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Coconut pound cake

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Ingredients/Components

sugar
eggs - 6 item
vanilla - 2 tsp
milk - 1 c
salt - 1/2 tsp
powdered sugar - 1 c
sifted flour
Cool Whip - 12 oz
Angel Flake coconut
Add eggs one at a time, beating well after each addition
oleo and 1/2 c - 1 c

How to make coconut pound cake:

Beat oleo and Crisco with sugar until creamy. Add eggs one at a time, beating well after each addition. Add vanilla. Add flour and salt to creamed mixture and milk alternately to creamed mixture on medium speed. Fold in coconut. Grease and flour angel food cake pan. Bake at 325° for 1 1/2 to 2 hours, or until toothpick stuck in center comes clean. Cool slightly before removing from pan. When cool, slice in three layers.Frosting:8 oz. cream cheese1 c. powdered sugar1 1/2 tsp. vanilla12 oz. Cool Whip Beat the cream cheese and powdered sugar until creamy. Add vanilla. Fold in Cool Whip. Spread between layers and top and sides of cake. Keep refrigerated. Makes a large cake.

Recipe categories: Desserts, Cakes, Lunch/snacks.

Rating:

3.7

Average rating: 3.7, total votes: 6

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