Sour Cream Coconut Pound Cake With Rum Frosting |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 24 |
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Delicious sour cream coconut cake with rum frosting. Very special. Ingredients:
3 sticks unsalted butter |
3 cups sugar |
6 eggs |
3 cups cake flour |
1/4 teaspoon soda |
1-8 ounce carton sour cream |
1 (3-1/2 ounce) can angel flake coconut |
1 teaspoon pure vanilla |
rum frosting |
1 3 ounce package cream cheese |
2 cups powdered sugar |
1/4 cup rum |
cream cheese in large bowl |
add sugar and rum alternately |
frost *cooled* cake |
Directions:
1. In large mixer bowl, with electric mixer, cream together butter and sugar untiil light and creamy
2. Add eggs one a time, beating after each addition
3. Sift together flour, soda, salt
4. Add alternately withy sour cream
5. FOLD in coconut and vanilla
6. Pour into greased and floured large Bundt pan
7. Bake at 325 degrees for 1 hour
8. Cool for about 10 minutes in pan
9. Turn onto plate or wire rack to completely cool
10. Then frost with Rum Frosting
11. I have never frozen the cake, but recipe says it freezes well
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