Desserts to Die for:
Almond Coconut Pound Cake
By Sydney Hill
Okay, this is one scrumptious pound cake. For all those with your handy dandy Cook'n software, all you have to do is look up the "Coconut Bread" recipe you might have added to Cook'n from the Coconut Bread article a few months ago. I'm still going to write out the recipe in case some of you are new to it or didn't happen to add it.
All I did was experiment with almond extract instead of coconut. Holy Cow. I loved it. (I could be biased...almond is my favorite). I even left in the coconut flakes in case it botched up the moisture. It was great!
Almond Coconut Pound Cake (Coconut Bread)
Ingredients:
4 eggs
2 cups sugar
1 cup oil
2 teaspoons almond extract
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup coconut
Glaze
1 1/2 cups sugar
3/4 cup water
3 tablespoons butter
1 teaspoon almond extract
Directions:
To prepare glaze, boil first three ingredients. Boil for 5 minutes; remove from heat, and add extract. (use a 3 quart pan when doubling)
Helping it go further: When I do these for gifts, I use Pampered Chef's mini bunt (or fluted) stone pans. That way I get six "loaves" and they look beautiful. However, you only need to bake them for 45 minutes.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Image:
https://21nogluten.wordpress.com/2012/01/08/pound-cake/
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