Coconut Pound Cake was a winning recipe from a McCormick® employee cook-off. Grab a slice because this moist and flavorful cake disappears quickly.
15m
PREP TIME
1hr 15m
COOK TIME
384
CALORIES
13
INGREDIENTS
Ingredients 24 Servings
- Coconut Pound Cake
- 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® Coconut Extract With Other Natural Flavors
- 1 teaspoon McCormick® Pure Almond Extract
- Glaze
- 1 1/2 cups sugar
- 3/4 cup water
- 1/2 teaspoon McCormick® Coconut Extract With Other Natural Flavors
INSTRUCTIONS
- 1 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.
- 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 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.
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