Coconut Pound Cake
With a subtle hint of orange, this chocolate cake possesses the fine crumb that makes pound cake so special. For a surprise ingredient, chewy coconut is stirred into the batter.
Ingredients
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2 cups cake flour (not self-rising)
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1 teaspoon baking powder
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1/4 teaspoon salt
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1 cup (2 sticks) unsalted butter, at room temperature
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1-1/2 cups sugar
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2 teaspoons grated orange rind
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6 eggs
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1 package (7 ounces) sweetened flaked coconut
Directions
1.
Heat oven to 325 degrees F. Generously coat 10-inch Bundt pan with nonstick cooking spray.
2.
Sift together flour, baking powder and salt into medium-size bowl.
3.
Beat butter on high speed in large bowl until light. Add sugar and continue beating until very light and creamy, about 3 minutes. Add orange rind. Beat in eggs, one at a time. By hand, stir in coconut, then flour mixture in 2 batches; mix just until flour is incorporated. Do not overmix. Scrape into prepared pan.
4.
Bake in 325 degrees F oven until wooden pick inserted in center of pound cake comes out clean, about 1 hour.
Nutrition information
Calories 414, Total Fat 23 g, Saturated Fat 15 g, Cholesterol 148 mg, Sodium 153 mg, Carbohydrate 47 g, Fiber 1 g, Protein 5 g.
Percent Daily Values are based on a 2,000 calorie diet
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