Cocoanut Pound Cake with Topping
The Cocoanut Pound Cake boasts a harmonious blend of rich cocoanut and a hint of vanilla, resulting in a moist, flavorful treat. The luscious topping, infused with both cocoanut and vanilla flavors, adds a delightful finishing touch, ensuring a melt-in-your-mouth experience. This pound cake is perfect for those seeking a tropical twist to a classic dessert.
Ingredients:
- 2 c. Sugar
- 1 1/2 tsp. Baking Powder
- 1 c. Crisco
- 1/2 tsp. Salt
- 5 Eggs
- 1 c. Buttermilk
- 2 c. Flour
- 1 1/2 tsp. M-K Cocoanut Flavor
- 1 tsp. M-K Pure Vanilla Extract
- 1 c. Flake Cocoanut
For the Topping:
- 1 c. Sugar
- 1 tsp. M-K Pure Vanilla Extract
- 1/2 c. Hot Water
- 1 tsp. M-K Cocoanut Flavor
Directions
- Cream together sugar and Crisco. Add eggs one at a time, beating well after each addition.
- In a separate bowl, sift flour, baking powder, and salt. Alternately add this and the buttermilk to the creamed mixture. Mix well.
- Incorporate M-K Cocoanut Flavor, M-K Pure Vanilla Extract, and flaked cocoanut into the batter.
- Pour the batter into a well-greased and floured tube pan. Bake at 350° for 50 to 60 minutes.
- For the topping: In a saucepan, stir sugar and hot water over low heat until sugar dissolves. Bring to a boil and let it boil for 1 minute. Remove from heat and stir in M-K Cocoanut Flavor and M-K Pure Vanilla Extract.
- Once the cake is done, leave it in the pan. Punch holes in the hot cake and pour the liquid topping over it. Allow the cake to cool in the pan for 2 hours.
