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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 200 |
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This is a family favorite. If you love coconut you will love this cake. It will stay fresh up to 5 days to :) Ingredients:
1/2 lb unsalted butter |
2 cups sugar |
2 teaspoons vanilla extract |
4 large eggs |
2 cups cake flour |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
2/3 cup sour cream |
3/4 cup coarsly chopped pecans |
3/4 cup shredded coconut |
Directions:
1. Preheat oven to 325°F and set oven rack in middle level.
2. Butter and flour a 10 inch tube or bundt pan.
3. Beat the butter with the sugar and vanilla until light; about 4 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. In another bowl,combine the flour with the baking soda and salt and stir well to mix.
6. Combine the pecans and coconut and add a tablespoon of the flour mixture and rub between palms of hands to coat well.
7. Add the flour mixture alternately with the sour cream to the butter and egg mixture, begining and ending with the flour.
8. Stir in the pecans and coconut.
9. Pour the batter into the prepared pan and smooth top of batter.
10. Bake the cake about 45 to 50 minutes, until a toothpick inserted in the center of the batter comes out clean.
11. Cool on a rack for about 15 minutes, then invert a rack on the pan and invert to remove the cake.
12. Finish cooling at room temperature, then wrap well in plastic wrap.
13. The cake keeps well at room temperature for 4 to 5 days if it ever lasts that long without being eaten!
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