https://tryon.iga.com/Recipes/Detail/5688/Pound_Cake_with_Coconut_Cherry_Streusel
Yield: 6-8 servings
Preparation Time: 10 min; Cook: 7 min
| 1/2 | cup | coconut, toasted* | |
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| 1 | can | (21 ounce) cherry pie filling | |
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| 1 | teaspoon | almond extract | |
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| 1/2 | cup | rolled oats | |
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| 2 | tablespoons | all purpose flour | |
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| 3 | tablespoons | brown sugar | |
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| 1 | teaspoon | ground cinnamon | |
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| 3 | tablespoons | cold butter, cut into small pieces | |
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| 1 | loaf | pound cake | |
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*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
Please note that some ingredients and brands may not be available in every store.
https://tryon.iga.com/Recipes/Detail/5688/Pound_Cake_with_Coconut_Cherry_Streusel
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