COCONUT POUND CAKE

Coconut Pound Cake

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jo Leary

By
@justbake

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

Rating:

★★★★★ 1 vote

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

How to Make COCONUT POUND CAKE

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.

Printable Recipe Card

About COCONUT POUND CAKE

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



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