Coconut and English Walnut Pound Cake
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • Cake
  • 3 cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup unsalted butter
  • ½ cup butter flavored Crisco
  • 2 cups white sugar
  • 4 eggs
  • 2 tsp coconut extract
  • 1 cup water
  • 1 cup English walnuts, chopped and toasted
  • 1 cup flaked coconut
  • Glaze
  • 1 cup white sugar
  • ½ cup water
  • 2 Tbsp butter
  • 1 tsp coconut extract
Instructions
  1. Cake
  2. Preheat oven to 325°F.
  3. Grease and flour a tube pan.
  4. Sift flour, Saco Cultured Buttermilk Blend, salt, baking powder and baking soda; set aside.
  5. Cream butter, Crisco and sugar together until light and fluffy.
  6. Add eggs one at a time, beating after each.
  7. Add coconut extract to water.
  8. Alternate flour mixture with water and continue beating after each addition until smooth and creamy. Stir in walnuts and coconut.
  9. Spoon batter into prepared pan.
  10. Bake for one hour and 15 minutes or until toothpick comes out clean and cake is golden brown.
  11. Glaze
  12. Mix sugar, water and butter together in a small sauce pan.
  13. Boil gently for 5 minutes.
  14. Remove from heat and add coconut extract.
  15. Pour hot glaze over hot cake while still in pan.
  16. Let cake set for at least 4 hours
Nutrition Information
Calories: 603 Fat: 29g Saturated fat: 12g Trans fat: 1g Carbohydrates: 80g Sugar: 55g Sodium: 223mg Fiber: 2g Protein: 8g Cholesterol: 89mg
Recipe by SacoFoods at http://www.sacofoods.com/coconut-and-english-walnut-pound-cake/