pecan pound cake

By nomj

Ingredients

• Ingredients
• 1-1/2 cups butter, softened
• 3-3/4 cups confectioners' sugar
• 1 tablespoon vanilla extract
• 6 eggs
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup flaked coconut
• 2/3 cup chopped pecans, toasted

Preparation

Step 1

Directions
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans.
Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 12-16 servings.