Sour Cream Coconut Pound Cake with Rum Frosting
From rosemaryblue 17 years ago
- 60 minutes to make
- Serves 24
Delicious sour cream coconut cake with rum frosting. Very special.
Ingredients
- 3 sticks unsalted butter shopping list
- 3 cups sugar shopping list
- 6 eggs shopping list
- 3 cups cake flour shopping list
- 1/4 teaspoon soda shopping list
- 1-8 ounce carton sour cream shopping list
- 1 (3-1/2 ounce) can angel flake coconut shopping list
- 1 teaspoon pure vanilla shopping list
- rum frosting shopping list
- 1 3 ounce package cream cheese shopping list
- 2 cups powdered sugar shopping list
- 1/4 cup rum shopping list
- cream cheese in large bowl shopping list
- Add sugar and rum alternately shopping list
- frost *cooled* cake shopping list
How to make it
- In large mixer bowl, with electric mixer, cream together butter and sugar untiil light and creamy
- Add eggs one a time, beating after each addition
- Sift together flour, soda, salt
- Add alternately withy sour cream
- FOLD in coconut and vanilla
- Pour into greased and floured large Bundt pan
- Bake at 325 degrees for 1 hour
- Cool for about 10 minutes in pan
- Turn onto plate or wire rack to completely cool
- Then frost with Rum Frosting
- I have never frozen the cake, but recipe says it freezes well
The Rating
Reviewed by 3 people-
YUM, this sound fabulous, I know it's very moist, thanks for sharing this one. I love it. You have my 5
henrie
in Savannah loved it
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Wonderful!! I am bookmarking it.
ruskingirl
in Harrison Twp loved it
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