Coconut Pound Cake with Almond Sauce

Although I'm not a lover of chocolate or sweets in general, there is one candy bar I like once in a while and that is an Almond Joy. That's interesting to me because I wasn't raised in a family that bought or ate coconut but I grew up with a love of it anyway! (Unless it's mixed with pineapple... I really don't like anything with pineapple and people do tend to pair the two together an awful lot, don't they?) LOL.

This recipe is from a much-forwarded recipe email and it sounded really good so I copied this one to my files. I haven't made it yet and here is the reason; I never, ever have margarine on hand. I don't buy it. I tend to envision eating margarine as eating melted Barbie doll legs. Margarine isn't healthy and it's horrible for baking with as the water content is so high. I'm not sure why this recipe uses both butter and margarine since pound cakes are traditionally made with butter and only butter. So, when I do make this one it will be with all butter... no melted Barbie Doll legs. :)





Coconut Pound Cake with Almond Sauce

1 c butter
1/2 c margarine
3 c sugar
6 eggs
3 c flour
1/4 t soda
1 (8 oz.) carton sour cream
1 c coconut
1/2 t coconut flavoring
3/4 c sugar
3/4 c water
1 t almond flavoring

Cream butter, margarine and sugar for 5 minutes. Continue to beat, adding eggs one at a time, beating well after each addition. Sift flour and soda together and add this alternately with sour cream. Fold in the coconut and coconut flavoring. Pour into large tube pan and bake at 325 degrees for 1-1/2 hours. Cool for 10 minutes and turn out onto a serving platter.

ALMOND SAUCE:

Combine 3/4 cup sugar, 3/4 cup water and 1 teaspoon almond flavoring in small saucepan. Boil 5 minutes. Pour over warm cake.