Coconut Pound Cake
3 call purpose flour
1 1/2 ccrisco shortening
1 Tbspcoconut flavoring
1 can(s)angel flake coconut (3.5 oz can)
1 tspbaking powder
How to Make Coconut Pound Cake
- Grease and flour a large Tube Pan or Funnel Pan. My grandmother used to cut a piece of wax paper to fit the bottom of the pan and she would place it in the bottom to prevent the cake from sticking to the bottom of the pan. It always came out perfect. (She would grease and flour the wax paper too.)
- In seperate bowl mix together flour, salt and baking powder and set aside.
In another bowl, mix together sugar, milk and crisco until well mixed, do not over mix. Add in flour mixture. In another bowl beat egg yolks together then add to batter. Add in coconut and coconut flavoring. In another bowl beat egg whites until fluffy, then gently fold into batter.
- Pour batter into a prepared pan and place in cold oven and baking at 275 degrees for 1 1/2 hours, then increase temperature to 325 for another hour. (Once you increase the temperature keep a close eye on the cake to prevent burning or over cooking. Each oven is different and some ovens regardless of temperature settings get hotter than others. Please check to see if it is done with a butter knife before removing from the oven. Be careful that there is not any sudden jarring of the cake or it will fall. Also, if the cake is browning too quickly before it is done, place a piece of aluminum foil loosely over the top and it will help prevent it from burning on the top.)
- Remove from oven and wrap in aluminum foil while still hot. Let stand in foil until cool. Slice and serve. Hope you enjoy.