Cuban Coconut Pound Cake

If you're crazy about the taste of coconut but could do without all the goopy, sweet frosting, this easy recipe is for you. While some coconut poundcakes rely only on coconut extract, those flecked with coconut bits like this one from Maida Heatter are much closer to their tropical names. Prepare a 10-inch tube pan (with no design), nonstick or regular (if the pan is not nonstick, butter the bottom and sides). Nonstick or not, line it with a round of baking-pan liner paper or wax paper cut to fit, butter the paper and dust the pan all over with fine, dry bread crumbs
tap to shake out excess crumbs. Adjust rack 1/3 up from the bottom of the oven and preheat oven to 325 degrees. In large bowl of an electric mixer, cream the 2 sticks of butter until soft and smooth. Add vanilla and almond extracts, salt and sugar, and beat to mix. Add eggs one at a time, beating until incorporated after each addition. On low speed, alternately add the flour in three 1-cup additions with the milk in two 1/2-cup additions, scraping the bowl with a rubber spatula and beating only until incorporated. Remove from the mixer and fold in the coconut and the almonds. Turn into the prepared pan and smooth the top. Bake for 1 1/2 hours, until the top is golden brown and a cake tester, inserted to the bottom, comes out clean. Let stand on a rack for 15 minutes. Cover with a rack, invert and remove the pan (do no remove the paper yet). Cover with another rack and invert again, leaving the cake right side up. Let stand until cool, then carefully remove paper lining. Wrap the cake in plastic wrap. If possible, refrigerate overnight. Or place it in the freezer for 45 minutes. It must be cold when it is sliced or it will crumble. Serve two or three thin slices to a portion. --- From: "Maida Heatter's Cakes" (Cader Books, $22.95) Per serving: 407 calories, 7 grams protein, 22 grams fat (percent calories from fat, 49), 47 grams carbohydrates, 99 milligrams cholesterol, 107 milligrams sodium, 3 grams fiber.