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Coconut Pound Cake

1 Cup Butter - Softened
3 Cups sugar
6 Eggs
3 Cups All-Purpose Flour
1/4 teas. Soda
1/4 teas. Salt
8 oz. Sour Cream
1 Cup Shredded Coconut
1 teas. Watkins Vanilla, Original Double-Strength
1 teas. Watkins Coconut Extract

Cream butter; gradually add sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, soda, and salt; mix well. Add creamed mixture alternately with sour cream, beginning and ending with the flour mixture. Stir in coconut and Watkins Vanilla along with shredded coconut. Pour batter into a 10-inch tube pan sprayed with Watkins Cooking Spray. Bake at 350* F for 1 hour and 10 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes. Remove from pan and cool completely. Yield: 12 servings.

Nutritional Information:
Per serving: 541-Calories (kcal), 24 g Total Fat (39% calories from fat), 7g Protein, 76g Carbohydrate, 143mg Cholesterol, 241mg Sodium

Food Exchanges:
1 1/2 Grain (Starch), 1/2 Lean Meat, 0 Vegetable, 0 Fruit, 4 1/2 Fat, 3 1/2 Other Carbohydrates

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