Vanilla–Coconut Pound Cake


Pound cake is always popular. When made with vanilla and coconut, it is even better. This lovely Vanilla–Coconut Pound Cake graced our November/December 2009 cover.

Vanilla–Coconut Pound Cake
Yield: 10 to 12 servings
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  1. 3 cups all-purpose flour
  2. ½ teaspoon salt
  3. ¼ teaspoon baking soda
  4. 3 cups sugar
  5. 1½ cups softened unsalted butter
  6. 6 large eggs
  7. 1 (8-ounce) container sour cream
  8. ½ vanilla bean split lengthwise and scraped, seeds reserved
  9. 1 teaspoon coconut extract
  10. Garnish: toasted shredded coconut
  1. 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.
  2. 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.
  3. 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.
  1. To create the garnish, drizzle cake with melted white chocolate, and top with fresh currants.
TeaTime Magazine
From TeaTime November/December 2009


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