Lincoln's Country Store Recipes
https://www.lincolnscountrystore.net/Recipes/Detail/5688/
Pound Cake with Coconut Cherry Streusel
Yield: 6-8 servings
Preparation Time: 10 min; Cook: 7 min
Ingredients
| 1/2 |
cup |
coconut, toasted*
|
|
|
| 1 |
can |
(21 ounce) cherry pie filling
|
|
|
| 1 |
teaspoon |
almond extract
|
|
|
| 1/2 |
cup |
rolled oats
|
|
|
| 2 |
tablespoons |
all purpose flour
|
|
|
| 3 |
tablespoons |
brown sugar
|
|
|
| 1 |
teaspoon |
ground cinnamon
|
|
|
| 3 |
tablespoons |
cold butter, cut into small pieces
|
|
|
| 1 |
loaf |
pound cake
|
|
|
Directions:
*Toast coconut (see instructions below).
Pour cherry filling into an 8 inch microwave safe pie plate. Stir in almond extract and spread mixture evenly in dish.
In a small bowl, combine toasted coconut, oats, flour, brown sugar and cinnamon; mix together.
Cut in butter with a fork until mixture is crumbly. Sprinkle oat mixture over cherry filling.
Microwave, uncovered, on HIGH for 6 to 7 minutes until filling is hot and bubbly.
Spoon over sliced pound cake.
*To toast coconut:
Heat oven to 350 degrees F. Spread coconut in a thin layer in shallow baking pan. Bake 5 to 7 minutes, stirring occasionally, until light golden brown.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
Lincoln's Country Store Recipes
https://www.lincolnscountrystore.net/Recipes/Detail/5688/