RECIPE

PEA RIDGE — Coconut Pound Cake

From the kitchen of Donna Fuller

Correction from Pea Ridge Times Dec. 29, 2010

3 sticks butter or margarine

3 c. sugar

6 eggs

8 oz. sour cream

3 c. flour

1/4 tsp. salt

1/4 tsp. soda

1 1/2 c. coconut

1 tsp. vanilla or lemon extract

Have eggs, coconut and butter at room temperature to avoid cake failure.

Preheat oven to 300.

Grease and flour tube pan.

Using electric mixer, cream sugar and butter well. Add eggs one at a time; mix well after each.

Add sour cream. Add flour, salt and soda. Mix well.

Fold in coconut. Add vanilla. Pour in pan.

Bake about 1 hour (will be golden brown on top).

Cool about 5 to 10 minutes. Invert on cake plate. Cool. Cover with foil.

It’s better after sitting a few days.

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Editor’s note: The coconut pound cake recipe is being reprinted because when it ran Dec. 29, 2010, the amount of flour was inadvertently omitted.