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Orange-Coconut Pound Cake

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Ingredients
  Butter 2 Cup (32 tbs), softened
  Sugar 2 Cup (32 tbs)
  Eggs 8
  Oranges 2 , rind grated
  All purpose flour 4 Cup (64 tbs)
  Baking powder 3 Teaspoon
  Grated coconut 1 1⁄4 Cup (20 tbs)
  Orange juice 1 1⁄4 Cup (20 tbs)
  Orange glaze 1⁄4 Cup (4 tbs)
Directions

Cream butter with sugar until light and fluffy.
Beat in eggs, one at a time.
Stir in orange rind.
Toss together flour, baking powder and 1/2 cup of the coconut.
Add to butter mixture alternately with orange juice, stirring until smooth.
Pour into a greased and floured 10 inch tube pan or Bundt pan.
Bake in a preheated 350° oven about 1 1/4 hours or until cake tests done with a toothpick.
Cool 15 minutes on a cake rack.
Remove cake from pan and place on the rack.
Prepare glaze and pour over warm cake, letting it run down the side.
Sprinkle top with remaining 3/4 cup coconut.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Cake

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3.87857
Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7972 Calories from Fat 3898

% Daily Value*

Total Fat 444 g683.7%

Saturated Fat 274.2 g1370.9%

Trans Fat 0 g

Cholesterol 2659.4 mg886.5%

Sodium 1849.1 mg77%

Total Carbohydrates 913 g304.4%

Dietary Fiber 30.8 g123.1%

Sugars 506.3 g

Protein 114 g227.1%

Vitamin A 290.6% Vitamin C 502.3%

Calcium 168.8% Iron 198.2%

*Based on a 2000 Calorie diet

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Orange-Coconut Pound Cake Recipe