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Coconut Pound Cake Recipe

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This recipe for Coconut Pound Cake is from Good Eating with The Duncan Family , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 eggs
1 cup shortening
1/2 cup butter
3 cups sugar
1/2 tsp. almond extract
1/2 tsp. coconut extract
3 cups cake flour (We use all purpose flour).
1 cup milk
2 cups grated coconut
Directions:
Directions:
1. Separate eggs, placing whites in a large bowl, yolks in another large bowl. Let egg whites warm to room temperature, about 1 hour.
2. Preheat oven to 300º. Grease a 10-inch tube pan (You can use an angel food cake pan or a bundt pan.)
3. With electric mixer at high speed, beat egg yolks with shortening and butter until well blended. Gradually add sugar, beat until light and fluffy. Add extracts and beat until blended.
4. At low speed, beat in flour alternately with milk.
5. Add egg whites and beat until blended.
6. Add coconut; stir until well blended.
7. Bake 2 hours or until cake tester inserted comes out clean.
8. Cool in pan on wire rack 15 minutes. (You can dust with powdered sugar or drizzle glaze over cake while in pan.)

GLAZE:
1 cup sugar; 1/2 cup water; 1 T. butter. Cook for 5 minutes. Add 1 tsp. coconut extract or almond extract. Pour over cake with holes punched in it and while hot.
Personal Notes:
Personal Notes:
These instructions have always been ignored by Joel. He just mixes everything together-no separating eggs yolks and whites, no alternating dry and liquids. And, of course, it always came out wonderful!

 

 

 

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