Coconut Sour Cream Pound Cake - cooking recipe

Ingredients

1 c. butter, softened
3 c. sugar
6 eggs
1 tsp. coconut extract
3 c. all-purpose flour
1/4 tsp. soda
1/4 tsp. salt
1 (8 oz.) sour cream
1/2 c. orange juice
1 c. flake coconut

Preparation

Heat oven to 325\u00b0. Grease and flour 10-inch tube pan. In large bowl, combine butter and sugar. Beat until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in coconut extract. In medium bowl, combine flour, baking soda and salt. Mix well. In small bowl, combine sour cream and orange juice. Blend well. Add about 1/3 of flour mixture to butter mixture. Blend well. Add about half of sour cream mixture. Blend well. Repeat with half of flour mixture, remaining sour cream and remaining flour. Stir in coconut. Pour batter into tube pan that has been greased. Bake at 325\u00b0 for 1 hour and 15 minutes. Cool in pan for 10 minutes. Remove from pan to wire rack.