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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

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

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.

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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