Italian Cream Pound Cake
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Directions:
1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in vanilla extract.
6. Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour mixture. Mix until just combined.
7. Fold in shredded coconut and chopped pecans.
8. Pour batter into prepared bundt pan and smooth the top.
9. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
10. Allow cake to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 65 minutes | Total Time: 85 minutes
Kcal: 420 kcal | Servings: 12 servings
Tips:
Use room temperature eggs and butter for a smoother batter and better texture.
Toast pecans lightly before folding into the batter to enhance their flavor.