Coconut Sour Cream Pound Cake Recipe

Ingredients

	3 cups All purpose Flour
	3/4 tablespoon of Baking Soda
	3 cups Sugar
	1 teaspoon of Vanilla Flavoring
	1 small box of Instant Vanilla pudding mix
	6 large Eggs separated
	1 packet of Dream Whip
	1 package of flaked Coconut
	1 can of Cocolopez cream of coconut

	1/2 teaspoon of salt
	1 small container of sour cream
	1/3 cup of butter crisco
	1 can of evaporated milk


Instructions


Cream sugar and butter together until smooth in a large bowl. Separate your eggs and add each egg yolk to the mixture above one at a time, stirring each egg fully into the mixture. Add baking soda, salt, pudding mix, Dream Whip, vanilla flavoring, 1/4 cocolopez, and sourcream. Blend thoroughly.


Add All Purpose flour (sifted twice) one cup at a time and blend thoroughly. After the second cup, add your evaporated milk to the mixture.


Beat your egg whites that have been saved until they are frothy. Fold this into the mixture. Do not mix them in, simply fold them in. Then add one half of your bag of coconut to the mixture and fold this in. Pour into a well greased and floured large tube pan and place in a preheated oven at 275 degrees. Bake for a minimum of 2 hours or until it test done. The slower it bake and rises the better the cake will be.


When baking is done, remove the pan from the oven and let it cool in the pan for at least 15 minutes then remove from pan and place on a cake plate. I also make a glaze from vanilla frosting and two tablespoons of coco lopez and more of the leftover flaked coconut. I mix this together and then microwave it for one minute and pour it over the finished cake.


Serving Suggestions

this is a great cake to serve with ice cream or strawberries or almost any sweet fruit.

Originally Submitted 4/24/2010

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