Texas Coconut Pound Cake

Name: Texas Coconut Pound Cake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 12
Cuisine: American
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

By Mary Lou Ivy
@mlou

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

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! The Test Kitchen

Rating:

★★★★★ 40 votes5

Comments:

281 Comments

Serves:

Prep:

25 Min

Cook:

1 Hr

Method:

Bake

Ingredients

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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

Step-by-Step

Cream 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.
Note: You can make a glaze of powdered sugar, milk and small amount of coconut flavoring.

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