Yield: Yields one large bundt cake.
Servings: eight to ten.
The combination of vanilla, coconut and almond extracts creates an intriguingly delicious flavor. You can make this cake with only the vanilla, but try the recipe first as written.
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I am so glad to find this recipe on line. I have been making it since it came out in the magazine but somehow lost my copy. This is the best pound cake ever. The combination of the three flavorings is outstanding. Thank you.
To the person who gave this recipe 1 star because it didn't look done with 20 minutes left, please make the cake completely before you give such a FANTASTIC recipe a bad review! I'd just hate to see people miss out on this delicious cake. The reason I like Fine Cooking recipes is because they are tested and always turn out PERFECTLY; this cake is no exception.I have been making this recipe for almost 9 years when it came out in Fine Cooking. I get raving reviews on it everywhere I take it, and its a family favorite. I usually add lemon zest and do a lemon glaze with lemon and powdered sugar. I have yet to purchase all the extracts because its just so good with vanilla but I keep meaning to.I highly recommend reading her step by step instructions of how to make a perfect batter. When I first started making it, it took more time to ensure I did each step correctly but now it is second nature.I make this at least 5 times a year and always get requests for more or for the recipe. I don't even normally have time to write reviews but that 1-star got me going. :) Its up there in my top 10 dessert recipes.Update 10/23/14 I had to come look this recipe up because we moved and I haven't located the original magazine. My 6 year old daughter just asked for it for her birthday! We're all so glad for an excuse to have it again...and I love making it.
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