Sour Cream Coconut Pound Cake - cooking recipe

Ingredients

1 c. sour cream
1 (6 oz.) pkg. frozen coconut (thawed)
1 box white cake mix
1/3 c. butter
4 eggs
1/2 c. water
1 tsp. coconut flavoring

Preparation

Preheat oven to 350 degrees.
Grease and lightly flour a 10 inch Bundt pan or tube pan. In a small bowl, stir together the sour cream and coconut.
In a large mixing bowl, combine the cake mix, butter, eggs, water, and coconut flavoring.
Beat with an electric mixer on medium speed for about 3 minutes or until well blended. Stir in the sour cream and coconut mixture.
Pour the batter into the prepared pan.
Bake for 50 to 55 minutes or until a toothpick comes out clean when inserted into the center of the cake.
Allow the cake to cool in the pan for about 10 minutes. Turn out onto cake plate and allow to cool slightly before slicing.