Creamy Coconut Poundcake

By JJCR

Ingredients

• 3 cups sugar
• 1 1/2 cups ( 3 sticks) unsalted butter
• 6 eggs
• 3 cups flour
• 1/4 tsp. salt
• 1/4 baking soda
• 1 cup sour cream (8 Oz.)
• 1 tsp. vanilla
• 1 pkg. coconut ( 7 oz. )

Preparation

Step 1

Cream sugar and butter together until light and fluffy. Add 1 egg at a time, beating well after each addition. Sift together flour, salt and baking soda. Blend in dry ingredients, alternating with sour cream. Begin and end with flour mixture. Add vanilla and coconut. Turn into a greased and floured tube pan ( angel food pan). Bake 1 1/2 hours at 300. Test cake- sometimes it takes longer then 1 1/2 hrs. Sprinkle Powdered sugar on top if desired.

Note: freezes well.

About 1 hour-20 min.
Good.


GRASSLAND BUTTER