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Coconut pound cake

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Ingredients/Components

sugar
eggs - 5 item
salt - 1/4 tsp
water - 2 4
baking powder - 1 tsp
shortening
plain flour - 3 c
box confectioners sugar - 1 item
cream of tartar - 1/4 tsp
grated coconut - 1 item
egg white - 1 item
sweet milk - 1 c
coconut flavoring - 1 tsp
frozen coconut, thawed - 6 oz
Add eggs one at a time, beating well after each

How to make coconut pound cake:

Cream shortening and sugar together until fluffy. Add eggs one at a time, beating well after each. Add flavoring and coconut. Mix well. Sift together flour, baking power and salt three times. Add alternately with milk. Put into a tube pan that has been greased with shortening and floured. Bake for 1 1/2 hours at 300° and ice with icing.Icing:1/2 c. shortening1 egg white1/4 tsp. cream of tartar1 box confectioners sugar2 to 4 Tbsp. water grated coconut Beat shortening, egg white and cream of tartar until fluffy, then add confectioners sugar and water alternately until mixture has spreading consistency. Sprinkle coconut on top of cake after icing.

Recipe categories: Desserts, Cakes, Lunch/snacks.

Rating:

4.3

Average rating: 4.3, total votes: 3

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