CooCoo for Coconuts!

I can't take the credit for finding this recipe since my mom forwarded it to me, but I can certainly share it with all of you!  It's a delicious recipe for Coconut Pound Cake and extremely easy to make.  I hope you can find the time to make this goodie!

Serves 12 to 16
*Recipe from Southern Lady Magazine

Ingredients for Cake
2 cups (4 sticks) butter or margarine
2 cups sugar
2 cups all-purpose flour, divided
6 eggs
1 (7-ounce) package of flaked coconut
1 teaspoon vanilla extract
1/2 cup water
1 teaspoon coconut flavoring

Ingredients for Icing
1 teaspoon coconut flavoring
1 teaspoon vanilla extract
2 cups powdered sugar
2-3 Tbsp. milk
Flaked coconut (for topping)

1. Grease and flour a  Bundt pan. Preheat oven to 350.
2. Cream butter and 2 cups sugar for 7 minutes in a large mixing bowl. Add 1 cup flour and mix well. Add eggs one at a time and mix. Add coconut with remaining 1 cup of flour. Mix well. Add vanilla and coconut flavoring. Spoon batter into pan; smooth the top. Tap the pan on the counter to get out any air pockets. Bake in the bottom third of the oven for 1 hour and 15 minutes.
3. For Icing: Mix 2 cups powdered sugar, vanilla, coconut flavoring, and milk.
4. Loosen the side of the cake with a table knife and then turn out onto a cooling rack with waxed paper. Pierce the top of the cake all over with a fork. Cool completely on wire rack. Spoon icing over the top of the cake and sprinkle flaked coconut. Serve at room temperature.  Cake freezes well. Wrap in platic wrap and place the entire cake in a large freezer bag.

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