Texas Coconut Pound Cake
By
Mary Lou Ivy
@mlou
2
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!
Blue Ribbon Recipe
Notes 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!
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!
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
How to Make Texas Coconut Pound Cake
- 1Cream 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. - 2Note: You can make a glaze of powdered sugar, milk and small amount of coconut flavoring.
About Texas Coconut Pound Cake
Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Collection: Tastes of the World
Recipe For: The Best Pound Cake
