Rose’s Famous Coconut Cake

Pam Rush
Salina, Kansas

1 1/2 c. softened butter
2 c. sugar
4 eggs
1 c. sour cream (or plain yogurt)
2 tsp.coconut extract
1 3/4 c. flour (don’t sift)
2 c. flaked or shredded coconut, packed

Grease a 12 cup bundt pan and dust it liberally with flour.  Cream softened butter and sugar in the bowl of an electric mixer.  Add the eggs, one at a time, and beat until they are nice and fluffy.  Then add the sour cream (or yogurt), baking powder, and the coconut extract.  Place the flour and coconut in a food processor.  Process with the steel blade until the mixture looks like the fine cornmeal.  Add half the flour/coconut mixture to the bowl.  Mix thoroughly.  Add the rest of the flour/coconut combination and mix until the batter is smooth.  Let the batter rest for 5 minutes.  Then pour into the bundt pan, smoothing the top with a rubber spatula.  Bake at 325 for 65-75 minutes.  The cake should be golden brown on top and a wooden skewer inserted in the center should come out clean.  Cool in the pan on a rack for 25 minutes.  Run a knife around the inside edges of the cake to loosen.  Tip the cake out on the rack and let it cook completely.  You may choose to glaze the cake or leave it plain.  Great with fresh fruit on top, and even better the next day.

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