Adams Coconut Pound Cake With Sauce

Notes: Betty Adams Original recipe!

» Batter

  • 2 cups sugar
  • 1 cup shortening or butter
  • 1 tsp ADAMS BEST VANILLA
  • 1 tsp ADAMS BUTTER FLAVOR
  • 6 eggs
  • 2 cups flour, sifted
  • 1 tsp salt
  • 1 can coconut (Angel Flake)
Preheat oven to 325 degrees. Grease and flour a 10 cup bundt pan. Cream together shortening/butter and sugar. Add "Adams Best" Vanilla and Adams Butter Flavoring. Add eggs one at a time. Mix well. Sift flour and salt together, then add to mixture slowly. Fold in coconut. Pour mixture into the greased and floured pan and level. Bake at 325 degrees for about 1 hour and 20 minutes, or until toothpick inserted into center comes out clean.


» Coconut Sauce

  • 1 cup sugar
  • 1/2 cup water
  • 2 tsp ADAMS COCONUT FLAVOR
Make sauce 5 to 10 minute before cake is done. Mix together all ingredients in a sauce pan and bring to a boil. Boil for 1 minute. When cake is done, let sit for 5 minutes then remove from pan. Brush sauce on with pastry brush while cake is still warm.

» photo

Classic Adams Coconut Pound Cake

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