Pound Cake with Coconut Cherry Streusel

Yield: 6-8 servings

Preparation Time: 10 min; Cook: 7 min

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Ingredients

check coconut, toasted* 1/2 cup coconut, toasted*

check (21 ounce) cherry pie filling 1 can (21 ounce) cherry pie filling

check almond extract 1 teaspoon almond extract

check rolled oats 1/2 cup rolled oats

check all purpose flour 2 tablespoons all purpose flour

check brown sugar 3 tablespoons brown sugar

check ground cinnamon 1 teaspoon ground cinnamon

3 tablespoons cold butter, cut into small pieces

check pound cake 1 loaf pound cake

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Directions:

*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

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