar is dissolved. Remove cake from oven. Cool 10 minutes in pan. Invert onto wire rack. Brush glaze onto cake while cake is hot.

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