Heaped high with a snowy drift of coconut, Cream Cheese-Coconut-Pecan Pound Cake is made all the more merry when trimmed with a wreath of sugared rosemary. For a festive presentation for your table, just follow these easy instructions.
- Invert completely cooled pound cake onto a serving plate or cake stand; spoon Powdered Sugar Glaze over cake. Toss together 3⁄4 cup each of coconut chips and sweetened flaked coconut; sprinkle evenly over cake. Sprinkle 2 Tbsp. white cake sparkles over coconut mixture.
- Arrange Sugared Rosemary, Sugared Cranberries, and pecan halves around bottom edge of cake.
- Note: Coconut chips can be found in the produce section of many supermarkets or ordered online ($6.99 for 8 oz.) from www.kalustyans.com. White cake sparkles (edible glitter) can be found in stores that carry cake-decorating supplies or ordered online from www.wilton.com.
- Winning Recipe: Cream Cheese-Coconut-Pecan Pound Cake (pictured)