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LOCATION: Recipes >> Cake Recipes >> Pound Cake 01

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Cuban Coconut Pound Cake

8 oz (2 sticks) unsalted butter
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp salt
2 cups granulated sugar
5 eggs
3 cups sifted all purpose flour
1 cup milk
7 oz (2 2/3 loosely packed cups) shredded coconut
3 oz (1 cup) unblanched almonds, thinly sliced

Adjust a rack one-third up from the bottom of the oven and preheat
oven to 325*. You will need a 10 inch tube pan. The baked cake
will be 2 1/2 inches high, but if the pan is deeper it is all right.
Butter the bottom and sides of pan. In a large bowl of electric
mixer, cream the butter until it's soft and smooth. Add the vanilla
and almond extracts, the salt and the sugar, and beat to mix. Add
the eggs one at a time, beating until incorporated after each
addition (the mixture will appear curdled - it is okay). On low
speed alternately add the flour in three additions with the milk
in two additions, scraping the bowl with a rubber spatula and
beating only until incorporated. Remove from the mixer and fold in
the coconut and the nuts. Turn into prepared pan and smooth the
top. Bake for 1 1/2 hours until top is golden brown and a cake
tester inserted into the cake, all the way to the bottom, comes
out clean. Let stand on rack for 15 minutes. Then cover with a
rack, turn the rack and the cake pan over, remove the pan, cover
with another rack and invert again, leaving the cake right side
up. Let stand until cool. Wrap the cool cake in plastic wrap. If
possible, refrigerate it overnight before serving. Or place it in
the freezer for about 45 minutes. It must be cold when it is sliced
or it will crumble. Serve two or three thin slices to a portion.

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