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Wednesday, November 7, 2012

Toasted Coconut Pound Cake~!

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
3 eggs
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!