"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Coconut Pound Cake Recipe

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

Catherine Flaherty Gay
Added: Wednesday, June 24, 2009


2 sticks butter.
1/2 cup crisco.
3 cups sugar.
5 egg yolks (save whites).
2 tsp coconut extract.
1 tsp vanilla.
3 cups sifted flour.
1/2 tsp baking powder.
1 cup milk.

1/2 cup sugar.
1/4 cup water.
1/4 tsp Almond extract.
Boil 1 minute and pour over cake while still in tube pan. Let set 30 minutes then remove and cool.

Cream butter and add (one at a time) crisco, sugar, egg yolks, coconut extract and vanilla. Beat egg whites until stiff and set aside. Add to mixture flour, baking powder and one cup milk. Fold in stiff egg whites to mixture. Put in greased tube pan and bake at 325 for 1 1/2 hours. Top with above glaze.




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