Lemon-Coconut Pound Cake Loaf

Prep Time : ... 15 minutes ... Total time (incl. glaze ) Makes 8 to 10 servings

1/2 ............cup butter , softened

1 -1/2 ........cups granulated sugar

3 ...............large eggs

1 -1/2 ........cups all-purpose flour

1/2 ............teaspoon salt

1/8 ............ teaspoon baking soda

1/2 .............cup sour cream

2 ................teaspoons lemon zest

1 ................cup sweetened flaked cocnut , divided

1) Preheat oven to 325*F , Beat butter at medium speed with a heavy-duty electric stand mixer until creamy . Gradually add suger , beating until light and fluffy . Add eggs , 1 at a time , beating until just blended after each addition .

2) Stir together flour , salt and baking soda . Add butter mixture alternately with sour cream , beginning and ending with flour mixture . Beat on low speed just until blended after each addition . Stir in zest and 1/2 cup coconut . Pour batter into a greased and floured 9-x-5-inch loaf pan .

3) Bake at 325*F for 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean . Cool in pan on a wire rack 10 to 15 minutes ; remove from pan to wire rack and cool completely (about 1 hour).

4) Spoon lemon glaze over cake (recipe below) and sprinkle with remaining 1/2 cup coconut . Garnish if desired .

LEMON GLAZE:

Hands-on-time: ... 5 minutes ...Total time : 5 minutes

2 ...........cups powdered sugar

2 to 3 .....tablespoons milk

2 ............teaspoons fresh lemon juice

Whisk together powdered sugar , 2 tablespoons milk and fresh lemon juice , adding an additional 1 tablespoon milk , 1 teaspoon at a time , for desired consistency .

Kids young and old will love this cake and it's heart healthy .