This Coconut Pound Cake recipe is from my dear friend Nancy. I like to affectionately refer to this recipe as “The Resurrection Cake,” because this cake only “resurrects” once a year for Easter (or for funerals)…. Share this cherished family recipe with your loved ones. I must say, I have been making it more often now at my children’s insistence!

– Mamma Sera

Ingredients:

1/2 pound (2 Sticks Butter)  (Since we are not adding salt, you can use salted butter)

2 Cups Sugar (White refined~ do not use fake sugar~ just don’t eat the cake if sugar is bad for you)

6 Good Eggs ( Cage- free, organic,  and leave them to room temperature!)

1T REAL Vanilla Extract*

2 Cups flour (All purpose unbleached flour)

1 – 3 1/2 canned Flaked Coconut (or a third of one of those bagged kinds)

*This is my touch because every cake tastes better with it. I use Nielsen-Massey brand…No imitation stuff.

Instructions:

Cream Butter until soft. Take your time…(you are lucky if you have a Kitchen Aid! This will make it so easy!)

Add sugar gradually.

Cream until light and fluffy.

Add eggs one at a time, beating after each addition.

Fold in flour gradually.

Stir in coconut.

Pour into a greased Bundt pan or Angel food pan.

Bake for 1 hr or until done in a 350 degree oven. (Can take 50 minutes depending on your oven, just test it with a long skewer and if the batter doesn’t stick, it’s done.)

Let cake cool for 10 minutes. While waiting,  combine 1 cup sugar  with1/2 cup water and boil it over high heat. (You are making Flavored Simple Syrup) Cook it for under five minutes or it will become candy!  Right before you turn off the heat, add 1 tbs coconut flavoring to flavor it.  Let it sit.

Remove your cake from the pan and place it onto the plate you will use to serve it.

After the syrup has calmed down,  punch holes in cake all around with a long wooden skewer and spoon syrup all over cake. This allows the syrup to fall into the holes and moisten and further flavor the cake.  Another  twist is to add toasted coconut flakes to make it look fancy, or if you are pressed for time, lightly sprinkle powdered sugar over it….it’s beautiful !

Everyone will ask you for the recipe….

I must say, I am not an exacting baker, so this recipe is forgiving and easy for me…..Remember to  make it with Love, because it will make everyone Happy (and it is “healthier” than a store bought cake!)

VARIATIONS are endless, you can use lemon or orange zest, almond extract… explore after you’ve tried this version;)

Enjoy!