Coconut Pound Cake

Sharing food is a delight for me, whether it's around the dinner table or the proverbial water cooler.

In this case, I wrapped up pieces of coconut pound cake and shared with whomever I met the weekend after Christmas.

Here's the recipe ~

1 1/2 cups butter
3 cups sugar
5 eggs
3 cups flour
1/2 tsp baking powder
1 cup half 'n half
1 tsp rum flavoring
1 tsp coconut flavoring
1 cup shredded coconut

Preheat oven to 325 degrees.

Sift together two dry ingredients and set aside.  Add flavorings to milk/half 'n half and set aside.

Cream together butter and sugar.  Add eggs one at the time.  On low mixing speed, alternately add dry and wet ingredients until combined.  Do not over beat.  Stir in shredded coconut.   Transfer batter to a large greased and floured tube pan.

Bake for 1 1/2 hours or until golden brown and cake test comes out clean.

After removing the cake from the oven, allow it to rest in pan for 5 minutes.  Turn onto platter and glaze with the following mixture.

Glaze:
Combine these four ingredients in a saucepan and cook 2 minutes over medium heat after sugar is dissolved.

1 cup sugar
1/2 cup water
1 tsp almond flavoring
1 tsp coconut flavoring