Coconut Lovers Beware

I haven’t been blogging much lately in case you haven’t noticed.  It’s hard juggling work , family obligations and all those other things that mess up having fun.  Blogging had to wait – and I have missed it!  I am going to try and do better!

The first Saturday day in May is kind of a big deal.  It is Derby Day in the great Commonwealth of Kentucky.  The run for the roses!  All kinds of derby activities happen across the state.  I started the day doing something I have never done before…a 5K event.  No – I didn’t run.  A friend and I walked – and even if we were in the last group to cross the finish line,  we didn’t care.  We did it!  We have been walking together and trying to get healthier since February.  We will most likely never run a 5K – but we can now say we have done it!  One check off that bucket list.

Also on the agenda was a Derby Party with our Sunday School class.  We gather every year and have all kinds of good things to eat.  We watch the derby together on a big screen TV.  I usually take a Coconut Cream Pie.  It is almost a requirement for me to be allowed to enter the door.  But…..guess what?  This year I decided to change things up a bit.  I haven’t been baking much and I was in the mood to make a cake.  I decided on a Coconut Pound Cake.  After all, I think it is closely related to Coconut Cream Pie.  Anyway, I think they liked it.  My family loves it.  I even had to freeze a piece for one of my daughters until she could get home to have a piece.   I thought I would share the recipe with you.  I got this recipe from my friend, Donna, who is an excellent cook.  She served it at a Christmas Brunch and it was a big hit.

Coconut Pound Cake

2 cups sugar

1 cup crisco shortening

5 beaten eggs

2 cups flour

1 1/2 tsp. baking powder

1 tsp. salt

1 cup sour cream

1 tsp. coconut flavoring

1 cup flaked coconut

Directions:

Cream sugar and shortening in mixing bowl.  

 

 

 

Beat the eggs.

Mix eggs into the shortening and sugar mixture until creamy.

Mix the flour, baking powder, and salt. 

 

Add flour dry mixture alternately with the one cup of sour cream – to the creamed shortening mixture.  Blend, but don’t mix hard. 

 

 

Stir in coconut flavoring and flaked coconut.

 

 

 

 

Pour batter into a greased and floured tube pan.  Bake at 350 degrees for 50 to 60 minutes.  Lower your top rack for baking this cake as you don’t want it to brown too quickly. I usually lay a flat piece of aluminum foil on top of the cake the last half of baking to keep the top from becoming too brown.  

Use the toothpick method to make sure cake is done.  Warning – this cake will fall if not completely done when you pour the hot glaze over the top.

 While cake is still hot and in the tube pan – poke holes in cake and pour glaze over the top letting it soak into the cake. 

Let set several hours (overnight is even better).  Flip cake out of the pan – and enjoy!

 

Glaze:

1 cup sugar

1/2 cup hot water

1 tsp. coconut flavor

Boil 1 minute – and then pour over cake.  I added some buttercream frosting flavored with coconut oil and frosted with shredded coconut just for the presentation. 

Yum, yum….

While I am at it …. I think “I’ll have Another” piece.

I’ll Have Another is on the way to the Triple Crown…having won in the Derby and Preakness!

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