Coconut Pound Cake Recipe

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COCONUT POUND CAKE

jo Leary

By
@justbake

This cake has a crunchy top, when cooled. It's delicious with a scoop of Chocolate Ice Cream. ENJOY!


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Serves:

12 ~ 15

Prep:

30 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

1 c
crisco shortening
1/2 c
crisco vegatable oil
3 c
sugar
5
eggs (at room temperature)
3 c
flour
1 pinch
salt
1 c
milk
2 tsp
coconut extract
1 c
flaked coconut

Directions Step-By-Step

1
Beat till creamy: 1 cup crisco shortening, 1/2 cup vegatable oil & 3 cups sugar.
2
Add 5 eggs ~~ one at a time, beating well after each addition.
3
Sift: 3 cups flour & a pinch of salt.
Mix in alternately, with 1 cup of milk.
4
Beat in 2 tsp coconut extract & 1 cup coconut. Mix thoroughly.
5
Pour into greased & floured tube pan. Bake at 350, for 1 1/2 hours. Cake is done when a toothpick inserted in the cake comes out clean.
6
DO NOT OPEN THE OVEN, FOR THE FIRST HOUR.
7
When the cake is done, remove from oven. Immediately remove from the pan, onto a raised, wire rack and sift 10X (confectioners) sugar heavily on top. Cool completely.
8
This recipe is NOT reccommended for a Bundt Pan ... it is a tall cake and too much batter for one of those pans.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Hashtag: #coconut