coconut pound cake

★★★★★ 1 Review
justbake avatar
By jo Leary
from Ridley Park, PA

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

★★★★★ 1 Review
serves 12 ~ 15
prep time 30 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For coconut pound cake

  • 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

How To Make coconut pound cake

  • 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.

Categories & Tags for COCONUT POUND CAKE:

ADVERTISEMENT
ADVERTISEMENT