Pecan Pound Cake

desserts

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Servings: 12–16 servings

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

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.

Recipe Courtesy Of

Taste of Home magazine