Coconut Pound Cake
|Serves:||at least 12|
|3 c||all purpose flour|
|1/2 tsp||baking powder|
|1 tsp||coconut extract|
|1 tsp||rum extract|
|1 to 1 1/2 c||shredded coconut|
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DirectionsPreheat oven to 325. Grease and SUGAR a 12 to 15 cup tube or bundt pan with Crisco and sugar.
In large mixer bowl, beat butter and Crisco at medium speed until creamy. Add sugar beating until fluffy. Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine flour, baking powder, and salt, sift. Add flour mixture alternately with milk (I add the flavorings to the milk so I don't forget them), beginning and ending with flour. Beat well after each addition, which is actually just until blended. Add the shredded coconut and fold it through the batter with cake spatula.
Bake until cake tester comes out clean which is about 1 hour 10 to 15 minutes. Let rest in pan for about 10 minutes before inverting onto plate to cool. Sprinkle top with powdered sugar when cool. I also sprinkle a little powdered sugar on each slice before serving. Enjoy !!!!