Chocolate Fleck Toasted Coconut Walnut Pound Cake
- Prep. Time: n/a
- Cooking Time: 50-60min.
- Ready In: n/a
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- 1 cup butter, at room temperature
- 2 cups sugar
- 1 tsp almond extract
- 4 eggs
- 2 cups flour, sifted
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup SACO Cultured Buttermilk Blend
- 1 1/4 cups water
- 1/2 cup walnuts, chopped finely
- 1/2 cup coconut, toasted and chopped
- 1 oz unsweetened chocolate, grated
Preheat oven to 350°F. Grease and flour 12 cup bundt pan. Cream butter, sugar and almond extract very well. Add eggs one at a time, beating 1 minute after each. Combine the flour, baking soda, baking powder, salt and Saco Cultured Buttermilk Blend. Add to butter mixture gradually stirring in with a wood spoon or using an electric mixture on low speed. Stir in the walnuts, coconut and grated chocolate. Pour into prepared bundt pan. Bake for 50 to 60 minutes. Let stand in pan for 10 minutes then finish cooling on wire rack.
This Recipe Yields: 16 servings.
Nutritional info is not available at the moment.
- By Administrator, Madison, WI In Cakes