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Orange-Coconut Pound Cake
 Recipe by Patty Wallace

1 1/2 cups butter
2 1/2 cups sugar
5 eggs
3 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup cream of coconut
3/4 cup orange juice
1 teaspoon orange extract
1 teaspoon vanilla extract
1 tablespoon grated orange zest
Orange-Coconut Glaze (recipe below)

 Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition.

Sift together flour, salt, and baking powder. Combine cream of coconut and orange juice. Alternately mix liquid and flour into batter, beating well after each addition. Stir in orange extract, vanilla extract, and orange zest.

Pour into a greased and floured tube pan. Bake at 350°F for about 1 hour 15 minutes, or until a toothpick inserted near the center comes out clean. Drizzle glaze over warm cake if desired.

Orange-Coconut Glaze

1 cup confectioner's sugar
1 tablespoon orange liqueur
2 tablespoons grated coconut
2 tablespoons sweet butter
2 tablespoon orange juice
1 tablespoon cream of coconut

 Combine all ingredients in a small saucepan. Cook over low heat until warmed through and butter is melted. Do not boil. Drizzle over warm cake

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This page updated on 1/10/2000