A perfect dessert for Easter!

Sandy’s Pecan Pound Cake

Ingredients

1-1/2 cups butter, softened
3-3/4 cups confectioners’ sugar
1 tablespoon vanilla extract
6 eggs
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup flaked coconut
2/3 cup chopped pecans, toasted

Directions

~Preheat oven to 325°.

~In a large 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; stir into creamed mixture just until combined. Stir in coconut and pecans.

~Pour into a greased and floured 10″ tube pan; spread evenly. Bake for 60 to 65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

~Makes 16 servings.