the picture of purity

Sadly, it was impossible for someone of my limited photography skills to capture the pure, pristine whiteness of this cake with a mere digital camera. I guess you need two eyeballs (or maybe even just one) and a first-person viewing for that to happen.


Or maybe I just need to work on my picture-taking.

Regardless, you'll just have to take my word for the fact that this cake is beautiful. Tasty, too. After all, it's pound cake (which is clearly a grand concoction on its own, what with its dense texture, balanced sweetness, and fine crumb) slathered with a fluffy, smooth cream cheese frosting (unbeatable, and that's the end of that argument) and sprinkled with coconut (perhaps the most tasty of all meats)(just kidding)(or am I?).

It must be said that I usually prefer my coconut toasted, but in this instance, I wanted the as-clean-as-untouched-snow appearance to remain. Little speckles of brown really kinda takes away from that, don't you think? Kinda like yellow spots in otherwise white snow...

Coconut-Crusted Sour Cream Pound Cake
(from good ol' Paula Deen)

1 cup (2 sticks) butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 eggs
1 teaspoon vanilla

Cream Cheese Frosting
2 cups coconut

Preheat oven to 325F.
Grease and flour a 10-inch tube pan.
In a large bowl, cream together the butter and sugar. Add the sour cream and mix until incorporated. In a smaller bowl, sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, adding one at a time and beating in between. Mix in the vanilla and pour the mixture into the prepared pan. Bake for around 1 hour 20 minutes.

After cake has cooled, slather top and sides with as much cream cheese frosting as you can. Sprinkle Shower with the coconut.