COCONUT POUND CAKE

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Coconut Pound Cake image

This is the most moist pound cake with a fabulous coconut flavor. It came from the San Antonio Junior League Cookbook.

Provided by texasjj

Categories     Dessert

Time 1h10m

Yield 1 cake, 12-15 serving(s)

Number Of Ingredients 12

2 cups sugar
1 cup Butter Flavor Crisco
1 pinch salt
5 eggs
2 teaspoons coconut extract
2 cups flour
1 1/2 teaspoons baking powder
1/2 cup milk
1 (3 1/2 ounce) can angel flake coconut
1 cup sugar
2 teaspoons coconut extract
1/2 water

Steps:

  • Preheat oven to 325 degrees.
  • In a large mixing bowl, cream sugar, shortening, and salt.
  • Add eggs one at a time, mixing well after each addition.
  • Add extract and mix well.
  • In a separate bowl, sift flour and baking powder.
  • Add milk to creamed mixture.
  • Add flour mixture to creamed mixture.
  • Fold in coconut.
  • Bake in a greased and floured bundt pan for 1 hour.
  • About 10 minutes before cake is done, combine sugar, extract and water in a small saucepen.
  • Bring to a boil and boil one minute.
  • Pour over cake immediately after removing cake from the oven.
  • Let cake sit 30 minutes before removing from pan.

Nutrition Facts : Calories 501.1, Fat 22, SaturatedFat 10, Cholesterol 88.5, Sodium 117.6, Carbohydrate 71, Fiber 1.4, Sugar 53.1, Protein 5.4

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