Coconut Brown Sugar Pound Cake

• 3 sticks Softened Butter
• 3 cups Light Brown Sugar, Firmly Packed
• 6 whole Eggs
• 2 teaspoons Vanilla
• 3 cups Unbleached Flour
• 1/4 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1 cup Sour Cream At Room Temperature
• 6 ounces, weight Sweetened Shredded Coconut
• 1/4 cups Powdered Sugar

1. Preheat oven to 350 degrees.
2. Grease and flour standard bundt or tube pan.
3. In a stand mixer or large bowl, cream together the butter and the sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla and beat again, scraping the bottom of the mixing bowl with a spatula to make sure all is well combined.
6. Stir together the flour, baking powder and salt in a medium sized bowl.
7. Add half the flour mixture to the egg mixture and stir until smooth.
8. Add all of the sour cream and mix again.
9. Add the rest of the flour mixture and mix, again scraping the bottom of the bowl to make sure the batter is smooth and well combined.
10. Add all but 2 tablespoons of the coconut and stir by hand to distribute evenly.
11. Spoon evenly into prepared pan and smooth top with a spatula.
12. Bake for 75 minutes, until firm to the touch.
13. Remove from the oven and let cool for 10 minutes in the pan.
14. Invert onto cooling rack and let cool completely.
15. Move to a cake stand. Put powdered sugar into a fine strainer and tap sides to float an even layer of powdered sugar over the top of the cake.
16. Garnish with the reserved coconut.

butter, light brown sugar, eggs, vanilla, flour, ubc, salt, sour cream at, coconut, ubc

Taken from tastykitchen.com/recipes/desserts/coconut-brown-sugar-pound-cake/ (may not work)