Olympic Coconut Pound Cake
Ready-To-Use White Rolled Fondant for decorating
Kelly Green Icing Color for decorating
Royal Blue Icing Color for decorating
1 1/2 cups butter softened
2 1/2 cups granulated sugar
5 eggs room temperature
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1 teaspoon coconut extract
1 1/2 cups coconut shredded
Cake serves 8-10.
Preheat oven to 325ºF. Spray Soccer Ball Pan and Heating Core with vegetable pan spray. Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well between each addition. In a small, separate bowl, mix flour, baking powder and salt. Alternate adding flour mixture and sour cream to cake batter, a little of each at a time. Once flour mixture and sour cream have been folded into cake batter completely, mix in vanilla and coconut extracts. Stir in shredded coconut.
Fill Heating Core half full with batter. Set Heating Core into bottom of Soccer Ball Pan. Pour remaining batter into prepared Soccer Ball Pan and bake for approximately 1 hour, 45 minutes or until cake tested with a toothpick comes out clean.
Gently remove Soccer Ball Pan and Heating Core from oven. Cool 10 minutes. Remove cake from both the Soccer Ball Pan and Heating Core and place on a rack to cool.
Cake that was baked in the Soccer Ball Pan will have a hole in the center where the Heating Core was placed. Take cake the from Heating Core and fill in the hole from the Soccer Ball Pan. Cool completely before decorating.
Ice cake lightly with Buttercream Icing.
Divide Ready-To-Use Fondant in half. Color half of the fondant with Royal Blue Icing Color, the other half with Kelly Green Icing Color. Break off small pieces of each and lay side by side. Roll out 1/4" thick. Lay multi-colored fondant over the lightly iced cake to resemble the globe, and smooth.
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