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Coconut Pound Cake Recipe

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This recipe for Coconut Pound Cake, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Regina Mills, Administration
Added: Monday, September 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cups shortening
2 cups sugar
3 cups flour
teaspoon salt
5 eggs
1 cup milk
1 teaspoon baking powder
1 tablespoon coconut extract
1 small can (1 cup) angelflake coconut

Directions:
Directions:
Cream shortening and sugar at high speed for 10 minutes.
Add eggs one at a time, beating after each egg.
Sift dry ingredients and add alternately with liquids.
Fold in the coconut.
Put in a greased and floured Steeple cake pan.
Put cake in cold oven and set oven at 325 and bake for 1 hour and 25 minutes.
Cool cake just long enough to take out of pan easily. Wrap in foil and refrigerate.
Keep cake refrigerated as long as it lasts!

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This recipe is from my mother, Phyllis Foote, a Moffitt patient and breast cancer survivor.

 

 

 

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