"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Coconut Cream Pound Cake Recipe

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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.




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