coconut pound cake

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.
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