Instructions

Preheat oven to 350 degrees.

Grease a 9×5 loaf pan with olive oil. Fit the pan with parchment. (That keeps the parchment from sliding in the pan.)

In a medium bowl combine 1 ½ cups flour, coconut, baking powder, and salt.

In a standing mixer with a paddle attachment, cream together the butter, sugar, and vanilla for approximately 2 minutes.

Add the eggs one by one into the mixer until well combined, about 1 minute per egg.

Pour the milk into the bowl of the mixer, and process until well combined, about 1 minute.

Add the flour in 2 batches into the mixer, until well combined about 4 minutes. Reserve.

Pat the cherries down with a paper towel to remove as much liquid as possible. Toss with remaining flour.

Fold the cherries into the batter.

Pour the batter into the prepared pan, and bake for 55-60 minutes, or until a toothpick comes out cleanly.

Let the pound cake cool in the pan for 10 minutes, and remove from pan and let cool for 1 hour, or until completely cooled.

Whisk together the brown sugar and heavy cream.

Drizzle on pound cake.

Garnish with coconut and cherries if desired.

Store covered in the refrigerator for up to 3 days.