Sour Cream Coconut Pound Cake

1. 1

   Preheat oven to 350 degrees.

2. 2

   Grease and lightly flour a 10 inch Bundt pan or tube pan. In a small bowl, stir together the sour cream and coconut.

3. 3

   In a large mixing bowl, combine the cake mix, butter, eggs, water, and coconut flavoring.

4. 4

   Beat with an electric mixer on medium speed for about 3 minutes or until well blended. Stir in the sour cream and coconut mixture.

5. 5

   Pour the batter into the prepared pan.

6. 6

   Bake for 50 to 55 minutes or until a toothpick comes out clean when inserted into the center of the cake.

7. 7

   Allow the cake to cool in the pan for about 10 minutes. Turn out onto cake plate and allow to cool slightly before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.