Pecan Pound Cake

1 1/2 cups butter, softened
3 3/4 cups confectioners’ sugar
6 eggs
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup flaked coconut
2/3 cup chopped pecans, toasted

In a large mixing bowl, cream butter and confectioners’ sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; add to creamed mixture just until combined. Stir in coconut and pecans.

Pour into a greased and floured 10-inch tube pan; spread evenly. Bake at 325 degrees for 60–65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Yield: 12–16 servings