"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Anna's Coconut Pound Cake Recipe

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This recipe for Anna's Coconut Pound Cake, by , is from Middle Paxton Elementary School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Sager Family
Added: Saturday, February 23, 2008


6 eggs, separated
3/4 lb. butter
3 c. sugar
3 c. flour
1/2 tsp almond flavoring extract
1/2 tsp coconut flavoring extract
1 c. milk
2 c. angel flake coconut (additional for topping the cake)

1/2 stick butter
2 T Crisco
2 T flour
2 cups powdered sugar
1 tsp. vanilla
1 T milk

Prep: Preheat oven to 300 degrees. Grease and flour 10 inch tube pan.

To make the cake: Separate the eggs and beat the whites until stiff. In a separate bowl, beat the egg yolks and butter together, add sugar, beat until fluffy. Add the flour and milk alternately--1/4 at a time. Add coconut, the extracts, and fold in the beaten egg whites.
Bake for 2 hours at 300 degrees, cool in the pan for 15 minutes.

To make the icing: Beat the butter, Crisco, and flour for about 5 minutes then add the powdered sugar, vanilla, and milk. Mix thoroughly.

Ice the cake and sprinkle with additional coconut if desired.




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