COCONUT POUND CAKE

Coconut Pound Cake Recipe

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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

Step-By-Step

1Beat till creamy: 1 cup crisco shortening, 1/2 cup vegatable oil & 3 cups sugar.
2Add 5 eggs ~~ one at a time, beating well after each addition.
3Sift: 3 cups flour & a pinch of salt.
Mix in alternately, with 1 cup of milk.
4Beat in 2 tsp coconut extract & 1 cup coconut. Mix thoroughly.
5Pour 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.
6DO NOT OPEN THE OVEN, FOR THE FIRST HOUR.
7When 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.
8This recipe is NOT reccommended for a Bundt Pan ... it is a tall cake and too much batter for one of those pans.

About COCONUT POUND CAKE

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