Coconut Pound Cake

Cake:
Mix oil, sugar and eggs, beating after each addition. Add buttermilk , flour, extract and coconut; mix. Pour ingredients in a well prepared bundt pan (I grease and flour). Bake at 350 degrees for 50-60 minutes (start checking at 45 minutes; you don’t want it to overcook).

Glaze:
Add the glaze ingredients into a saucepan. Boil for one minute.

When the cake comes out of the oven, poke it with a sharp knife all over the top while it is still in the pan. Pour hot glaze over the top (I use a ¼ cup and gradually add glaze all over to make sure I cover all top parts of the cake).

Let the cake sit in the pan for at least ½ hour. Turn out cake. I usually take a knife and go all around the edges to make sure it will come out. (If you don’t grease and flour it well, it will stick.) Store cake in the refrigerator. Best after 24 hours and served cold.

Optional: dust with powdered sugar right before serving.