COCONUT PECAN POUND CAKE
1/2 lb. butter
3 c. sugar
6 eggs
1 c. sour cream
3 c. sifted all purpose flour
1/2 tsp. baking powder
1 tsp. vanilla extract
1 tsp. coconut extract
1 c. toasted coconut
1 c. chopped pecans
Start with room temperature ingredients. Preheat oven to 325
degrees. Grease and flour 1 bundt pan or 2 loaf pans. Cream
butter, adding sugar slowly. Add eggs 1 at a time, beating
after each. Add sour cream. Sift flour and baking soda
together. Add to mixture, stirring only until well
moistened. Add vanilla and coconut extracts. Now coconut
and pecans. Bake at 325 degrees for 1 1/2 hours or until
toothpick comes out clean. Cool in pan for 15 minutes.
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