COCONUT CREAM POUND CAKE RECIPES

Steps:

• Preheat oven to 350.
• Grease a bundt cake pan or a 10-inch fluted tube pan.
• Cream together butter and sugar in a mixing bowl.
• Add eggs one at a time, beating well after each one.
• In a separate bowl, sift together flour and baking soda.
• Add sour cream, Coconut extract, and Rum extract to the sugar/butter/egg mixture and cream well.
• Add flour and baking soda and mix into a batter.
• Stir flaked coconut into the batter.
• Spoon batter into the greased pan.
• Bake at 350 for 1 1/4 hours or until toothpich inserted in center comes out clean.
• Remove from oven and allow to cool 15 minutes before removing from pan.
• While cake is cooling, make the syrup by combining the water and sugar in a small saucepan.
• Cook over medium heat for 5 minutes, stirring frequently.
• Remove from heat and stir in Almond extract.
• Before removing cake from pan, brush about 1/3 of the warm syrup onto the cake bottom.
• Invert cake onto a serving plate and brush on the remaining syrup.
• Allow the cake to completely cool, then serve.
• Store leftovers in an air-tight container.

Steps:

• Preheat oven to 350*.
• Cream butter and shortening.
• Gradually add sugar; beating until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Combine flour and baking powder; add to creamed mixture alternating with cream of coconut, beginning and ending with flour mixture.
• Stir in lemon rind and vanilla.
• Pour batter into greased and floured 10" tube pan.
• Bake at 350* for 1 hour and 15 minutes, or until wooden pick inserted in center comes out clean.
• Cool in pan for 10-15 minutes; remove from pan and cool completely on wire rack.