Coconut Pound Cake

Coconut Pound Cake
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  1. CAKE
  2. 2 cups sugar
  3. 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  4. OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  5. 5 large eggs, lightly beaten
  6. 1 1/2 teaspoons coconut extract
  7. 2 1/4 cups Pillsbury BEST® All Purpose Flour
  8. 1 1/2 teaspoons baking powder
  9. 1/2 teaspoon salt
  10. 1 cup buttermilk
  11. 1 cup shredded coconut, chopped
  12. GLAZE
  13. 1/2 cup sugar
  14. 1/4 cup water
  15. 1 1/2 teaspoons coconut extract
  16. GARNISH (optional)
  17. Whipped cream (optional) OR frozen whipped topping, thawed Assorted fresh fruit (optional)
  1. HEAT oven to 350ºF. Spray a 10-inch tube pan with flour no-stick cooking spray.
  2. CAKE
  3. COMBINE sugar and shortening in large bowl; beat at medium speed until blended. Add eggs, 1 at a time, beating slightly after each addition. Beat in coconut extract. COMBINE flour, baking powder and salt in small bowl; add alternately with buttermilk to shortening mixture, beating at low speed after each addition until well blended. ADD coconut; mix until blended. Spoon into prepared pan. BAKE 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove to a cooling rack to cool completely. PLACE cooled cake on a serving plate. Use a toothpick to poke 12 to 15 holes in top of cake.
  4. GLAZE
  5. COMBINE sugar, water and coconut extract; cook and stir over medium heat until mixture comes to a boil. Remove from heat; cool until just warm. Spoon over cake
  7. PLACE spoonfuls of whipped cream and assorted fresh fruit on each serving.