Coconut Pound Cake

Name: Coconut Pound Cake
Prep time: 15 min
Cook time: 1 h 15 min
Yield: 24
Cuisine: American,
Ingredients: 3 cups sifted flour; 1/4 tsp salt; 1 cup (2 sticks) butter softened; 1/2 cup vegetable shortening; 3 cups sugar; 6 eggs; 1 cup milk; 1 package (7 oz) flaked coconut; 1 tsp McCormick® Coconut Extract; 1 tsp McCormick® Pure Almond Extract; 1 1/2 cups sugar; 3/4 cup water; 1/2 tsp McCormick® Coconut Extract

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

Servings: 24

Ingredients

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

KEY PRODUCTS

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.