Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Coconut Cream Pound Cake
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- #14139
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
Cake
1 package white cake mix
1 cup sour cream
1/2 cup water
1/2 cup butter or margarine, softened
1 teaspoon coconut flavoring
3 eggs
1 cup flaked coconut
Coconut Glaze
1/2 cup powdered sugar
2 1/2 teaspoons water
1/4 teaspoon coconut flavoring
flaked coconut
directions
Heat oven to 350 degrees F. Grease and flour 12 cup fluted tube or 10-inch angel food tube pan.
In large bowl combine all cake ingredients, except coconut, at low speed until moistened. Beat 2 minutes at highest speed; fold in coconut.
Pour into prepared pan. Bake at 350 degrees F for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 25 minutes; invert onto serving plate.
Cool completely. Blend all glaze ingredients except coconut until smooth. If needed, add additional water a drop at a time for desired consistency. Spoon over cooled cake; sprinkle with coconut.
added by
supersalad
nutrition data
304 calories, 18 grams fat, 32 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
July 9, 2012
excellent! I've been searching for a moist pound cake recipe forever, and have had an unsuccessful search until today. You could also lightly toast the coconut before sprinkling on top of the cake if you'd like. It was still so very delicious. Thank you for posting this recipe!