Orange-Coconut Pound Cake
|Butter||2 Cup (32 tbs), softened|
|Sugar||2 Cup (32 tbs)|
|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)|
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 350Â° 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.