*  Exported from  MasterCook  *

                Coconut Pound Cake with Fresh Strawberries

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           (1 1/2 sticks) plus
     1/2  tablespoon    unsalted butter -- softened and divided
   1 1/2  cups          plus
   2      tablespoons   all-purpose flour -- divided
     1/2  teaspoon      baking powder
     1/4  teaspoon      salt
   1 1/4  cups          granulated sugar
   3      large         eggs
     1/2  cup           milk
                        (1 percent or 2 percent works fine)
   1      teaspoon      vanilla
     1/2  cup           sweetened coconut flakes
   1      quart         strawberries -- cleaned and thinly
                        sliced through stem ends
                        Fresh mint sprigs -- for garnish

Grease 8 1/2-by-4 1/2-inch loaf pan with 1/2 tablespoon butter. 
Coat pan with 2 tablespoons flour; shake out excess. Preheat oven to 325 degrees. 
Sift together remaining 1 1/2 cups flour, baking powder and salt into mixing bowl; set aside.
 With electric mixer on medium speed, beat remaining 3/4 cup butter until fluffy.
 Gradually, in thin stream, add sugar. Continue to beat butter and sugar together
 about 8 minutes more. Add eggs, one at a time, beating well after each addition.
 Lower speed to slow. Add flour mixture, alternating with milk,
 beginning and ending with flour mixture. Stir in vanilla and coconut flakes.
 Pour batter into prepared pan. Bake 1 hour. Lower heat to 300 degrees 
and bake another 30 minutes or less, until toothpick inserted in center comes out clean. 
Remove cake from oven. Let stand in pan 10 minutes. Loosen edges and unmold. 
Let cool completely. (Cake can be made 2 days ahead.
 Let cool and keep tightly covered at room temperature.)
To serve, cut cake into 1/2-inch slices and place on individual plates.

 Mound each slice with sliced strawberries and garnish with mint

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