This recipe that I found in the Martha Stewart Everyday Food magazine, looked to irresistable to pass up, especially since I love both Coconut and pound cake.
In other news, I am certainly glad the election is over, I was sooooooooooooooooooooooooooooooo sick of listening to all the campaigning. As well as all of the whining on display on facebook. I did not subject anyone to any ranting as I don't believe it is appropriate - now or ever.
Without further ado, here is the recipe:
(oh I did change it up just a bit)
Toast coconut: spread coconut onto a baking sheet and put into a 350 oven for 5-10 minutes. Stir often. Watch carefully it can go from toasted to burned in a hurry!
Toasted Coconut Pound Cake
3/4 c. butter, softened
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
1 tsp. vanilla
1 c. fat-free half & half
1 1/2 c. sweetened, shredded, toasted coconut, divided
1 c. powdered sugar
2 tbsp. fat free half & half
Preheat your oven to 350. Spray a loaf pan with pam spray. Stir together your dry ingredients. In a mixing bowl beat the butter, and sugar until light and fluffy (about 5 minutes). Add vanilla and then the eggs one at a time. Then add in the half-&-half and the flour mixture. Mix until well combined. Stir in 1 1/4 c. of your toasted coconut. Pour into the pan and bake for 60 minutes. Let cool. Remove from pan Whisk together the powdered sugar and additional half & half. Spread over cake. Sprinkle with remaining coconut.
For more of a cake you can slice and take on the go - omit the frosting and additional coconut topping!