Texas Coconut Pound Cake
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| Recipe Rating: | |
| Category: | Cakes |
| Serves: | 12 |
| Prep Time: | |
| Cook Time: |
Ingredients
| 2/3 c | crisco |
| 2 stick | butter or maragine |
| 3 c | white sugar |
| 3 c | all purpose flour |
| 5 large | eggs |
| 1 c | milk, whole |
| 1/2 tsp | baking powder |
| 1-1 1/2 c | coconut, shredded |
| 2 tsp | coconut extract |
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Mary Lou IvyWell SeasonedDallas, TX (pop. 1.2M)mlouMember Since Feb 2010Mary Lou's Notes:
My dear sweet mother-in-law shared this recipe with me when I became a member of the family over 45 years ago. It has remained on of my favorite cakes! It will stay moist for days...only if it lasted that long!
Comments from the Test Kitchen:
Big thanks to Mary Lou (and her Mother-in-Law) for sharing this delicious cake with us! The aroma of coconut permeated the entire Test Kitchen as it was baking. What a delight!
Directions
Cream butter, Crisco and sugar. Add eggs one at a time beating well after each. Add coconut flavoring. Sift flour and add baking powder. Alternate adding flour and milk to sugar mixture. Add coconut.
Spray tube pan with Crisco no stick spray with flour.
Bake @325-350 for 1 hr to 1 hr 15 minutes. Cool in pan for 10 minutes turn on cooling rack.Note: You can make a glaze of powdered sugar, milk and small amount of coconut flavoring.
Comments
1-12 of 276 comments
Rose Rauhauser
NewYorkWoman
Mar 6, 2011
Mary Lou: Came across your Texas Coconut Pound Cake and I know my husband will love this. I have a question: How much coconut is in 1 can of coconut? I don't even know if I can find canned coconut, so before I make it I need your measurment. I am assuming it's about one to two cups? Waiting to hear from you. Thanks alot. Rose
FREDA GABLE
cookin4me
Mar 6, 2011
Mary Lou, I just made your "Texas Coconut Pound cake" above.
Its very good and very Tasty and flavorful.
I WILL ADD my PHOTO for you.
On the Down side, it is NOT of the Pound-cake Texture I am use to, Not FIRM AND SOLID TYPE TEXTURE when you slice this.
I did find this was more of a "light fluffy CAKE texture" rather than Pound-cake texture. I will Note, on my recipe, for next time this is of a Cake like texture.
This would make a great CAKE rather than Pound cake.
Its very good and very Tasty and flavorful.
I WILL ADD my PHOTO for you.
On the Down side, it is NOT of the Pound-cake Texture I am use to, Not FIRM AND SOLID TYPE TEXTURE when you slice this.
I did find this was more of a "light fluffy CAKE texture" rather than Pound-cake texture. I will Note, on my recipe, for next time this is of a Cake like texture.
This would make a great CAKE rather than Pound cake.
Mary Lou Ivy
mlou
Mar 7, 2011
that shows us that this recipe is kinda old since coconut no longer comes in cans!! It would be about 1 - 1 1/2 cups depending in your taste....I think I must use the 1 1/2 cups. Good luck, it is a yummy cake, I love a good pound cake and this is one of the best I have tasted.
Rose Rauhauser
NewYorkWoman
Mar 7, 2011
Thanks Mary Lou: I figured between 1 to 2cups, which is the usual for pound cakes. I posted one or two of mine and will be posting more. I am so used to making pounds cakes of all kinds because our kids would toast them in the morning before going to school, they didn't want eggs just a little sweet something. Did you try Freda's Elvis Presley Pound Cake. Made it yesterday and it's beautiful. Looking forward to trying your recipe tonight. Bye for now.
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