Coconut Pound Cake

Ingredients

• FOR THE CAKE:
• 2 cups Cake Flour
• ½ teaspoons Salt
• 1-½ teaspoon Baking Powder
• 1 cup Vegetable Oil
• 2 cups Granulated Sugar
• 5 whole Eggs
• 1 teaspoon Vanilla Extract
• 1 teaspoon Coconut Flavoring
• ¼ cups Milk
• 1 cup Shredded Coconut
• FOR THE GLAZE:
• 1 cup Granulated Sugar
• ½ cups Milk
• 4 Tablespoons Butter
• 1 teaspoon Coconut Flavoring

Preparation Instructions

Preheat oven to 325 degrees F. Grease and flour a bundt pan, or spray with a baking spray that has flour in it.

Sift together the flour, salt and baking powder. Set aside.

In the bowl of an electric mixer cream the oil and sugar until well blended, about 2 minutes. Add eggs one at a time, blending very well after each addition. Add vanilla extract and coconut flavoring.

Add the flour mixture into the creamed mixture a little at a time, mixing after each addition just until incorporated. Add the milk and continue mixing until blended.

Remove the bowl from the electric mixer and stir in the coconut.

Pour the batter into the prepared pan and bake 50-60 minutes just until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes then turn out onto a rimmed serving plate. Note: You will need a little bit of a rim on the plate to keep the glaze from running off until it cools and sets up.

While cake is cooling in the pan, prepare the glaze: In a medium saucepan, bring sugar, milk, butter and coconut extract to a boil. Allow to boil rapidly for 3 minutes, stirring continuously to keep it from boiling over.

While cake is still warm, spoon the hot glaze evenly over the cake.