The photos I took of this cake are some of the ugliest I have taken this year. It’s too bad, because it was a lovely tasting cake. Originally, I made three layers of coconut pound cake, wrapped them up and put them in the freezer. One day, when I had a ton of pink frosting left over from making cut out cookies, I thought of those cake layers. I didn’t take into account how runny the frosting was, though. It glopped on and piled up at the base of the layers. I will always be the first to admit that I am a terrible cake decorator, but this turned out UGLY! Lest you think I cannot count, I used only two of the layers. The third I got out on another day, frosted with white frosting and covered with shredded coconut. It was prettier, but gone faster than a camera could shoot.
So, here is a great coconut pound cake recipe, but you are on your own to make it look good.
(adapted from Cooking in the South with Johnnie Gabriel
1. Info for Coconut Pound Cake
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Coconut Pound Cake
- 2 cups sugar
- 1 cup butter
- 4 eggs
- 3 cups flour
- 1 cup buttermilk
- 2 tsp coconut flavoring
- Preheat oven to 350 degrees.
- Grease and flour 3 9 inch round cake pans.
- In a large mixing bowl, beat the sugar and the butter.
- Add the eggs, one at a time, mixing well after each addition.
- Sift together the flour, salt, baking powder and baking soda.
- In a small bowl, mix the buttermilk with the coconut flavoring.
- Add the flour mixture to the sugar mixture, alternating with the buttermilk.
- Begin and end with the dry ingredients.
- Pour the batter into the prepared pans and bake for approximately 20 minutes or until the cake tests done in the center.
- Let cool 10 minutes and remove the cake from the pan.
- Freeze or frost and serve.