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Preheat oven to 350°F. For the Pound Cake, 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, coconut flavor and almond extract. Pour into greased and floured 10-inch Bundt pan.
Bake 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes.
Meanwhile, for the Glaze, mix sugar, water and coconut flavor in small saucepan. Bring to boil; cook 1 minute or until sugar is dissolved. Invert cake onto wire rack. Brush glaze over warm cake.
It was a great cake. I added fresh lemon juice, and zest with the McCormick Coconut extract , I baked it in a Bundt pan; and I only filled the pan 1/2 way on 325-Degrees for 1hour and 20 minutes. The extra batter, I made cupcakes. (Too bad we can't show pictures) it came out perfectly!
Sharon | March 26, 2017 |
You should use a deep pan...or it will run over. Don't use a bundt pan.
Marie | September 13, 2015 |
Loved the cake, but when do you add the flaked coconut? It doesn't say so I put it in last. Is the glaze supposed to look like water?
Judi | April 09, 2015 |