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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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