Coconut Pound Cake Recipe

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Coconut Pound Cake was a winning recipe from a McCormick® employee cook-off. Grab a slice because this moist and flavorful cake disappears quickly.
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  • 1 cup (2 sticks) butter, softened
  • 1/2 cup vegetable shortening
  • 3 cups sugar
  • 6 eggs
  • 3 cups sifted flour
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 package (7 ounces) flaked coconut
  • 1 teaspoon McCormick® Imitation Coconut Extract
  • 1 teaspoon McCormick® Pure Almond Extract
  • Glaze:
  • 1 1/2 cups sugar
  • 3/4 cup water
  • 1/2 teaspoon McCormick® Imitation Coconut Extract
10 mins
1 hr

1. Preheat oven to 350°F. Grease and flour 10-inch Bundt pan.

2. Beat butter, shortening and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Sift flour with salt. Gradually add to butter mixture alternately with milk, beginning and ending with dry ingredients. Stir in coconut and extracts. Pour into prepared pan.

3. Bake 1 hour and 15 minutes or until toothpick inserted in center comes out clean.

4. Meanwhile, for the Glaze, mix sugar, water and extract in saucepan. Bring to boil; cook 1 minute or until sugar is dissolved. Remove cake from oven. Cool 10 minutes in pan. Invert onto wire rack. Brush glaze onto cake while cake is hot.

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Nutrition (per serving)
Calories: 384 Calories
Fat: 16 Grams
Protein: 4 Grams
Cholesterol: 74 Milligrams
Carbohydrates: 52 Grams
Sodium: 129 Milligrams
Fiber: 1 Grams

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