Orange-coconut Pound Cake

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 16
• 1 1/2 cups butter, at room temperature
• 2 1/2 cups sugar
• 5 eggs, at room temperature
• 3 1/2 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup coco lopez
• 3/4 cup orange juice
• 1 teaspoon orange extract
• 1 teaspoon vanilla extract
• 1 tablespoon grated orange peel
• 1 cup confectioners' sugar
• 1 tablespoon orange liqueur
• 2 tablespoons grated coconut
• 2 tablespoons unsalted butter
• 2 tablespoons orange juice
• 1 tablespoon coco lopez

Recipe

• 1 preheat oven to 350°f.
• 2 grease and flour a large tube pan and line the bottom of the pan with greased waxed paper.
• 3 sift together the flour, baking powder and salt. combine the cream of coconut and orange juice.
• 4 with an electric mixer at medium speed, cream the butter until light and fluffy.
• 5 while still beating, add the sugar a little at a time until all the sugar is incorporated into the mixture.
• 6 add eggs one at a time, beating well after each addition.
• 7 alternate adding the flour and liquid, beating after each addition.
• 8 at low speed stir in the extracts and orange peel.
• 9 pour batter into the tube pan and bake for about 1 hour 15 minutes, or until a toothpick inserted near the center comes out clean.
• 10 make the glaze just before the cake comes out of the oven.
• 11 combine all glaze ingredients in a small saucepan.
• 12 cook over low heat until warmed through and butter is melted. do not boil.
• 13 drizzle over warm cake.