Hoffman Media


Vanilla-Coconut Pound Cake

Vanilla-Coconut Pound Cake Recipe

3 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
3 cups sugar
1½ cups softened unsalted butter
6 large eggs
1 (8-ounce) container sour cream
½ vanilla bean split lengthwise and scraped, seeds reserved
1 teaspoon coconut extract
Garnish: toasted shredded coconut

• Preheat oven to 325°. Spray a 10-inch Bundt pan with nonstick
baking spray with flour. Set aside.
• In a large bowl, sift together the flour, salt, and baking soda.
• In a separate large bowl and using an electric mixer at medium
speed, beat the sugar and butter until light and fluffy, about
5 minutes. Add the eggs one at a time, beating well after each
addition. Alternately add flour mixture and sour cream to butter
mixture, beginning and ending with flour. Add the vanilla-bean
seeds and coconut extract, and mix well. Pour batter into the
prepared Bundt pan.
• Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a
wooden pick inserted in the center comes out clean. Cool in pan
on a wire rack for 10 minutes. Remove cake from pan, and transfer
to a wire rack to cool completely.
• Garnish with toasted shredded coconut, if desired.

Note: To create the garnish as seen on this issue’s cover, drizzle cake
with melted white chocolate, and top with fresh currants.

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