Coconut pound cake

Coconut pound cake

Ingredients/Components

• sugar - 3 c
• eggs - 6 item
• milk - 1 c
• salt - 1/4 tsp
• butter - 1 c
• water - 1 c
• almond extract - 1/2 tsp
• Crisco - 1/2 c
• coconut extract - 1/2 tsp
• can grated coconut - 1 1/2
• sifted all-purpose flour White Lily is best - 3 c
• Grease, line bottom with wax paper, grease paper and flour a 10-inch tube pan

How to make coconut pound cake:

Have butter and eggs at room temperature. Grease, line bottom with wax paper, grease paper and flour a 10-inch tube pan. Preheat oven to 325°. Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and salt together; add alternately to creamed mixture with milk, starting and ending with flour. Beat until smooth. Add flavorings. Remove bowl from mixer; fold in coconut. Pour into prepared pan and smooth top. Bake for 1 hour and 30 to 35 minutes, until golden brown, top springs back when touched lightly, cake shrinks from sides of pan and a cake tester inserted in center comes out clean. Place on wire rack; poke holes all over with a toothpick. Pour topping over while cake is still warm. Cool cake completely before removing from pan.Topping:1 c. sugar1 c. water1 tsp. coconut extract Combine ingredients in saucepan. Stir over heat to dissolve sugar. Boil hard until mixture becomes syrupy. Pour over hot cake.

I use a Bundt pan that is Teflon coated and no wax paper.

Recipe categories: Desserts, Cakes, Lunch/snacks.