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This recipe for COCONUT CREAM POUND CAKE WITH A VANILLA CREAM GLAZE is from Justine's Favorite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!




For the cake you'll need:
1 1/2 cup [3 sticks] softened butter
2 3/4 cup granulated sugar
6 large eggs
2 tsp pure vanilla or 1 tsp vanilla and 2 tsp coconut extract
1 [3.4 oz] box coconut cream instant pudding mix
3 cup all purpose flour plus 1/4 tsp salt
1 cup heavy cream
1 cup sweetened flaked coconut
For the vanilla cream glaze:
1 cup powdered sugar
4-5 Tbsp heavy cream [plus add'l as needed]
1 tsp pure vanilla
1/2 cup toasted coconut


1.Preheat the oven to 325F. Spray a standard 10 inch bundt pan with baking spray or butter and flour. Set aside.

2.Cream together the butter and sugar for 3-4 minutes until creamy. Add the eggs one at a time beating well after each addition. Beat in the vanilla and instant pudding.

3.Begin to add the flour and cream alternatively to the butter/sugar mixture. Stop and scrape the bowl as needed. Mix until fully combined, being careful not to over mix.

4.Stir in 1 cup of flaked coconut by hand.

5.Spread the batter into the pan. Bounce the pan a few times on the counter to remove any air bubbles and settle the batter.

6.Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a cake tester comes back clean. [oven temps vary] Cool completely then invert onto a serving platter.

7.To make the vanilla cream glaze: After the cake has cooled, mix together the ingredients for the glaze. Start with 4 tablespoons of heavy cream. adding additional cream until it reaches a "drizzle" consistency.

8.Drizzle on the top and down the sides of the cake and sprinkle the toasted coconut on top.

Number Of Servings:
Number Of Servings:
1 cake




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