One Additional Ingredient Takes This Classic Dessert To The Next Level
Pound cakes are pretty classic, although they’ve diverged from the typical “one pound of this, one pound of that” type of ingredients. The recipe has really evolved through the years, and I decided to put my own twist on the tried and true classic.
I’ve added shredded coconut to my pound cake! While it obviously adds a hint of coconut flavor, the really awesome benefit from adding the coconut is that it makes my pound cake ultra fluffy. Mm!
A little sprinkle of the coconut shavings on top, and this dessert is ready to hit the town! Or my family birthday party, or my church pot luck, and my work parties… you get the idea!
I also always use sour cream in my pound cake. I know some people don’t like that, but it really is the best way to get a moist cake that crumbles really well.
As for the frosting, it’s only three ingredients! It’s a simple glaze that you just have to pour over the cake once it’s cooled. You want the star of the show to be the pound cake itself, so don’t go over board with icing! Even my mom said this is the best pound cake she’s ever eaten!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Let your butter stand at room temperature for five minutes before beating.
Recipe and image courtesy of: Rosie’s Country Baking
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