MeganAM12 Recipe Reviews (Pg. 1) - (15085683)

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Coconut Cream Pound Cake

Reviewed: Dec. 24, 2011
I took the advice of others and cut the sugar to 2 cups. I also doubled the coconut extract to 2 tsp. Also, I made sure to sift the flour to avoid baking a very dense cake. I also left out the coconut flakes, because, although I like the taste of coconut, I don't like the texture. It was good, but I wouldn't call it a "cream cake." It was a crumbly pound cake. I mixed a quick vanilla glaze to serve it with. The cake soaked up the glaze, which made it much more decadent and sweet. If I bake it again, I think I will add the extra cup of sugar to make it sweeter.
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