"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Coconut Poundcake Recipe

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This recipe for Coconut Poundcake, by , is from Nell's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, October 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks of butter
1/2 cup vegetable shortening
3 cups granulated sugar
6 eggs
1/2 tsp almond flavoring
1 tsp coconut flavoring
3 cups all-purpose flour
1 cup milk
1 1/3 can coconut

Directions:
Directions:
Preheat oven to 350. Grease and flour a 10 inch tube or bundt pan.
With an electric mixer, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add almond and coconut flavorings and mix well. Alternately add flour and milk, beginning and ending with flour and beating after each addition. Stir in coconut. Transfer batter to pan. Bake for 1 hour and 15 minutes or until golden and a tester comes out clean. Cool for 10 minutes in pan, invert and cool completely on a rack.

Personal Notes:
Personal Notes:
Nell said to check the cake after one hour and be sure to put foil on the top last 15 minutes of baking. Crimp foil around pan.

 

 

 

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