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Fresh Coconut Pound Cake

Coconut is one of my favorite flavors. I love to include it in a lot of my baking. This pound cake will be sure to please.—Bonnie Zeigler, Rincon, Georgia

16 ServingsPrep: 20 min. Bake: 1 hour 20 min. + cooling

Ingredients

1 cup butter, softened
3 cups sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream
1 cup shredded fresh coconut
ICING:
1/2 cup shortening
3-3/4 cups confectioners' sugar
1/4 cup water
1/8 teaspoon salt
1 teaspoon clear vanilla extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat
in the extracts. Add eggs, one at a time, beating well after each
addition.
Combine the flour, baking soda and salt. Add to creamed mixture
alternately with sour cream. Stir in the coconut. Pour into a
greased and floured 10-in. tube pan.

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Fresh Coconut Pound Cake (continued)

Directions (continued)

Bake at 350° for 1 hour 20 minutes or until a toothpick inserted
near the center comes out clean. Cool in pan for 10-15 minutes
before removing from pan to a wire rack to cool completely.
In a large bowl, combine icing ingredients in large bowl. Beat on
high speed until fluffy. Frost top and sides of cake. Yield: 16
servings.

Nutrition Facts: 1 serving (1 piece) equals 584 calories, 24 g fat (13 g saturated fat), 120 mg cholesterol, 238 mg sodium, 87 g carbohydrate, 1 g fiber, 6 g protein.