Coconut Pound Cake
Source: Pat Breeding
Category: Desserts
Yields: 8-10 servings
Ingredients:
 1 c. butter, room temperature
2 c. sugar
6 eggs
2 c. flour (all purpose)
8 oz coconut (fresh, not frozen)

Glaze
1 c. sugar
1/2 c. water
1 tsp coconut extract
Directions:
 Preheat oven to 325 degrees.
1) Cream the butter and sugar in/with a mixer
2) Add the eggs, one at a time (waiting until the egg is combined with the mixture before moving to the next egg)
3) Add the flour in 1/2 cup increments until all of the flour has been added.
4) Add the coconut and mix until it is combined.
5) Pour into a bundt pan or long loaf pan.
6) Bake for an 1 hour to 1.5 hours (or until a skewer comes out clean).
7) Let cool on a wire rack, tip: (put a sheet pan under the wire rack)

Glaze:
Bring Sugar and water to a boil. Once it is boiling, cook for 5 minutes. Let cool before adding the coconut extract. As the glaze cools, it will thicken. When it has thicken to a vegetable oil constancy, pour it over the pound cake. (the sheet pan under the wire rack will catch the glaze that doesn't stick to the cake.