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Coconut Pound Cake Recipe

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

Marguerite Tabor
Added: Friday, February 2, 2007


2 cups Sugar
1 cup Shortening
1 t Adams Best Vanilla
1 t Adams Butter Flavoring
6 Eggs
2 cups Flour-sifted
1 t Salt
1 can Coconut Angel Flake

Cream shortening and sugar and add vanilla and butter flavoring. Add eggs one at a time and mix well-use high speed electric mixer. Sift flour and salt together then add slowly and fold in coconut. Pour into 10" stem pan that has been well greased and dusted with flour. Bake @ 325 for 1 hour and 20 min. or until toothpick comes out clean.

Make about 5-10 min before cake is done
1 cup Sugar
1/2 cup Water
2t Adams Coconut Flavor

Mix all ingredients together and bring to a boil for 1 min. For hard glaze crust remove cake from oven, brush or pour sauce over hot cake while still in pan and put cake back in oven for not over 5 in. more. Remove cake from pan at once. Other than hard glaze, when cake is done, remove from pan immediately and brush sauce on with pastry brush while cake is still warm.




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