Bake pound cake mixture in thin round cake layers (3 to 6 layers).
After cool, soak layers slightly with sugar and water mixture.
Beat whipped cream and put on layers.
Grate fresh coconut and place on cake layers.
Mix all ingredients except chocolate chips.
Beat at medium speed until well blended.
Fold in chocolate chips.
Pour into greased and floured 10-inch Bundt pan and bake at 350\u00b0 for 1 hour. (This recipe was given to me by Lorene Taylor and it is the absolute best chocolate pound cake EVER!)
Preheat over to 350\u00b0. Grease and flour bundt pan well. Cream together 2 c. sugar, 1 c. oil and 4 whole eggs. Mix in flour, buttermilk, coconut flavoring and small bag of coconut; mix well. Pour in bundt pan and bake for 1 hour and 15 minutes. When cake is done and is cooling make glaze filling.
Combine sugar, oil and eggs; beat well until light and frothy. Combine dry ingredients.
Add to sugar mixture alternately with buttermilk, beating very well after each addition.
Stir in nuts, coconut and flavoring.
Dice up pound cake to cover bottom of 13 x 9-inch cake pan. Sprinkle small can of drained crushed pineapple over this.
Mix instant vanilla pudding according to directions on package and pour over cake and pineapple.
When set, top with coconut and Cool Whip.
Preheat Oven to 325 degrees and cream butter and sugar together.
Add the eggs one at a time.
Slowly add flour & coconut milk, alternating between the two. Then add coconut extract and then shredded coconut.
Pour batter into a buttered/floured pound cake pan and place in center of oven.
Bake for 1 hour and 30 minutes - do not open oven door until timer goes off.
tir in coconut and pecans.
Pour batter into a pound cake mold
Cut 12 (2/3-inch thick) slices of pound cake.
Place 6 slices of pound cake on your work surface.
Spread on one slice 5 tablespoons of softened ice cream.
Smooth the edges of the sandwiches, if necessary.
Place another slice of pound cake on top; press down.
Wrap in plastic wrap and place in freezer. Repeat with remaining slices.
Serve within a month.
Follow the pound cake recipe directions on the back of the cake mix box.
Butter and flour a 13 x 9-inch pan; pour batter into the pan.
Place sliced peaches over the top; sprinkle with cinnamon and sugar.
Bake as directed for pound cake.
About 10 minutes before it is finished, coat top with butter and more cinnamon and sugar.
MAKING THE POUND CAKE.
Preheat the oven to
chocolate mushroom cloud of pound cake mix. Pour into prepared pan
Mix together sour cream, cooking oil, eggs, cream of coconut and cake mix.
Bake at 300\u00b0 for 45 minutes to 1 hour.
n the poaching liquid.
Pound Cake:
Adjust the oven rack
For the Lemon Pound Cake:
Preheat oven to 325\
Slice each pound cake into 4 slices and place in the bottom of a 9 X 13 inch pan.
Slice the bananas and place them on top of the pound cake slices.
In a medium sized bowl, combine the 2 pudding mixes and the 3 cups milk and mix well.
Stir in the sweetened condensed milk and mix well.
Pour this liquid mixture over the cake and banana slices.
Refrigerate for one hour until set.
Top with Cool Whip and serve.
nch square baking dish. Place pound cake chunks in the prepared baking
br>Coat both sides of pound cake with cooking spray or brush
First, make the pound cake.
Preheat the oven to
Make lemon pound cake the day before and refrigerate
n a large bowl, mix pound cake dry ingredients; set aside.