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.
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.
Add eggs 1 at a time.
Add the vanilla.
Then add the flour and milk.
Stir in the part of the coconut/pecan mixture.
Pour batter into prepared pan.
Bake.
Allow to cool in the pan for a bit then
remove from pan and cool completely.
Mix up this stuff for the icing.
Frost the cake then sprinkle of
the reserved coconut/pecan mixture.
Slice and eat!
