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
3. Directions:
- 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.