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Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Monday, January 12, 2015

Coconut Pecan Pound Cake

Sometimes I just get a hankerin' for pound cake. I love any kind. But since IT Guy loves anything with coconut and pecans, I decided to combine the whole she-bang and I have to say...it was fantastic! We both loved it! It comes together so easily and tastes so great! Pound cakes freeze so well and this recipes doubles with no problem! Truly...you GOT to make this. Soon!

Coconut Pecan Pound Cake



1/2 cup butter
1/4 cup shortening – I used butter-flavored
1 1/2 cups sugar
3 eggs
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup milk
1 teaspoons vanilla extract
1 1/2 cups coconut
1 cup rough chopped pecans

Preheat oven to 375 degrees. Sprinkle coconut and pecans on a cookie sheet and toast for 10 - 15 minutes until lightly browned. Remove from oven. Lower temp to 325 degrees.

Grease and flour a loaf pan.

In a medium bowl, combine the butter and shortening. Mix until creamy.

Gradually add the sugar, beating at medium speed until light and fluffy.

Add eggs 1 at a time, beating after each addition just until the yellow disappears. Add the vanilla.

Stir together the flour and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture.

Beat at low speed just until just blended after each addition. 

Stir 1 1/2 cups of the coconut/pecan mixture into the batter.

Pour batter into greased and floured pan.

Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a wooden pick comes out clean.

Cool in the pan on a wire rack for 10 – 15 minutes. Remove from pan. Cool completely on wire rack.

Transfer to serving platter and spread with powdered sugar glaze. (Recipe follows) Sprinkle with remaining coconut/pecan mixture.


Powdered Sugar Glaze

1 cup powdered sugar
1 - 2 tablespoons milk
1/2 teaspoon vanilla

Mix all ingredients and spread on top of cooled cake. Sprinkle with coconut/pecan mixture.



Here's what you need. 

Here's what you need.

Mix the coconut and pecans together and toast on a baking sheet for a while. Set aside. 

Mix the coconut and pecans together 
and toast on a baking sheet for a while. 
Set aside.

Combine the butter and shortening. Add the sugar. 

Combine the butter and shortening. 
Add the sugar.

Add eggs 1 at a time. 

Add eggs 1 at a time.

Add the vanilla. 

Add the vanilla.

Then add the flour and milk. 

Then add the flour and milk.

Stir in the part of the coconut/pecan mixture. 

Stir in the part of the coconut/pecan mixture.

Pour batter into prepared pan. 

Pour batter into prepared pan.

Bake. 

Bake.

Allow to cool in the pan for a bit then remove from pan and cool completely. 

Allow to cool in the pan for a bit then 
remove from pan and cool completely.

Mix up this stuff for the icing. 

Mix up this stuff for the icing.

Frost the cake then sprinkle of the reserved coconut/pecan mixture. 

Frost the cake then sprinkle of 
the reserved coconut/pecan mixture.

Slice and eat! 

Slice and eat!

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