Coconut Pound Cake

Name: Coconut Pound Cake
Ingredients: 1 c. butter; 1/2 c. Crisco; 3 c. sugar; 6 eggs; 3 c. sifted all-purpose flour (White Lily is best); 1/4 tsp. salt; 1 c. milk; 1/2 tsp. almond extract; 1/2 tsp. coconut extract; 1 (3 1/2 oz.) can grated coconut

10 ingredients

13 steps

Ingredients

1 c. butter
1/2 c. Crisco
3 c. sugar
6 eggs
3 c. sifted all-purpose flour (White Lily is best)
1/4 tsp. salt
1 c. milk
1/2 tsp. almond extract
1/2 tsp. coconut extract
1 (3 1/2 oz.) can grated coconut

Directions

1

Have butter and eggs at room temperature.
2

Grease, line bottom with wax paper, grease paper and flour a 10-inch tube pan. Preheat oven to 325°.
3

Cream butter, shortening and sugar until light and fluffy.
4

Add eggs, one at a time, beating well after each addition.
5

Sift flour and salt together; add alternately to creamed mixture with milk, starting and ending with flour.
6

Beat until smooth.
7

Add flavorings.
8

Remove bowl from mixer; fold in coconut.
9

Pour into prepared pan and smooth top.
10

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.
11

Place on wire rack; poke holes all over with a toothpick.
12

Pour topping over while cake is still warm.
13

Cool cake completely before removing from pan.