COCONUT POUND CAKE

Remember, this is a dessert and should be treated as such. This is a good recipe to make and share with others.

1 pkg (2-layer size) sugar-free yellow cake mix

1 pkg (4-serving size) coconut (or French vanilla) flavored instant pudding mix, sugar-free
4 eggs
1 cup water
1/4 cup coconut oil*
3/4 - 1 cup unsweetened coconut

Preheat oven to 350 degrees.
Grease and lightly flour a 10-inch tube pan or a bundt pan; set aside.

Combine all the ingredients, except coconut, in a large mixer bowl and mix on low until blended and all dry ingredients are wet. Beat at medium speed 4 minutes. Stir in the coconut.

Pour batter evenly into the prepared pan. Bake at 350 degrees for 50 to 55 minutes or until cake springs back when lightly touched with tips of fingers.

Remove from oven and cool in pan on a wire rack approximately 15 minutes. Remove from pan and finish cooling on wire rack. Do not force from pan. If cake doesn't seem ready to come out easily after loosening sides, give it a few more minutes.

*Canola or olive oil may be substituted. However, coconut oil is especially healthy.