Coconut Pound Cake

INGREDIENTS:

1 cup butter, softened

3 cups sugar

6 eggs

3 cups flour

¼ teaspoon baking soda

¼ teaspoon salt

1 cup sour cream

1 cup coconut

1 teaspoon vanilla

1 teaspoon coconut extract

¼ cup confectioner’s sugar (as a garnish)

1 pint whipped cream, whipped

Fresh fruit (optional)

DIRECTIONS:

Grease and flour a tube pan (angel food cake pan). Cram butter and sugar until light and fluffy. Add eggs one at a time. Mix flour, soda, and salt. Add flour mixture to creamed mixture alternately with sour cream. Stir in coconut, coconut extract, and vanilla. Bake 350 degrees for 1 hour and 20 minutes in tube pan. Test at one hour and 10 minutes. Do not over bake. Cool in pan. Remove carefully to cake plate. Serve sprinkled with confectioner’s sugar and a dollop of whipped cream! Add fresh fruit, such as peaches or strawberries, if you like.

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