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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Coconut cream pound cake Recipe

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This recipe for Coconut cream pound cake is from RICHARD FAMILY COOKBOOK, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 box yellow cake mix
1/4 vegetable oil
3 eggs beaten
8 ounces coconut cream
2 tsp vanilla
1 cup sour cream
1 cup angel flake coconut

Garnish:

1 cup angel flake coconut
1 cup powdered sugar
1 Tbsp lemon juice or water
Directions:
Directions:
Heat oven to 325 degrees
Combine cake mix. oil, eggs. cream of coconut, vanilla, and sour cream. Mix well. Add coconut amd mix again to incorporate.
Pour into well greased and floured bundt pan. Bake for 1 hour and 10 minutes or until tests done.
Cool for 1 hour before turning out of pan.

Garnish:
Toast coconut in a skillet over low heat. turning every few minutes.

Combine powdered sugar and lemon juice or water, stir well.
Drizzle over cooled cake and top with coconut.
Personal Notes:
Personal Notes:
This recipe was sent to me by a lady I met on a cruise ship years ago. I met Michele and Brian Gilbeau and their son Brennan on a week long cruise. I made contact with them on face book several years later and it's like we have been life ling friends. We communicate often and often swap recipes.

 

 

 

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