"The belly rules the mind."--Spanish Proverb

Coconut Cream Pound Cake Recipe

  Tried it? Rate this Recipe:


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

Art Broadnax
Added: Tuesday, August 9, 2005


3 Cups Flour
2 Tsp. Baking Powder
1/4 Tsp. Salt
2 cups Sugar
1/2 cup Vegetable shortening
3/4 cup ( 1 1/2 sticks) Butter at room temperature
2 Eggs
3 Egg Whites
1 1/2 tsp. Coconut Extract
1 Cup Whipping Cream
1 Small can coconut condensed milk-

Preheat over to 350 degrees.. Grease and lightly flour a 10 inch tube or bundt pan.
Combine the flour, baking powder and salt in a large mixing bowl and stir to mix. Add the shortening,butter,egg whites, coconut extract, cream and coconut milk. Beat with a mixer on low speed for 1 minute, then on medium high for 2 minutes. The batter will be thick and fluffy.
Spoon into the prepared pan. Bake for 1 hour or until a wooden toothpick comes out clean when inserted into the center of the cake. As soon as the cake comes out of the oven -turn it over onto cake plate.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!