Pound Cake with Coconut Cherry Streusel

Yield:
6-8 servings

Preparation Time:
10 min; Cook: 7 min

Ingredients:

  1. 1/2 cup coconut, toasted*
  2. 1 can (21 ounce) cherry pie filling
  3. 1 teaspoon almond extract
  4. 1/2 cup rolled oats
  5. 2 tablespoons all purpose flour
  6. 3 tablespoons brown sugar
  7. 1 teaspoon ground cinnamon
  8. 3 tablespoons cold butter, cut into small pieces
  9. 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



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