Coconut Pound Cake

Preheat oven to 325°F. Spray both sides and heating core of 3D Bear Pans with vegetable pan spray; assemble pan with clips and invert onto sheet pan. Spray 2 cavities of Mini Wonder Mold with spray.

In large bowl, stir together flour, baking powder and salt; set aside.

In large bowl, beat butter and sugar with electric mixer at medium speed until light and fluffy. Add four of the eggs, one at a time until well-blended. On low speed, add 1/2 cup of the flour mixture; mix 10 seconds. Whisk together the remaining 3 eggs, vanilla, coconut extract and milk. Add to batter alternately with remaining flour mixture, beginning and ending with dry ingredients. Add coconut and mix on low speed until just combined. Fill prepared 3D Bear Pan with 6 cups batter; insert heating core into batter and fill with 2/3 cup batter. Divide remaining batter into 2 prepared Mini Wonder Mold cavities.

Bake 30-35 minutes or until toothpick inserted into centers of Mini Wonder Mold cakes comes out clean. Remove Mini Wonder Mold pan from oven, leaving 3D Bear Cake in to finish baking; cool in pan on wire rack 15 minutes. Turn cake onto wire rack to cool completely. Bake 3D Bear Pan an additional 28-33 minutes or until toothpick inserted into leg of bear comes out clean.

Remove bear cake from oven and cool upside down on cooling grid for 10 minutes. Trim excess cake from bottom of cake. Lie cake pan on cooling grid. Remove clips and remove front pan from cake to release steam. Replace front pan and flip over. Remove back pan from cake to release steam. Replace pan and cool 15 additional minutes. Remove heating core and release cake from it onto a cooling grid. Remove bear from pans and stand upright. Cool completely. Place cake center inside bear, filling open areas with icing.

Makes 12 to 16 servings.

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