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Coconut Pound Cake
(3 Reviews) |  Rate this Recipe   |  See Reviews

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

Makes 24 servings.

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

INGREDIENTS

3 cups sifted flour
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3 cups sugar
6 eggs
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

1. Preheat oven to 350°F. Mix flour and salt in medium bowl. Set aside. 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. Gradually beat in flour mixture alternately with milk, beginning and ending with dry ingredients. Stir in coconut and extracts. Pour into greased and floured 10-inch Bundt pan.

2. Bake 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes.

3. Meanwhile, for the Glaze, mix sugar, water and coconut extract in small saucepan. Bring to boil; cook 1 minute or until sugar is dissolved. Invert cake onto wire rack. Brush glaze over warm cake.

NUTRITION INFORMATION

per serving

Calories: 384

Fat: 16 g

Carbohydrates: 52 g

Cholesterol: 74 mg

Sodium: 129 mg

Fiber: 1 g

Protein: 4 g

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