Pecan Pound Cake
Ingredients
- 1½ cups butter, softened
- 3¾ cups confectioners’ sugar
- 6 eggs
- 1 tablespoon vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup flaked coconut
- ⅔ cup chopped pecans, toasted
Directions
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.
