Coconut pound cake

Coconut pound cake

Ingredients/Components

• sugar
• eggs - 6 item
• milk - 1 c
• butter or margarine - 1/2 c
• baking powder
• shortening - 1 c
• sifted cake flour - 3 c
• almond flavoring - 1/2 tsp
• coconut flavoring - 1/2 tsp
• grated fresh coconut or flaked canned coconut - 2 c

How to make coconut pound cake:

Separate eggs, placing whites in a large bowl and yolks in another large bowl. Let egg whites warm to room temperature, about 1 hour. Preheat oven to 300° and grease a 10-inch tube pan.

With electric mixer at high speed, beat egg yolks with shortening and margarine until well blended. At low speed, beat in flour (in fourths) alternately with milk (in thirds), beginning and ending with flour. Add coconut; beat until well blended.

Beat egg whites just until stiff peaks form. With wire whisk or rubber scraper, gently fold whites into batter until well combined.

Turn into prepared pan. Bake 2 hours or until cake tester inserted near center comes out clean. Cool in pan on wire rack 15 minutes.

Recipe categories: Desserts, Cakes, Lunch/snacks.